Dinner

Firecracker Meatballs with Jasmine Rice and Green Beans Recipe

BySimon Carel November 21, 2025November 21, 2025

Introduction

This Firecracker Meatball recipe brings together juicy beef meatballs with a spicy, creamy sauce that adds a perfect kick. Paired with fluffy jasmine rice and crisp green beans, it’s a flavorful and satisfying meal that’s easy to prepare.

A white bowl filled with three layers of food: the bottom layer is white rice, fluffy and soft; on the left side, there are five round, brown meatballs covered with sesame seeds and green herbs; on the right side, a bunch of green grilled asparagus spears arranged neatly, slightly charred, and shiny with oil. A woman's hand with blue-painted nails is holding the bowl from the bottom right corner. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 scallions
1 tsp roasted ginger (or fresh minced ginger)
4 tbsp mayonnaise
2 tbsp sour cream
4 tsp honey
4 tbsp soy sauce
2 tsp sriracha
1 cup jasmine rice
20 oz ground beef
1/2 cup panko crumbs
12 oz green beans, ends trimmed
1 tsp Korean chili flakes

Instructions

Step 1: Preheat the oven to 425°F (220°C). Trim and thinly slice the scallions, separating the whites from the greens.
Step 2: In a small pot, combine the jasmine rice with 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender.
Step 3: While the rice cooks, in a large bowl, mix the ground beef, panko crumbs, scallion whites, ginger, and 1.5 tbsp soy sauce. Season with pepper. Combine thoroughly and form 20–24 meatballs about 1 1/2 inches in diameter. Place them on a large baking sheet lined with parchment paper.
Step 4: Add the trimmed green beans to the empty side of the baking sheet. Drizzle with olive oil and season with salt and pepper.
Step 5: Bake on the top rack of the oven for 14–16 minutes until meatballs are cooked through and no longer pink inside.
Step 6: While baking, prepare the firecracker sauce. In a medium bowl, whisk together mayonnaise, sour cream, honey, 4 tsp soy sauce, and sriracha to taste. Adjust spiciness as preferred.
Step 7: Once done, fluff the rice with a fork and season with salt, pepper, and a drizzle of soy sauce if desired.
Step 8: To serve, divide the rice among four bowls. Top with meatballs and green beans, drizzle firecracker sauce over the top, and garnish with scallion greens and Korean chili flakes.

Tips & Variations

For extra heat, increase the sriracha in the sauce or sprinkle more Korean chili flakes on top.
If you don’t have roasted ginger, fresh minced ginger works just as well and gives a bright, aromatic flavor.
Try swapping ground beef for ground turkey or chicken for a lighter version.
Use parchment paper on the baking sheet to prevent sticking and simplify cleanup.

Storage

Store leftover meatballs, rice, and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat. Add a splash of water to the rice if it seems dry when reheating.