Hello Fresh Firecracker Meatballs (Printable Version)
Spicy glazed meatballs with fluffy jasmine rice and crisp sautéed vegetables for a bold weeknight dinner.
# 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 (adjust to desired heat)
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 - 1.25 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, for garnish)
22 - Additional sliced scallions, for garnish
# How to Make:
01 - Preheat oven to 430°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, gently combine ground meat, egg, breadcrumbs, garlic, scallions, soy sauce, ginger, salt, and black pepper. Avoid overmixing. Form mixture into 16 to 20 uniform meatballs and arrange evenly on the prepared baking sheet.
03 - Bake meatballs for 18 to 20 minutes, turning halfway through, until evenly browned and fully cooked.
04 - Rinse jasmine rice thoroughly under cold running water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and reduce heat to low. Simmer gently for 12 minutes. Remove pan from heat and keep covered for 5 minutes, then 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. Reserve for tossing and drizzling.
06 - Heat vegetable oil in a large skillet over medium-high heat. Add julienned carrot, bell pepper, and green beans. Sauté for 4 to 5 minutes until vegetables are just tender yet maintain a crisp texture. Lightly season with salt.
07 - Once meatballs are roasted, gently toss them in about two-thirds of the firecracker sauce to coat evenly, reserving the remainder for serving.
08 - Arrange jasmine rice on each plate, top with glazed meatballs, and serve sautéed vegetables alongside. Drizzle remaining sauce over the meatballs and garnish with sesame seeds and extra scallions as desired.
# Expert Tips:
01 -
- This sauce has that addictive sweet-heat balance that makes you sneak bites before serving.
- Everything cooks up without fuss—perfect for weeknights when you crave a little excitement.
02 -
- Skip rinsing the rice and you’ll end up with a gummy mess instead of perfect grains.
- I once made the sauce too far ahead and found the flavors mellowed—mix it just before using and the zing stays vivid.
03 -
- Let your just-cooked rice rest, still covered, for a few minutes before fluffing for best texture.
- The real secret: briefly broil the sauced meatballs if you want extra caramelized edges and depth.