Firecracker Meatballs

Preheat your oven to 425°F. Grease a sheet pan with olive oil or line it with parchment paper.
Step 2: Make the Coconut Rice
Heat sesame oil in a skillet over medium heat. Add sesame seeds and cook for 1-2 minutes until they start to pop.
Add Jasmine rice, coconut milk, water, and kosher salt. Bring to a boil, then reduce heat and simmer for 15-18 minutes until the rice is tender and fully cooked.
Step 3: Prepare the Firecracker Sauce
In a bowl, mix together mayo, sour cream, sriracha, coconut aminos, honey, rice vinegar, and red chili flakes (or Korean chili crunch). Stir until smooth and refrigerate until ready to serve.
Step 4: Make the Meatballs
In a bowl, combine panko breadcrumbs and milk, allowing the breadcrumbs to absorb the milk.
Add the ground beef, scallion whites, ginger, garlic, kosher salt, and crushed red pepper flakes (if using). Mix until everything is well combined.
Form the mixture into meatballs and arrange them on one side of the prepared sheet pan.
Step 5: Prepare the Green Beans
Add the green beans to the other side of the sheet pan. Drizzle with olive oil and season with kosher salt.
Step 6: Bake
Bake in the preheated oven for 14-16 minutes, or until the meatballs reach an internal temperature of 165°F and are golden brown.
Step 7: Serve