Meatballs with Bulgogi Sauce

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 1 minute. • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a large bowl, combine beef*, scallion whites, panko, remaining ginger, and 1 TBSP bulgogi sauce (2 TBSP for 4 servings). (You’ll use the rest of the bulgogi sauce later.) Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper. • Form into 1½-inch meatballs; place on a baking sheet. • Bake meatballs on middle rack until browned and cooked through, 14-16 minutes.

• Toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Once meatballs are done, carefully transfer to a second large bowl; add remaining bulgogi sauce and toss to coat.