Hello Fresh Firecracker Meatballs (Printable)
Juicy firecracker meatballs glazed in a sweet-spicy sauce, with jasmine rice and crisp sautéed 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 black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha, or adjust to preferred spice level
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:
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, scallions, soy sauce, grated ginger, salt, and black pepper. Mix gently until just combined. Form mixture into 16 to 20 small meatballs and place them evenly on the prepared baking sheet.
03 - Bake meatballs for 18 to 20 minutes, turning halfway through, until browned and fully cooked.
04 - Rinse jasmine rice under cold water until water runs clear. Transfer rice and 2 cups water to a saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 12 minutes. Remove from heat and let stand, 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 until smooth. Set aside.
06 - Heat vegetable oil in a large skillet over medium-high heat. Add julienned carrot, sliced bell pepper, and green beans. Sauté for 4 to 5 minutes until vegetables are just tender yet retain crispness. Season lightly with salt.
07 - When meatballs are done, transfer them to a bowl and gently toss with about two-thirds of the firecracker sauce until evenly glazed.
08 - Serve meatballs over a bed of jasmine rice with sautéed vegetables on the side. Drizzle with remaining firecracker sauce. Garnish with sesame seeds and extra sliced scallions as desired.
# Expert Advice:
01 -
- You get to control just how much oomph goes into the sauce for tantrum-worthy heat or gentle warmth.
- The meatballs come out juicy every time, no matter how distracted you get by kitchen dance breaks.
02 -
- If you handle the meat too much, the meatballs get tough and lose their magic.
- Letting the meatballs rest after baking keeps their juices where you want them: inside.
03 -
- Roasting the veggies on a hot tray instead of sautéing makes for even less fuss and more flavor.
- Don't skip rinsing the rice—no one misses stuck-together grains.