Firecracker Meatballs

• In a large bowl, combine mayonnaise, sour cream, honey, soy sauce, and Sriracha to taste. Set aside.

• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until rice is tender and any excess liquid has absorbed, 6-8 minutes. (Save jasmine rice for another use.)

• While rice cooks, in a second large bowl, combine beef*, panko, scallion whites, ginger, salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4 servings), and pepper. • Form into 10-12 1 1⁄2-inch meatballs (20- 24 for 4).

• Place meatballs on one side of a lightly oiled baking sheet. • Trim green beans if necessary. Toss on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.) • Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.