Firecracker Meatballs

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Step 1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Step 2

• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Step 3

Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.

Step 4

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

Step 5

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.)

Step 6

• Roast on top rack for 10 minutes (you'll add the meatballs then).

Step 7

• In a small pot, combine rice, ¾ cup water (1½ 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.

Step 8

While rice cooks, in a second large bowl, combine beef*, panko, scallion whites, ginger, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form into 10-12 1½-inch meatballs. 20-24 for 4.

Step 9

• Form into 10-12 1½-inch meatballs

Step 10

Once carrots have roasted 10 minutes, remove sheet from oven and carefully place meatballs on empty side.

Step 11

• Return to top rack; roast until meatballs are cooked through and carrots are browned and tender. 14-16 minutes more.

Step 12

Fluff rice with a fork; season with salt and pepper.

Step 13

• Carefully add meatballs to bowl with sauce; toss to coat.

Step 14

• Divide rice between bowls or plates.

Step 15

Top with meatballs and drizzle with any remaining sauce. Serve carrots on the side. Garnish with scallion greens.