Firecracker Meatballs
This recipe is for sure gonna be a crowd pleaser. The meatballs are packed with flavor and add that firecracker sauce and BOOM. If your kiddos don’t like spice leave the sauce off the recipe. SO many different ways and variations to make them (see below). Prep everything prior and it will be ready to go for a quick weeknight meal.
One of our favorite ways to throw together dinner is in a rice bowl recipe! The best part about them is that they're so versatile. Switch up the main ingredients based on what you have at home or what you're craving. Here are some additional toppings and ingredient variations:
Make it low carb: Lay the cooked meatballs on cauliflower rice or wrap them in lettuce wraps
Firecracker chicken meatballs: Make your meatball mixture using ground chicken or try ground pork or ground turkey.
Switch up the veggies: Instead of green beans, serve them alongside your favorite veggie!
Dairy-free: Use dairy-free milk and sour cream.
Gluten-free: use gluten-free breadcrumbs
Ingredients
Coconut Rice
- 1 Tablespoon sesame oil olive oil, or avocado oil
- 2 Tablespoons sesame seeds
- 1 cup Jasmine rice rinsed and drained
- 1 cup full fat coconut milk
- ¾ cup water
Firecracker Meatballs and Green Beans
- ¼ cup panko breadcrumbs gluten-free if needed
- ¼ cup milk any kind
- 1 lb ground beef 85% lean
- 4 scallions sliced and divided
- 2 teaspoons fresh grated ginger
- 4 cloves minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes optional
- 3 tablespoons olive oil divided
- 1 lb fresh green beans ends trimmed
Firecracker Sauce
- ¼ cup Mayo we used Primal Kitchen
- ¼ cup sour cream dairy-free if needed
- 2 Tablespoons Sriracha or buffalo sauce plus more to taste
- 3 Tablespoons coconut aminos or soy sauce
- 1 Tablespoon Honey
- 2 teaspoons rice vinegar or apple cider vinegar
- Red chili flakes to taste
Instructions
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Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large sheet pan with olive oil or line with parchment paper.
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Make the coconut rice. Add the sesame oil to a medium skillet over medium-high heat. Stir in the sesame seeds and cook to toast for 1-2 minutes. Add the rice, coconut milk, water, and salt and stir to combine. Bring it to a boil over medium-high heat. Cover, reduce the heat, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is fluffy.
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Make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
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Add the beef to the breadcrumbs along with the scallion whites, ginger, garlic, salt, and red pepper flakes. Use clean hands to mix until well combined.
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Use a large cookie scoop to form the meatballs into 1 ½-inch meatballs. You should have 20-22 meatballs. Place them in a single layer on one side of the prepared baking sheet.
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Place the green beans on the other half of the sheet pan in a single layer. Drizzle with 1 Tablespoon olive oil and sprinkle with salt to taste. Toss to coat. Drizzle the remaining 2 Tablespoons of olive oil over the tops of the meatballs.
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Bake in the preheated oven on the top rack for 14-16 minutes or until the internal temperature reaches 165°F and the green beans are browned and tender.
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Make the sauce. While they’re baking, mix together all of the sauce ingredients in a medium bowl.
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Fluff the rice and divide it into bowls. Top with the baked meatballs, green beans, and a generous drizzle of firecracker sauce. Finish with the reserved green onions, extra sesame seeds, red pepper flakes, or chili crunch.
