Firecracker Meatballs
These Firecracker Meatballs are juicy, flavorful, and topped with a spicy, creamy sauce that packs a punch! Served with coconut rice and roasted green beans, this Hello Fresh copycat recipe is a quick and easy family-friendly dinner bursting with Asian-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Sheet Pan, Baked
- Cuisine: Asian-Inspired, Fusion
- Diet: Gluten Free
Ingredients
Coconut Rice:
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1 tablespoon sesame oil (or olive/avocado oil)
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2 tablespoons sesame seeds
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1 cup jasmine rice, rinsed and drained
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1 cup full-fat coconut milk
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3/4 cup water
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Salt, to taste
Firecracker Meatballs & Green Beans:
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1/4 cup panko breadcrumbs (gluten-free if needed)
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1/4 cup milk (any kind)
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1 lb ground beef (85% lean)
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4 scallions, sliced (whites and greens separated)
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2 teaspoons freshly grated ginger (or 1 tsp ground ginger)
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4 cloves garlic, minced
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1 teaspoon kosher salt
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1/2 teaspoon crushed red pepper flakes (optional)
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3 tablespoons olive oil, divided
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1 lb fresh green beans, trimmed
Firecracker Sauce:
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1/4 cup mayonnaise (Primal Kitchen or preferred brand)
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1/4 cup sour cream (dairy-free if needed)
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2 tablespoons sriracha or buffalo sauce (adjust to taste)
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3 tablespoons coconut aminos or low-sodium soy sauce
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1 tablespoon honey
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2 teaspoons rice vinegar or apple cider vinegar
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Red chili flakes or Korean chili crunch, to taste
Instructions
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Preheat oven to 425°F. Lightly oil or line a sheet pan with parchment paper. Place oven rack at the top position.
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Make coconut rice: In a skillet, heat sesame oil and toast sesame seeds for 1–2 minutes. Add jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce to low and simmer for 15–18 minutes until fluffy.
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Prepare meatballs: In a bowl, soak breadcrumbs in milk for 5 minutes. Add beef, scallion whites, garlic, ginger, salt, and red pepper flakes. Mix well and form into 1½-inch balls (20–22 meatballs).
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Sheet pan bake: Arrange meatballs on one side of the sheet pan. Add green beans to the other side, toss with 1 tablespoon olive oil, and season with salt. Drizzle remaining oil over meatballs. Bake for 14–16 minutes until meatballs reach 165°F and green beans are tender.
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Make sauce: In a bowl, whisk together all sauce ingredients until smooth.
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Assemble: Fluff rice and divide into bowls. Top with meatballs and green beans. Drizzle with firecracker sauce and garnish with scallion greens, extra sesame seeds, or chili crunch.
Notes
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Substitute ground turkey or chicken for beef if preferred.
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Adjust spice level by adding more or less sriracha/chili flakes.
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Sauce and meatballs can be made ahead for meal prep.