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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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Firecracker Meatballs
- Total Time: 40 minutes
- Yield: 4 1x
Description
Firecracker Meatballs are a bold, spicy, and delicious take on a classic dinner favorite. Paired with creamy coconut rice and perfectly roasted green beans, this dish delivers an exciting mix of textures and flavors. The firecracker sauce, made with Sriracha, honey, and a touch of vinegar, brings a tangy heat that perfectly complements the tender, flavorful meatballs.
Ingredients
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
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
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
Instructions
Preheat the Oven: Preheat the oven to 425°F and arrange the oven rack to the top position. Grease a large sheet pan with olive oil or line with parchment paper.
Make the Coconut Rice:
In a medium skillet, heat sesame oil over medium-high heat. Add sesame seeds and toast for 1-2 minutes.
Stir in the rinsed Jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, until the liquid is absorbed and rice is fluffy.
Prepare the Meatballs:
In a large bowl, mix the breadcrumbs and milk, letting it sit for 5 minutes.
Add the ground beef, scallion whites (reserving greens for garnish), ginger, garlic, salt, and red pepper flakes. Mix with clean hands until well combined.
Form the mixture into 1 1/2-inch meatballs (about 20-22 meatballs) using a cookie scoop.
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 with 1 Tbsp olive oil, sprinkle with salt, and toss to coat. Drizzle the remaining 2 Tbsp olive oil over the meatballs.
Bake:
Bake on the top rack of the preheated oven for 14-16 minutes, until the meatballs reach an internal temperature of 165°F and the green beans are browned and tender.
Make the Firecracker Sauce:
While the meatballs and green beans are baking, mix together all the sauce ingredients in a medium bowl. Adjust heat levels with additional Sriracha or chili flakes as desired.
Serve:
Fluff the coconut rice and divide it into bowls. Top with meatballs, green beans, and a generous drizzle of firecracker sauce. Garnish with scallion greens, extra sesame seeds, red pepper flakes, or chili crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480