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Firecracker Meatballs with Coconut Rice: A Flavor Explosion in Every Bite

If you’re looking for a meal that delivers a perfect balance of spice, sweetness, and savory goodness, these Firecracker Meatballs are for you! Paired with toasted sesame coconut rice and roasted green beans, this dish brings a bold flavor explosion that’s perfect for a weeknight dinner or a special occasion. The firecracker sauce adds just the right amount of heat, making every bite memorable.

Ingredients:

For the Coconut Rice:

• 1 Tbsp sesame oil (olive oil or avocado oil)
• 2 Tbsp sesame seeds
• 1 cup Jasmine rice, rinsed and drained
• 1 cup full-fat coconut milk
• 3/4 cup water

For the Firecracker Meatballs & Green Beans:

• 1/4 cup panko breadcrumbs (gluten-free if needed)
• 1/4 cup milk (any kind)
• 1 lb ground beef (85% lean)
• 4 scallions, sliced and divided
• 2 tsp fresh grated ginger
• 4 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes (optional)
• 3 Tbsp olive oil, divided
• 1 lb fresh green beans, ends trimmed

For the Firecracker Sauce:

• 1/4 cup mayonnaise
• 1/4 cup sour cream (dairy-free if needed)
• 2 Tbsp Sriracha or buffalo sauce (plus more to taste)
• 3 Tbsp coconut aminos or low-sodium soy sauce
• 1 Tbsp honey
• 2 tsp rice vinegar (or apple cider vinegar)
• Red chili flakes or Korean chili crunch, to taste

Directions:

1. Preheat the oven:
   • Preheat your oven to 425°F (220°C) and arrange the oven rack in the top position. Grease a large sheet pan with olive oil or line with parchment paper.
2. Make the Coconut Rice:
   • In a medium skillet, heat the sesame oil over medium-high heat. Add the sesame seeds and toast for 1-2 minutes until fragrant.
   • Stir in the rinsed Jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is fluffy.
3. Prepare the Meatballs:
   • In a large bowl, mix the breadcrumbs and milk, letting them sit for 5 minutes to absorb.
   • Add the ground beef, scallion whites (reserve greens for garnish), ginger, garlic, salt, and red pepper flakes. Mix well with clean hands until the ingredients are combined.
   • Form the mixture into 1 1/2-inch meatballs, making about 20-22 meatballs.
4. Prepare the Green Beans:
   • On one side of the prepared baking sheet, arrange the meatballs in a single layer.
   • On the other side, arrange the green beans. Drizzle 1 tablespoon of olive oil over the green beans, sprinkle with salt, and toss to coat.
   • Drizzle the remaining 2 tablespoons of olive oil over the meatballs.
5. Bake:
   • Place the sheet pan on the top rack of the oven and bake for 14-16 minutes. The meatballs should reach an internal temperature of 165°F, and the green beans should be tender and slightly browned.
6. Make the Firecracker Sauce:
   • While the meatballs and green beans are baking, whisk together all the sauce ingredients in a medium bowl. Adjust the heat level with additional Sriracha or chili flakes as desired.
7. Serve:
   • Fluff the coconut rice and divide it into bowls. Top with meatballs and roasted green beans, and generously drizzle with firecracker sauce.
   • Garnish with scallion greens, extra sesame seeds, and red pepper flakes or chili crunch for an extra kick of flavor.

Tips:

• If you like your meals on the spicier side, don’t hesitate to add more Sriracha or red pepper flakes to the sauce.
• Feel free to swap ground beef for ground turkey or chicken for a leaner option.

Quick Facts:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: 480 kcal per serving

This Firecracker Meatballs recipe is a crowd-pleaser with its combination of spicy, tangy, and savory flavors. The creamy coconut rice adds a comforting base that balances out the boldness of the meatballs and sauce. Serve this dish for a quick and satisfying dinner, and watch it become a new favorite!

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