Hello Fresh Firecracker Meatballs (Printable)
Spicy glazed meatballs in a sriracha-honey sauce, served with jasmine rice and crisp sautéed vegetables.
# Ingredient List:
→ 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 freshly grated ginger
08 - Salt and freshly ground black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha sauce, or 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 1/4 cups jasmine rice
16 - 2 cups water
17 - 1 tablespoon vegetable oil
18 - 1 large carrot, julienned
19 - 1 medium bell pepper, thinly sliced
20 - 3.5 ounces green beans, trimmed and halved
21 - 1 tablespoon sesame seeds (optional)
22 - Finely sliced scallions, for garnish
# Steps:
01 - Preheat 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 black pepper in a large bowl. Mix just until incorporated. Form into 16 to 20 evenly sized meatballs and arrange on the prepared sheet.
03 - Bake meatballs for 18 to 20 minutes, turning once halfway, until well browned and cooked through.
04 - While meatballs bake, rinse jasmine rice thoroughly under cold water until runoff is clear. Combine rice and measured water in a saucepan, bring to a boil, then cover and reduce heat to low. Simmer for 12 minutes, remove from heat, and let stand covered for 5 minutes. Fluff rice with a fork.
05 - In a small bowl, whisk together sriracha, mayonnaise, honey, soy sauce, rice vinegar, and sesame oil until completely smooth. Set aside.
06 - Heat vegetable oil in a large skillet over medium-high. Add carrot, bell pepper, and green beans. Sauté, stirring, for 4 to 5 minutes until just tender yet vibrant. Season lightly with salt.
07 - Transfer baked meatballs to a clean bowl and gently toss with about two-thirds of the prepared firecracker sauce until evenly coated.
08 - Serve meatballs over steamed jasmine rice, with sautéed vegetables on the side. Drizzle with remaining sauce and garnish with sesame seeds and fresh scallions.
# Expert Advice:
01 -
- The sticky, spicy glaze clings to every bite—trust me, you’ll end up licking the plate.
- It’s that rare weeknight dish that tastes like a party but is secretly easy to pull off.
02 -
- Using old, dry breadcrumbs once gave me dense, crumbly meatballs—always check freshness.
- Letting the rice rest covered before fluffing made it perfectly soft instead of sticky; patience matters here.
03 -
- After shaping meatballs, chilling them for ten minutes keeps them round as they bake.
- A final broil in the oven crisps up sticky edges for a restaurant-worthy finish.