Hello Fresh Firecracker Meatballs (Printable)
Spicy glazed meatballs over jasmine rice with crisp sautéed vegetables for a bold, crowd-pleasing weeknight meal.
# What goes in:
→ Meatballs
01 - 1.1 pounds ground beef or pork, or a combination
02 - 1 large egg
03 - 2 tablespoons breadcrumbs
04 - 2 garlic cloves, minced
05 - 2 scallions, finely sliced
06 - 1 tablespoon soy sauce
07 - 1 teaspoon grated fresh ginger
08 - Salt and ground black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha sauce, more or less to taste
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 - 1.25 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
# Directions:
01 - Preheat oven to 430°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground meat, egg, breadcrumbs, minced garlic, scallions, soy sauce, ginger, salt, and pepper. Mix until just combined, then shape into 16 to 20 small meatballs and arrange evenly on prepared baking sheet.
03 - Roast meatballs in the oven for 18 to 20 minutes, turning halfway through, until browned and fully cooked.
04 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 12 minutes. Let stand covered for an additional 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. Sauté carrot, bell pepper, and green beans for 4 to 5 minutes until just tender but still crisp. Season lightly with salt.
07 - Gently toss cooked meatballs with approximately two-thirds of the firecracker sauce until evenly glazed.
08 - Serve glazed meatballs over jasmine rice, accompanied by sautéed vegetables. Drizzle with remaining sauce and garnish with sesame seeds and extra scallions if desired.
# Expert Advice:
01 -
- The sticky, spicy sauce clings to each meatball in the most addictive way.
- It turns weeknight dinner into something guests always ask for again.
02 -
- Toss the meatballs in the sauce only when they're piping hot, or the coating won’t stick right.
- Leftover sauce doubles as a spicy dip for roasted veggies or even fries—don't let any go to waste.
03 -
- Slicing veggies in uniform, thin strips helps them cook evenly and quickly.
- Chilling the meatball mixture for ten minutes makes rolling easier and less messy.