Description
Firecracker Meatballs offer a quick, flavorful meal featuring tender beef meatballs and crisp green beans baked together, finished with a spicy, creamy firecracker sauce and served over coconut rice. This recipe is simple enough for any beginner cook.
Ingredients
- 1 Tablespoon sesame oil, olive oil, or avocado oil
- 2 Tablespoons sesame seeds
- 1 cup Jasmine rice, rinsed and drained
- 1 cup full-fat coconut milk
- 3/4 cup water
- 1/4 cup panko breadcrumbs (gluten-free if needed)
- 1/4 cup milk (any kind)
- 1 lb ground beef (85% lean)
- 4 scallions, sliced and divided
- 2 teaspoons fresh grated ginger
- 4 cloves minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons olive oil, divided
- 1 lb fresh green beans, ends trimmed
- 1/4 cup mayonnaise
- 1/4 cup sour cream (dairy-free if needed)
- 2 Tablespoons Sriracha or buffalo sauce, plus more to taste
- 3 Tablespoons coconut aminos or low sodium soy sauce
- 1 Tablespoon honey
- 2 teaspoons rice vinegar or apple cider vinegar
- Red chili flakes or Korean chili crunch, to taste
Instructions
- Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large sheet pan with olive oil or line with parchment paper.
- Make the coconut rice. Add sesame oil to a medium skillet over medium-high heat. Stir in the sesame seeds and cook to toast for 1-2 minutes. Add the rice, coconut milk, water, and salt and stir to combine. Bring to a boil over medium-high heat. Cover, reduce the heat, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is fluffy.
- Make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Chop the scallions and garlic. Separate the scallion whites from the green ends and mince the white bulb ends. Save the green ends to garnish.
- Add the beef to the breadcrumbs along with the scallion whites, ginger, garlic, salt, and red pepper flakes. Mix with clean hands until well combined.
- Use a large cookie scoop to form the mixture into 1 1/2-inch meatballs (about 20-22). Place them in a single layer on one side of the prepared baking sheet.
- Place the green beans on the other half of the sheet pan in a single layer. Drizzle with 1 Tablespoon olive oil and sprinkle with salt. Toss to coat. Drizzle the remaining 2 Tablespoons olive oil over the meatballs.
- Bake on the top rack for 14-16 minutes or until the internal temperature reaches 165°F and the green beans are browned and tender.
- Make the sauce. While baking, mix together all sauce ingredients in a medium bowl.
- Fluff the rice and divide into bowls. Top with baked meatballs, green beans, and a generous drizzle of firecracker sauce. Finish with reserved green onions, sesame seeds, red pepper flakes, or chili crunch.
Notes
- Ginger: Fresh ginger is found in the produce aisle near the garlic. It can be swapped with 1 teaspoon of ground ginger if needed.
- Nutrition information includes 5 meatballs, a serving of rice, green beans, and sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American Fusion