Hello Fresh Firecracker Meatballs (Print Version)
Juicy firecracker meatballs glazed in a sweet-spicy sauce, with jasmine rice and crisp sautéed vegetables.
# What You Need:
→ Meatballs
01 - 1.1 pounds ground beef or pork (or a blend)
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 ground black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha, adjust to preference
10 - 2 tablespoons mayonnaise
11 - 2 tablespoons honey
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon toasted sesame oil
→ Rice and Vegetables
15 - 1 cup 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 - Additional sliced scallions, for garnish
# How To Make:
01 - Preheat oven to 430°F (220°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, blend ground meat with egg, breadcrumbs, minced garlic, sliced scallions, soy sauce, ginger, salt, and black pepper until just combined. Shape into 16 to 20 uniform meatballs and arrange on the prepared baking sheet.
03 - Bake meatballs for 18 to 20 minutes, turning once halfway, until browned and cooked through.
04 - Rinse jasmine rice with cold water until water is clear. Combine rice and water in a saucepan, bring to a boil, then reduce to low. Cover and simmer 12 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with fork.
05 - In a small bowl, whisk together sriracha, mayonnaise, honey, soy sauce, rice vinegar, and sesame oil until 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 until vegetables are just tender yet crisp. Season lightly with salt.
07 - When meatballs are finished, gently toss them in two-thirds of the firecracker sauce until evenly coated.
08 - Serve glazed meatballs over jasmine rice with sautéed vegetables on the side. Drizzle with remaining firecracker sauce. Garnish with sesame seeds and extra scallions as desired.
# Expert Tips:
01 -
- You get to control just how much oomph goes into the sauce for tantrum-worthy heat or gentle warmth.
- The meatballs come out juicy every time, no matter how distracted you get by kitchen dance breaks.
02 -
- If you handle the meat too much, the meatballs get tough and lose their magic.
- Letting the meatballs rest after baking keeps their juices where you want them: inside.
03 -
- Roasting the veggies on a hot tray instead of sautéing makes for even less fuss and more flavor.
- Don't skip rinsing the rice—no one misses stuck-together grains.