Soy-Ginger Beef Meatball Rice Bowls
with Spicy Honey Cream Sauce & Roasted Asparagus
- Milk
- Soy
- Wheat
- Eggs
Now with leaner ground beef and more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. These meatballs are a game-changer thanks to our spicy honey cream sauce—a hot, sweet, and savory sauce that’s so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop rice along with tender roasted carrots. Don’t be surprised when you find yourself swiping up every last drop.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
ounce
Carrot
¾ cup
Jasmine Rice
6 ounce
Asparagus
10 ounce
Ground Beef
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Sriracha
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.
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In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce (4 tsp for 4), and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.
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Place carrots on a lightly oiled baking sheet. Toss with a drizzle of oil, salt, and pepper, then push to one side of sheet. (For 4 servings, spread carrots out across entire sheet.)
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Roast on top rack for 10 minutes (you’ll add the meatballs then).
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In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
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Keep covered off heat until ready to serve.
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While rice cooks, in a second large bowl, combine beef*, panko, scallion whites, ginger, remaining soy sauce, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper.
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Form into 10-12 1½-inch meatballs (20-24 for 4).
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Once carrots have roasted 10 minutes, remove sheet from oven and carefully place meatballs on empty side. (For 4 servings, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on middle rack.)
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Return to top rack; roast until meatballs are cooked through and carrots are browned and tender, 14-16 minutes more. TIP: If carrots are done before meatballs, remove from sheet and continue roasting meatballs.
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Fluff rice with a fork; season with salt and pepper.
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Carefully add meatballs to bowl with sauce; toss to coat.
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Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve carrots on the side. Garnish with scallion greens.
