Meatballs with Ginger Sauce

While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince whites.

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 umami ginger sauce (2 TBSP for 4 servings). (You’ll use the rest of the umami ginger sauce in the next step.) Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper.

Form into 1½-inch meatballs and spread out on a second baking sheet.

Bake on middle rack until browned and cooked through, 14-16 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, gently transfer to a second large bowl; add remaining umami ginger sauce and toss to coat.