Hello Fresh Firecracker Meatballs (Printable Version)
Bold firecracker meatballs in a sweet-spicy glaze, served with jasmine rice and crisp sauteed vegetables.
# What You Need:
→ Meatballs
01 - 1.1 pounds ground beef or pork, or a combination
02 - 1 large egg
03 - 2 tablespoons breadcrumbs
04 - 2 cloves garlic, minced
05 - 2 scallions, finely sliced
06 - 1 tablespoon soy sauce
07 - 1 teaspoon fresh ginger, grated
08 - Salt and freshly ground black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha chili sauce
10 - 2 tablespoons mayonnaise
11 - 2 tablespoons honey
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame oil
→ Rice and Vegetables
15 - 1.25 cups jasmine rice
16 - 2 cups water
17 - 1 tablespoon vegetable oil
18 - 1 large carrot, julienned
19 - 1 bell pepper, thinly sliced
20 - 3.5 ounces green beans, trimmed and halved
21 - 1 tablespoon sesame seeds (optional)
22 - Additional sliced scallions, for garnish
# How To Make:
01 - Preheat oven to 430°F (220°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground meat, egg, breadcrumbs, minced garlic, sliced scallions, soy sauce, grated ginger, salt, and black pepper. Mix just until incorporated. Shape into 16–20 small meatballs and arrange evenly on the prepared baking sheet.
03 - Place baking sheet in oven and bake for 18 to 20 minutes, turning meatballs halfway, until golden brown and cooked through.
04 - Rinse jasmine rice under cold water until water runs clear. Transfer rinsed rice and water to a saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 12 minutes. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork before serving.
05 - In a small bowl, whisk together sriracha, mayonnaise, honey, soy sauce, rice vinegar, and sesame oil. Whisk until fully blended and smooth. Set aside.
06 - Heat vegetable oil in a large skillet over medium-high heat. Add carrot, bell pepper, and green beans; sauté 4 to 5 minutes until tender yet crisp. Season with a pinch of salt.
07 - Place baked meatballs in a clean bowl and gently toss with two-thirds of the firecracker sauce until evenly coated.
08 - Spoon steamed rice onto plates, arrange glazed meatballs over rice, and serve sautéed vegetables on the side. Drizzle with remaining sauce. Garnish with sesame seeds and extra scallions as desired.
# Expert Advice:
01 -
- The sauce is sneakily addictive, and you can adjust the heat so everyone at the table is happy.
- This meal earns applause both on hectic weeknights and when friends show up unannounced.
02 -
- Packing meatballs too tightly will undo your hard work—gentle shaping makes all the difference.
- Letting the rice rest off-heat for five minutes turns it from sticky to perfectly separate grains.
03 -
- Use damp hands to shape the meatballs—less sticky mess and smoother results every time.
- Roasting the veggies on the same pan as the meatballs can save a pan and deepen the flavor.