Hello Fresh Firecracker Meatballs (Printable version)
Spicy glazed meatballs over jasmine rice with crisp sautéed vegetables, finished with sesame and scallions.
# What You'll Need:
→ Meatballs
01 - 1.1 pounds ground beef or ground 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 sauce
10 - 2 tablespoons mayonnaise
11 - 2 tablespoons honey
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame oil
→ Rice & 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 - Extra sliced scallions, for garnish
# Directions:
01 - Preheat oven to 430°F (220°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground meat, egg, breadcrumbs, minced garlic, sliced scallions, soy sauce, grated ginger, salt, and black pepper. Mix gently until just incorporated.
03 - Shape the mixture into 16-20 equal meatballs and arrange evenly on the prepared baking sheet. Bake for 18-20 minutes, turning the meatballs halfway through, until browned and cooked through.
04 - Rinse rice under cold water until water is clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer on low for 12 minutes. Remove from heat, keep covered 5 minutes, then fluff with a fork.
05 - In a small bowl, whisk sriracha, mayonnaise, honey, soy sauce, rice vinegar, and sesame oil until fully blended and smooth. Set aside.
06 - Heat vegetable oil in a large skillet over medium-high heat. Add julienned carrot, sliced bell pepper, and green beans. Sauté for 4 to 5 minutes, stirring frequently until just tender but still crisp. Season lightly with salt.
07 - Place cooked meatballs in a large bowl. Add approximately two-thirds of the prepared firecracker sauce and toss gently until evenly coated.
08 - Serve glazed meatballs over jasmine rice with sautéed vegetables on the side. Drizzle with remaining firecracker sauce and garnish with sesame seeds and additional sliced scallions as desired.
# Expert advice:
01 -
- The sauce is wildly addictive: think spicy takeout, but you control the heat.
- Everything builds in one steady rhythm: bake, sauté, glaze, and you’re eating in under an hour.
02 -
- Undermixing the meat mixture makes all the difference—overworked meat turns rubbery fast!
- I once forgot to toast the sesame seeds; doing it adds a much nuttier pop at the end.
03 -
- Line the pan with parchment so you never scrub browned bits off—learned after far too many post-dinner soaks.
- The best texture comes from shaping the meatballs loosely, not tight like a snowball.