Description
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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
Instructions
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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.
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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.
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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.
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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.
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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).
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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.
Notes
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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.
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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.
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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.
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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.
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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.
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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!
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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.
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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.
