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

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

In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce (4 tsp for 4 servings), and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.

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.

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.

Form into 10-12 1½-inch meatballs (20-24 meatballs for 4).

Place meatballs on one side of a lightly oiled baking sheet.

Trim green beans if necessary. Toss on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between two sheets; roast meatballs on middle rack and green beans on top rack.)

Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.

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

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

Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve with green beans on the side and garnish everything with scallion greens.