Hello Fresh Firecracker Meatballs (Print)
Spicy glazed meatballs with jasmine rice and crisp sautéed vegetables, finished with sesame and scallions.
# What You’ll Need:
→ Meatballs
01 - 1.1 pounds ground beef or pork, or a combination
02 - 1 large egg
03 - 2 tablespoons breadcrumbs
04 - 2 garlic cloves, minced
05 - 2 scallions, finely sliced
06 - 1 tablespoon soy sauce
07 - 1 teaspoon freshly grated ginger
08 - Salt and 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 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 - Sliced scallions, for garnish
# How To Make:
01 - Preheat oven to 430°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, combine ground meat, egg, breadcrumbs, minced garlic, scallions, soy sauce, ginger, salt, and pepper. Mix until just incorporated. Shape into 16 to 20 even meatballs and place on the prepared baking sheet.
03 - Bake meatballs for 18 to 20 minutes, turning once halfway through, until browned and fully cooked.
04 - Rinse rice under cold water until the water runs clear. Combine rinsed rice and water in a saucepan. Bring to a boil, then reduce to low heat, cover, and simmer for 12 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
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 while retaining crispness. Season lightly with salt.
07 - Once meatballs are cooked, transfer them to a large bowl and gently toss with about two-thirds of the firecracker sauce until evenly coated.
08 - Spoon jasmine rice onto plates and top with glazed meatballs. Serve sautéed vegetables alongside. Drizzle with remaining firecracker sauce and garnish with sesame seeds and additional scallions if desired.
# Expert Tips:
01 -
- That addictively spicy-sweet sauce makes these meatballs totally unforgettable—I still sneak an extra drizzle every time.
- Everything comes together in under an hour, making it my secret ace for lively, easy dinners.
02 -
- Packing the meatballs too tightly leads to tough bites—gentle rolling is key.
- Cooking the rice undisturbed, even if you’re tempted to check, gives you the best texture.
03 -
- Letting the meatball mixture rest in the fridge for 15 minutes keeps them from falling apart and helps flavors meld.
- A dash of toasted sesame seeds right before serving turns the aroma up a notch—it’s my favorite finishing touch.