Hello Fresh Firecracker Meatballs (Printable Version)
Juicy firecracker meatballs in a sweet-spicy sriracha-honey glaze, served 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 freshly ground black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha hot sauce, adjust to taste
10 - 2 tablespoons mayonnaise
11 - 2 tablespoons honey
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon toasted sesame oil
→ Rice & Vegetables
15 - 1 1/4 cups jasmine rice
16 - 2 cups water
17 - 1 tablespoon vegetable oil
18 - 1 large carrot, julienned
19 - 1 medium 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 Make It:
01 - Set the oven to 430°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, egg, breadcrumbs, minced garlic, scallions, soy sauce, grated ginger, salt, and black pepper. Mix gently until just incorporated.
03 - Form the mixture into 16 to 20 small balls and arrange evenly on the lined baking sheet. Bake for 18–20 minutes, turning halfway through, until golden and fully cooked.
04 - Rinse jasmine rice under cold water until the water runs clear. Combine rice and 2 cups water in a saucepan, bring to a boil, then cover and reduce heat to low. Simmer for 12 minutes, remove from heat, and let stand covered for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together sriracha, mayonnaise, honey, soy sauce, rice vinegar, and sesame oil until smooth. Reserve for serving.
06 - Heat vegetable oil in a large skillet over medium-high heat. Add carrot, bell pepper, and green beans; sauté 4–5 minutes until vegetables are just tender but still crisp. Lightly season with salt.
07 - Transfer cooked meatballs to a bowl and toss with about two-thirds of the firecracker sauce until well coated.
08 - Spoon jasmine rice onto plates and top with sautéed vegetables. Arrange glazed meatballs over the rice, drizzle with remaining sauce, and garnish with sesame seeds and sliced scallions.
# Expert Suggestions:
01 -
- If you love a little sweetness with your spice, this sticky firecracker glaze is pure bliss over tender meatballs.
- The bright veggies and fluffy rice balance all the bold flavors, making this dish a weeknight winner in my book.
02 -
- I once forgot to flip the meatballs halfway—let’s just say they turned out a touch crispy underneath, and I’ve never skipped that step since.
- Mixing the sauce a bit ahead lets the flavors meld; the difference is subtle but real.
03 -
- Let the meatballs rest a couple minutes out of the oven before saucing—this helps them soak up flavor instead of getting soggy.
- If your rice ever turns out gummy, spread it on a plate and fluff gently; steam evaporates quicker that way.