Step 1

Pre-heat oven to 425 degrees.

Step 2

Trim and thinnly slice the scallions. Seperate whites from greens.

Step 3

In small pot combine rice and 1 1/2 cups water with a pinch of salt. Bring to a boil and then reduce heat to a simmer and cover. Cook 15-18 minutes or until rice is tender.

Step 4

While rice cooks, in a large bowl combine the ground beef, panko crumbs, scallion whites, ginger and 1.5 tbsp of the soy sauce. Pepper to taste. Once thoroughly combined, form 20-24 1 1/2 inch diameter meatballs and place on large cooking sheet. I used parchment paper on my baking sheet rather than spraying with oil.

Step 5

Toss green beans onto the empty side of baking sheet and drizzle with a touch of olive oil and salt/pepper to taste.

Step 6

Bake on top rack for 14-16 minutes. Meatballs should be cooked with no pink.

Step 7

While everything is cooking, make the firecracker sauce! In a medium bowl combine mayonnaise, sour cream, honey, 4 tsp soy sauce and sriracha to taste. You can make this hotter or milder depending on how much sriracha you add.

Step 8

Fluff rice with fork and season with salt and pepper to taste. Divide between four bowls and carefully place meatballs on top of rice with green beans and drizzle the firecracker sauce on top. Garnish with green scallion tops and Korean Chili Flakes. Then enjoy!