Firecracker Meatballs

Why You’ll Love This Recipe

These Firecracker Meatballs are packed with flavor and coated in a creamy, spicy sauce that hits all the right notes—sweet, tangy, and with a kick! Paired with coconut rice and fresh green beans, this dish is a great meal for a weeknight or as a crowd-pleasing appetizer. Whether you enjoy them over rice or on their own, these meatballs are sure to be a hit.

Ingredients

For the Coconut Rice:

• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 cup jasmine rice
• 1 can full-fat coconut milk
• 1 cup water
• ½ teaspoon salt

For the Meatballs:

• 1 cup panko breadcrumbs
• ¼ cup milk
• 1 lb ground beef (or ground turkey)
• 2 cloves garlic, minced
• 2 scallions, white and green parts separated, chopped
• 1 teaspoon grated ginger
• 1 teaspoon kosher salt
• ½ teaspoon red pepper flakes
• 1 tablespoon olive oil

For the Spicy Firecracker Sauce:

• ½ cup mayo
• 2 tablespoons sour cream
• 2 tablespoons Sriracha
• 2 tablespoons coconut aminos (or soy sauce)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• ½ teaspoon red chili flakes (or Korean Chili Crunch)

For the Green Beans:

• 1 lb fresh green beans, trimmed
• 1 tablespoon olive oil
• Salt to taste

Directions

1. Make the Coconut Rice

• Heat sesame oil in a skillet over medium heat, then add sesame seeds and cook for 1-2 minutes until toasted.
• Add jasmine rice, coconut milk, water, and salt. Stir to combine, bring to a boil, cover, reduce heat, and simmer for 15-18 minutes until the liquid is absorbed and rice is fluffy.

2. Prepare the Firecracker Sauce

• In a medium bowl, whisk together mayo, sour cream, Sriracha, coconut aminos, honey, rice vinegar, and red chili flakes. Chill in the fridge until ready to serve.

3. Make the Meatballs

• In a large bowl, pour milk over panko breadcrumbs and let sit for 5 minutes.
• Add ground beef, garlic, scallion whites, ginger, salt, and red pepper flakes. Mix until well combined.
• Form into 1 to 1 ½-inch meatballs and place them on one side of a sheet pan.

4. Cook the Green Beans

• Toss the green beans with olive oil and salt, and place them on the other side of the sheet pan.

5. Bake

• Bake at 400°F for 20-25 minutes, flipping meatballs halfway, until cooked through (internal temperature of 165°F).

6. Serve

• Drizzle the firecracker sauce over the cooked meatballs. Serve the meatballs over coconut rice with a side of green beans.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Variations

• Low-Carb Option: Substitute coconut rice with cauliflower rice.
• Make It Vegetarian: Use plant-based meat or lentils instead of beef for meatballs.
• Spicy Level: Adjust the amount of Sriracha and chili flakes to your desired spice level.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze meatballs and rice separately for up to 2 months.
• Reheating: Reheat in the microwave or on the stovetop until heated through.

FAQs

1. Can I use turkey instead of beef?

Yes, ground turkey works well as a lean alternative to beef.

2. How can I make this dish spicier?

Add more Sriracha or red chili flakes to the sauce.

3. Can I make the meatballs ahead of time?

Yes, you can prep the meatballs and refrigerate them for up to 24 hours before baking.

4. How do I know when the meatballs are done?

Use a meat thermometer to check that they reach 165°F internally.

5. Can I use frozen green beans?

Yes! You can use frozen green beans, but fresh will have a better texture.

Conclusion

These Firecracker Meatballs with coconut rice and green beans are a flavorful, balanced meal with a perfect mix of heat and sweetness. Whether you’re making them for a family dinner or a party, they’re sure to impress. Enjoy this easy and delicious meal tonight!

Firecracker Meatballs

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner, Meal Prep, Comfort Food
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Gluten Free

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Description

• These Firecracker Meatballs are a flavor-packed meal that’s both sweet and spicy! Coated in a creamy Firecracker sauce, they are paired with fragrant coconut rice and tender green beans. Whether served for a weeknight dinner or as a party appetizer, this dish delivers the perfect balance of heat and flavor that’s sure to please everyone!

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Ingredients

For the Coconut Rice:

• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 cup jasmine rice
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup water
• ½ teaspoon salt

For the Meatballs:

• 1 cup panko breadcrumbs
• ¼ cup milk
• 1 lb ground beef (or ground turkey)
• 2 cloves garlic, minced
• 2 scallions, white and green parts separated, chopped
• 1 teaspoon grated ginger
• 1 teaspoon kosher salt
• ½ teaspoon red pepper flakes
• 1 tablespoon olive oil

For the Spicy Firecracker Sauce:

• ½ cup mayo
• 2 tablespoons sour cream
• 2 tablespoons Sriracha
• 2 tablespoons coconut aminos (or soy sauce)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• ½ teaspoon red chili flakes (or Korean Chili Crunch)

For the Green Beans:

• 1 lb fresh green beans, trimmed
• 1 tablespoon olive oil
• Salt to taste

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Instructions

• Make the Coconut Rice:

  • In a large skillet, heat 1 tablespoon sesame oil over medium heat. Add 1 tablespoon sesame seeds and cook for 1-2 minutes, stirring occasionally, until the seeds are toasted and fragrant.
  • Add 1 cup jasmine rice, 1 can (13.5 oz) full-fat coconut milk, 1 cup water, and ½ teaspoon salt. Stir to combine, bring to a boil, then cover and reduce heat to low. Simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender and fluffy.

• Prepare the Firecracker Sauce:

  • In a medium bowl, whisk together ½ cup mayo, 2 tablespoons sour cream, 2 tablespoons Sriracha, 2 tablespoons coconut aminos (or soy sauce), 1 tablespoon honey, 1 tablespoon rice vinegar, and ½ teaspoon red chili flakes. Stir until smooth and creamy. Chill in the fridge while preparing the rest of the meal.

• Make the Meatballs:

  • In a large bowl, pour ¼ cup milk over 1 cup panko breadcrumbs. Let the breadcrumbs soak for 5 minutes to absorb the milk.
  • To the breadcrumbs, add 1 lb ground beef (or turkey), 2 cloves garlic (minced), 2 chopped scallions (separate the white and green parts), 1 teaspoon grated ginger, 1 teaspoon kosher salt, and ½ teaspoon red pepper flakes. Mix everything together until well combined.
  • Form the mixture into 1 to 1 ½-inch meatballs and place them on one side of a sheet pan.

• Cook the Green Beans:

  • On the other side of the sheet pan, toss 1 lb fresh green beans with 1 tablespoon olive oil and a pinch of salt. Spread the beans in an even layer.

• Bake:

  • Preheat your oven to 400°F (200°C).
  • Place the sheet pan in the preheated oven and bake for 20-25 minutes, flipping the meatballs halfway through the cooking time. The meatballs should reach an internal temperature of 165°F (75°C).

• Serve:

  • Once baked, remove the sheet pan from the oven. Drizzle the Firecracker sauce over the cooked meatballs.
  • Serve the meatballs over the coconut rice, alongside the roasted green beans. Garnish with fresh cilantro and sesame seeds if desired.

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Notes

• Meat Variations: You can substitute ground turkey or plant-based ground meat for a lighter or vegetarian option. If using turkey, keep in mind that turkey can be a bit drier, so be careful not to overcook.

• Spiciness: The amount of Sriracha and red chili flakes in the Firecracker sauce can be adjusted to your desired level of heat. For a milder version, start with less and add more to taste.

• Rice Options: If you’re looking for a low-carb version, you can substitute the coconut rice with cauliflower rice or zucchini noodles. This will change the texture and flavor slightly, but it’s a great option for a lighter meal.

• Make-Ahead: You can make the meatballs ahead of time. Shape them and refrigerate for up to 24 hours before baking. This makes the dish quicker to assemble on a busy day.

• Freezing: Leftover meatballs and rice can be frozen. Freeze them separately in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat in the microwave or stovetop.

• Serving Suggestions: This dish pairs well with crispy wonton strips, chopped peanuts, or a light cucumber salad for added texture and flavor. Feel free to experiment with toppings!

• Coconut Rice Texture: If the rice seems too sticky after cooking, add a small amount of water or coconut milk and fluff it with a fork to loosen the grains.

• Green Beans: If you prefer a crisper texture, roast the green beans for 10-15 minutes at 425°F for a slightly charred, crunchy bite.