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Firecracker Meatballs with Jasmine Rice and Green Beans Recipe

★★★★★

5 from 50 reviews
  • Author: Simon
  • Total Time: 33 minutes
  • Yield: 4 servings 1x

Description

This Firecracker Meatball recipe from Hello Fresh offers a spicy and flavorful meal featuring juicy ground beef meatballs baked alongside crisp green beans, served over fluffy jasmine rice, and topped with a creamy, tangy firecracker sauce made from mayo, sour cream, and sriracha. It’s a quick and delicious dinner that balances heat and sweetness perfectly.

Ingredients

Scale

Produce

  • 4 Scallions
  • 12 oz Green Beans, ends trimmed
  • 1 tsp Roasted Ginger (or fresh ginger, minced)

Meat

  • 20 oz Ground Beef

Pantry

  • 1 cup Jasmine Rice
  • 1/2 cup Panko Crumbs
  • 4 tbsp Soy Sauce (divided)
  • 4 tbsp Mayonnaise
  • 2 tbsp Sour Cream
  • 4 tsp Honey
  • 2 tsp Sriracha
  • 1 tsp Korean Chili Flakes
  • Olive Oil (for drizzling)
  • Salt and Pepper (to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the meatballs and green beans.
  2. Prepare Scallions: Trim the scallions and thinly slice them, separating the white parts from the green tops for later use.
  3. Cook Rice: In a small pot, combine jasmine rice with 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-18 minutes until the rice is tender.
  4. Make Meatball Mixture: In a large bowl, combine ground beef, panko crumbs, scallion whites, roasted ginger, and 1.5 tbsp soy sauce. Season with pepper to taste. Mix thoroughly to incorporate all ingredients evenly.
  5. Form Meatballs: Shape the mixture into 20-24 meatballs about 1 1/2 inches in diameter. Arrange them evenly on a large baking sheet lined with parchment paper.
  6. Prepare Green Beans: Toss the trimmed green beans onto the empty side of the baking sheet. Drizzle with olive oil and season with salt and pepper to taste, ensuring an even coating.
  7. Bake Meatballs and Green Beans: Place the baking sheet on the top rack of the oven and bake for 14-16 minutes. The meatballs should be cooked through with no pink in the center, and the green beans should be tender-crisp.
  8. Make Firecracker Sauce: While baking, in a medium bowl combine mayonnaise, sour cream, honey, 4 tsp soy sauce, and sriracha to taste. Adjust the sriracha amount to your preferred spice level. Stir well until smooth.
  9. Finish Rice: Once cooked, fluff the rice with a fork. Season with salt and pepper to taste and drizzle with extra soy sauce if desired.
  10. Assemble and Serve: Divide the rice between four bowls. Top each with the baked meatballs and green beans. Drizzle generously with the firecracker sauce. Garnish with the green scallion tops and sprinkle Korean chili flakes over the dish. Serve immediately and enjoy!

Notes

  • You can substitute roasted ginger with fresh minced ginger if preferred.
  • Adjust sriracha in the sauce to make it milder or hotter based on your spice tolerance.
  • Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
  • Ensure meatballs are cooked fully to an internal temperature of 160°F for food safety.
  • For a gluten-free version, substitute panko crumbs with gluten-free breadcrumbs.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American with Korean-inspired flavors

Keywords: firecracker meatballs, spicy meatballs, baked meatballs, jasmine rice, green beans, Korean chili flakes, creamy sriracha sauce

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Find it online: https://kitchenofsimon.com/firecracker-meatballs-with-jasmine-rice-and-green-beans-recipe/