Hello Fresh Firecracker Meatballs (Printable)
Spicy glazed meatballs over jasmine rice with sautéed vegetables for a bold, crowd-pleasing weeknight dinner.
# What You'll 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 grated ginger
08 - Salt and black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha
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 ounces green beans, trimmed and halved
21 - 1 tablespoon sesame seeds (optional)
22 - Additional sliced scallions, for garnish
# How To Cook:
01 - Preheat oven to 430°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, egg, breadcrumbs, garlic, scallions, soy sauce, ginger, salt, and pepper. Mix just until blended. Shape mixture into 16 to 20 small meatballs and arrange evenly on the prepared baking sheet.
03 - Bake meatballs for 18 to 20 minutes, turning once midway, until browned and fully cooked.
04 - Rinse rice under cold water until it runs clear. Combine rice and water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
05 - In a small bowl, whisk together sriracha, mayonnaise, honey, soy sauce, rice vinegar, and sesame oil until smooth. Set aside.
06 - Heat vegetable oil in a large skillet over medium-high heat. Add carrot, bell pepper, and green beans; sauté for 4 to 5 minutes until just crisp-tender. Season lightly with salt.
07 - Toss baked meatballs gently with about two-thirds of the firecracker sauce until evenly coated.
08 - Serve glazed meatballs over jasmine rice with sautéed vegetables on the side. Drizzle with remaining sauce. Garnish with sesame seeds and extra scallions as desired.
# Expert Suggestions:
01 -
- The sauce has just the right kick – trust me, saving extra to drizzle is a must.
- Making the meatballs from scratch feels impressive but is honestly quick and fun.
02 -
- Baking the meatballs too long dries them out fast, so keep an eye on the timing.
- I once forgot to toss the cooked meatballs in sauce—never again—the flavor difference is huge.
03 -
- Mix meats gently and don’t overwork or the meatballs get tough.
- Letting the meatballs cool a minute before coating in sauce helps soak it up without getting soggy.