Hello Fresh Firecracker Meatballs (Printer-friendly)
Spicy glazed meatballs with jasmine rice and crisp sautéed vegetables for a bold weeknight dinner.
# What You’ll Need:
→ Meatballs
01 - 1.1 pounds ground beef or pork, or a mixture of both
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 fresh ginger, grated
08 - Salt and black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha sauce, or to heat 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 - 1.25 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, for garnish)
22 - Extra sliced scallions, for garnish
# How to Make It:
01 - Preheat the 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, sliced scallions, soy sauce, grated ginger, salt, and black pepper. Mix just until evenly combined, then shape into 16 to 20 small meatballs and arrange evenly on the prepared baking sheet.
03 - Place the baking sheet in the oven and bake meatballs for 18 to 20 minutes, turning them over halfway through, until browned and fully cooked.
04 - While the meatballs bake, rinse the jasmine rice thoroughly under cold water until clear. Combine rinsed rice and water in a saucepan, bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes. Remove from heat, keep covered for an additional 5 minutes, then fluff with a fork.
05 - In a small bowl, whisk together sriracha, mayonnaise, honey, soy sauce, rice vinegar, and sesame oil until the mixture is smooth and cohesive.
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 tender-crisp. Season lightly with salt.
07 - Transfer baked meatballs to a large bowl and gently toss with two-thirds of the firecracker sauce until all are evenly glazed.
08 - Serve glazed meatballs over jasmine rice with sautéed vegetables on the side. Drizzle with remaining sauce. Garnish with sesame seeds and extra sliced scallions as desired.
# Expert Tips:
01 -
- The sweet heat of the firecracker sauce gives ordinary meatballs an addictive twist (trust me, everyone asks for more sauce).
- It feels like takeout, but it comes together fast in your own kitchen with just a handful of basics.
02 -
- The first time I skipped rinsing the rice, it turned out gluey — never again.
- Baking the meatballs instead of frying means they keep their shape and you skip oil splatters all over your stove.
03 -
- Don’t overmix the meatball mixture — a gentle touch means a tender bite every time.
- Save a little sauce for drizzling just before serving, even if you’re tempted to toss it all in; a glossy finish wins hearts (and Instagram likes).