Preheat the oven to 220°C (425°F). Lightly oil or line a sheet pan with parchment paper, and position the rack at the top.

Toast the sesame seeds by heating sesame oil in a medium skillet over medium heat for 1–2 minutes until golden.

Combine jasmine rice, coconut milk, water, and a pinch of salt in a skillet. Bring to a boil, then reduce to low heat and cover. Simmer for 15–18 minutes until fluffy.

Soak the panko breadcrumbs in milk in a large bowl for 5 minutes. Then add ground beef, scallion whites, minced garlic, ginger, kosher salt, and red pepper flakes. Mix thoroughly.

Shape the mixture into 20–22 balls, about 4 centimeters in diameter.

Arrange meatballs on one side of the sheet pan. Toss green beans with 1 tablespoon of olive oil and salt before adding to the opposite side. Drizzle remaining olive oil over meatballs.

Bake for 14–16 minutes until meatballs reach an internal temperature of 74°C (165°F) and green beans are crisp-tender.

Whisk together mayonnaise, sour cream, sriracha, soy sauce, honey, vinegar, and chili flakes in a bowl until smooth to create the sauce.

Fluff coconut rice and divide among serving bowls. Top with meatballs and green beans, drizzle with firecracker sauce, and garnish with scallion greens or toasted sesame seeds.