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Firecracker Meatballs

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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.

Ingredients

Coconut Rice:

  • 1 tablespoon sesame oil (or olive/avocado oil)

  • 2 tablespoons sesame seeds

  • 1 cup jasmine rice, rinsed and drained

  • 1 cup full-fat coconut milk

  • 3/4 cup water

  • Salt, to taste

Firecracker Meatballs & Green Beans:

  • 1/4 cup panko breadcrumbs (gluten-free if needed)

  • 1/4 cup milk (any kind)

  • 1 lb ground beef (85% lean)

  • 4 scallions, sliced (whites and greens separated)

  • 2 teaspoons freshly grated ginger (or 1 tsp ground ginger)

  • 4 cloves garlic, minced

  • 1 teaspoon kosher salt

  • 1/2 teaspoon crushed red pepper flakes (optional)

  • 3 tablespoons olive oil, divided

  • 1 lb fresh green beans, trimmed

Firecracker Sauce:

  • 1/4 cup mayonnaise (Primal Kitchen or preferred brand)

  • 1/4 cup sour cream (dairy-free if needed)

  • 2 tablespoons sriracha or buffalo sauce (adjust to taste)

  • 3 tablespoons coconut aminos or low-sodium soy sauce

  • 1 tablespoon honey

  • 2 teaspoons rice vinegar or apple cider vinegar

  • Red chili flakes or Korean chili crunch, to taste

Instructions

  • Preheat oven to 425°F. Lightly oil or line a sheet pan with parchment paper. Place oven rack at the top position.

  • 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.

  • 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).

  • 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.

  • Make sauce: In a bowl, whisk together all sauce ingredients until smooth.

 

  • 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

  • Substitute ground turkey or chicken for beef if preferred.

  • Adjust spice level by adding more or less sriracha/chili flakes.

  • Sauce and meatballs can be made ahead for meal prep.

Find it online: https://yumfoodusa.com/firecracker-meatballs/