Adjust oven rack to middle position and preheat oven to 350° F. Place frozen meatballs on one side of the baking sheet.
On the empty side, toss the green beans with 2 tablespoons of olive oil, and season with salt and black pepper. Bake for 20-25 minutes until meatballs are heated through and green beans are tender and browned.
Heat remaining 1 tablespoon of olive oil in a small pot over medium- high heat. Add half of the sesame seeds, cook stirring until lightly toasted and golden brown, 1-2 minutes.
Add rice, 1 ½ cups water, a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Fluff the rice with a fork. Keep covered off the heat until ready to serve.
In a large bowl, combine the mayonnaise, sour cream, honey, soy sauce, and sriracha. Set aside. To serve divide rice into bowls, top with meatballs added desired amount of sauce overtop of meatballs. Serve greens beans to the side. Garnish with remaining sesame seeds (optional). Serve Immediately.
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