Preheat the Oven: Preheat the oven to 425°F and arrange the oven rack to the top position. Grease a large sheet pan with olive oil or line with parchment paper.
Make the Coconut Rice:
In a medium skillet, heat sesame oil over medium-high heat. Add sesame seeds and toast for 1-2 minutes.
Stir in the rinsed Jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, until the liquid is absorbed and rice is fluffy.
Prepare the Meatballs:
In a large bowl, mix the breadcrumbs and milk, letting it sit for 5 minutes.
Add the ground beef, scallion whites (reserving greens for garnish), ginger, garlic, salt, and red pepper flakes. Mix with clean hands until well combined.
Form the mixture into 1 1/2-inch meatballs (about 20-22 meatballs) using a cookie scoop.
Prepare the Green Beans:
On one side of the prepared baking sheet, arrange the meatballs in a single layer.
On the other side, arrange the green beans. Drizzle with 1 Tbsp olive oil, sprinkle with salt, and toss to coat. Drizzle the remaining 2 Tbsp olive oil over the meatballs.
Bake:
Bake on the top rack of the preheated oven for 14-16 minutes, until the meatballs reach an internal temperature of 165°F and the green beans are browned and tender.
Make the Firecracker Sauce:
While the meatballs and green beans are baking, mix together all the sauce ingredients in a medium bowl. Adjust heat levels with additional Sriracha or chili flakes as desired.
Serve:
Fluff the coconut rice and divide it into bowls. Top with meatballs, green beans, and a generous drizzle of firecracker sauce. Garnish with scallion greens, extra sesame seeds, red pepper flakes, or chili crunch.