Hello Fresh Firecracker Meatballs (Print)
Spicy glazed meatballs in a sweet-heat sauce 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 - Kosher salt and black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha (adjust to preferred heat level)
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 1/4 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
# How To Make It:
01 - Set the oven to 430°F and line a baking sheet with parchment paper.
02 - Combine ground meat, egg, breadcrumbs, garlic, scallions, soy sauce, ginger, salt, and pepper in a large mixing bowl. Mix until ingredients are evenly incorporated.
03 - Form the mixture into 16 to 20 small, uniform meatballs and place them onto the prepared baking sheet. Roast for 18–20 minutes, turning once, until browned and fully cooked.
04 - Rinse jasmine rice under cool running water until clear. In a saucepan, combine rice with water. Bring to a boil, cover, reduce heat to low, and cook for 12 minutes. Remove from heat and let stand, still covered, for an additional 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together sriracha, mayonnaise, honey, soy sauce, rice vinegar, and sesame oil until the sauce is smooth and creamy. Set aside.
06 - Heat vegetable oil in a large skillet over medium-high heat. Add carrot, bell pepper, and green beans, sautéing for 4 to 5 minutes until crisp-tender. Season lightly with salt.
07 - Once meatballs are cooked, place them in a large bowl and toss gently with two-thirds of the firecracker sauce until evenly coated.
08 - Arrange jasmine rice on plates and top with glazed meatballs. Add sautéed vegetables on the side. Drizzle with remaining firecracker sauce and garnish with sesame seeds and extra sliced scallions.
# Expert Advice:
01 -
- The spicy-sweet firecracker sauce pulls you in for just one more bite—I always sneak extra on mine.
- Colorful veggies and fluffy jasmine rice keep everything balanced, hearty, and perfect for a lively dinner table.
02 -
- Don’t overwork the meatball mixture—tough meatballs are a real letdown, and I’ve made that mistake more than once.
- Letting the rice sit covered after cooking makes it fluffy, not gummy; impatience here only leads to a sticky mess.
03 -
- Roasting instead of pan-frying means easy cleanup and evenly golden meatballs; trust me, it’s worth it.
- Tasting the sauce before glazing is essential—add extra honey if it’s too fierce, or a few drops of extra sriracha for heat lovers.