Hello Fresh Firecracker Meatballs (Print View)
Juicy, spicy meatballs glazed in sriracha-honey soy, with jasmine rice and sautéed vegetables—ready in about 40 minutes.
# What You'll Need:
→ Meatballs
01 - 1.1 lb 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 freshly grated ginger
08 - Salt and black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha sauce (adjust to taste)
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 1/4 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 oz green beans, trimmed and halved
21 - 1 tablespoon sesame seeds, optional
22 - Extra sliced scallions for garnish
# How to Make:
01 - Preheat oven to 430°F (220°C) and 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 pepper. Mix lightly until just incorporated.
03 - Form mixture into 16 to 20 small meatballs and arrange evenly on the prepared baking sheet. Bake for 18–20 minutes, turning halfway, until golden brown and fully cooked.
04 - Rinse jasmine rice under cold water until clear. Place rice and water in a medium saucepan, bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork.
05 - Whisk together sriracha, mayonnaise, honey, soy sauce, rice vinegar, and sesame oil in a small bowl until fully blended. Reserve for later use.
06 - Heat vegetable oil in a large skillet over medium-high heat. Add julienned carrot, bell pepper, and green beans. Sauté for 4 to 5 minutes until vegetables are tender but maintain a slight crunch. Season lightly with salt.
07 - Gently toss cooked meatballs with about two-thirds of the prepared firecracker sauce until thoroughly coated.
08 - Serve glazed meatballs atop jasmine rice with sautéed vegetables on the side. Drizzle with remaining firecracker sauce. Garnish with sesame seeds and additional sliced scallions.
# Expert Suggestions:
01 -
- The sauce is the kind of spicy-sweet that sneaks up and surprises you in the best way.
- Leftover meatballs become a midnight snack you’ll hope for after dinner’s done.
02 -
- Once I tried to rush shaping the meatballs and ended up with a few lopsided ones that cooked unevenly.
- Letting the rice steam off-heat before fluffing keeps it from getting sticky or mushy.
03 -
- A little grated ginger in the sauce adds zing and keeps it tasting bright.
- Bake the meatballs on parchment to avoid sticking and make cleanup fast.