Korean-Style BBQ Meatballs with Rice & Creamy Sauce 

Ingredients:

For the Meatballs:

1 pound ground beef
1/4 cup panko bread crumbs
1/4 cup chopped green onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chili paste)
1 teaspoon sesame oil
1/4 teaspoon ginger powder
1/4 teaspoon red pepper flakes (optional for extra heat)
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Rice:

1 cup cooked rice (white, brown, or jasmine)
For the Green Beans:

1 cup fresh green beans, trimmed
For the Creamy Sauce:

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon sriracha
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:

Prepare the Meatballs:
Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground beef, panko bread crumbs, chopped green onions, minced garlic, soy sauce, gochujang, sesame oil, ginger powder, red pepper flakes (if using), salt, and black pepper. Mix until well combined.
Form the mixture into meatballs, about 1-1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
Bake the Meatballs:
Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and browned.
Cook the Green Beans:
While the meatballs are baking, bring a small pot of water to a boil. Add the trimmed green beans and blanch for about 3-4 minutes until tender-crisp. Drain and set aside.
Make the Creamy Sauce:
In a small bowl, whisk together the mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning to taste.
Serve:
To serve, place a scoop of cooked rice on each plate, top with the baked meatballs, and arrange the blanched green beans on the side. Drizzle the creamy sauce over the meatballs and rice.