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Ginger Garlic Beef Meatball Bowls with Coconut Rice

Juicy ginger-garlic beef meatballs served over creamy coconut jasmine rice with roasted green beans, then finished with a drizzle of sriracha mayo, sesame seeds, and fresh green onions. This easy weeknight dinner is packed with flavor, comes together in about 40 minutes, and is perfect for meal prep or busy family nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

Coconut Rice
  • 1 cup jasmine rice
  • 1 15 oz can full-fat coconut milk
  • ¾ cup water
  • Pinch of salt
Ginger Garlic Beef Meatballs
  • 1 lb lean ground beef
  • ¼ cup breadcrumbs
  • ¼ cup milk of choice
  • 1 tsp soy sauce or coconut aminos
  • 3 green onions sliced (whites and greens separated)
  • 3 garlic cloves minced
  • 2 tsp fresh ginger minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes
Roasted Green Beans
  • 8 oz fresh green beans trimmed
  • 1 tsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
For Serving
  • Sriracha mayo
  • Sesame seeds
  • Reserved green onion tops

Method
 

Make the Coconut Rice
  1. Add the jasmine rice, coconut milk, water, and salt to a medium saucepan.
  2. Bring to a gentle simmer, then reduce heat to low.
  3. Cover and cook for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
  4. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Prepare the Meatballs & Green Beans
  1. Preheat oven to 425°F. Lightly grease a baking dish or sheet pan.
  2. In a large bowl, combine the breadcrumbs and milk. Let sit for 2–3 minutes.
  3. Add the ground beef, soy sauce or coconut aminos, green onion whites, garlic, ginger, salt, pepper, and red pepper flakes. Mix until just combined.
  4. Form into approximately 16 meatballs (about 1 inch in diameter) and place on one side of the prepared pan.
  5. Toss the green beans with olive oil, salt, and pepper and arrange on the other side of the pan.
  6. Bake for 18–20 minutes, or until the meatballs reach an internal temperature of 160°F and the green beans are tender-crisp.
Assemble & Serve
  1. Divide the coconut rice among four bowls.
  2. Top with meatballs and roasted green beans.
  3. Drizzle with sriracha mayo and sprinkle with sesame seeds and the reserved green onion tops.
  4. Serve immediately.

Notes

Ground turkey or chicken can be substituted for beef.
Meal prep friendly—store components separately for up to 4 days.
Adjust the sriracha mayo to your preferred spice level.