Name: Firecracker Meatballs
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: Asian
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 teaspoon kosher salt; 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; 1/2 teaspoon crushed red pepper flakes (optional); 3 tablespoons olive oil (divided); 1 lb fresh green beans (ends trimmed); 1/4 cup Mayo (we used Primal Kitchen); 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

Firecracker Meatballs

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Firecracker Meatballs are a deliciously exciting dish that your family will love. Bursting with vibrant Asian flavors and drizzled in a homemade firecracker sauce, these juicy beef meatballs are perfect for weeknight dinners or entertaining guests. Paired with fluffy coconut rice and roasted green beans, this one-pan meal is quick to prepare, taking just 15 minutes of prep and roughly 33 minutes of cooking time. Whether served over rice, in lettuce wraps, or as sliders at your next gathering, these meatballs offer versatility and satisfaction in every bite. Enjoy an easy-to-make dish that’s sure to impress!

Author: Ella Baker
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Yield: Serves approximately 4 people 1x
Category: Dinner
Method: Baking
Cuisine: Asian

Ingredients

Scale

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 teaspoon kosher salt
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
1/2 teaspoon crushed red pepper flakes (optional)
3 tablespoons olive oil (divided)
1 lb fresh green beans (ends trimmed)
1/4 cup Mayo (we used Primal Kitchen)
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

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Instructions

Preheat oven to 425°F and grease a sheet pan.
In a skillet, toast sesame seeds in sesame oil; add rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes.
Combine panko breadcrumbs with milk in a bowl; let soak for 5 minutes.
Mix ground beef with soaked breadcrumbs, minced scallion whites, ginger, garlic, and optional red pepper flakes.
Form meatballs (about 1½ inches) and place on one side of the sheet pan; add green beans on the other side drizzled with olive oil.
Bake for 14-16 minutes until meatballs reach an internal temperature of 165°F.
Whisk together firecracker sauce ingredients while baking.
Serve meatballs over coconut rice topped with green beans and firecracker sauce.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 22g
Cholesterol: 70mg

Find it online: https://platehappyrecipes.com/firecracker-meatballs/