Hello Fresh Firecracker Meatballs (Printable)
Spicy glazed firecracker meatballs with jasmine rice and crisp sautéed vegetables for a bold weeknight meal.
# What You Need:
→ 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 fresh ginger, grated
08 - Salt and freshly ground black pepper, to taste
→ Firecracker Sauce
09 - 3 tablespoons sriracha hot sauce, adjust to taste
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 & Vegetables
15 - 1 1/4 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
22 - Additional sliced scallions, for garnish
# How To Make It:
01 - Set the oven to 430°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, egg, breadcrumbs, minced garlic, scallions, soy sauce, grated ginger, salt, and black pepper. Mix gently until just incorporated.
03 - Form the mixture into 16 to 20 small balls and arrange evenly on the lined baking sheet. Bake for 18–20 minutes, turning halfway through, until golden and fully cooked.
04 - Rinse jasmine rice under cold water until the water runs clear. Combine rice and 2 cups water in a saucepan, bring to a boil, then cover and reduce heat to low. Simmer for 12 minutes, remove from heat, and let stand covered for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together sriracha, mayonnaise, honey, soy sauce, rice vinegar, and sesame oil until smooth. Reserve for serving.
06 - Heat vegetable oil in a large skillet over medium-high heat. Add carrot, bell pepper, and green beans; sauté 4–5 minutes until vegetables are just tender but still crisp. Lightly season with salt.
07 - Transfer cooked meatballs to a bowl and toss with about two-thirds of the firecracker sauce until well coated.
08 - Spoon jasmine rice onto plates and top with sautéed vegetables. Arrange glazed meatballs over the rice, drizzle with remaining sauce, and garnish with sesame seeds and sliced scallions.
# Expert Advice:
01 -
- You get punchy heat and sweet glaze with barely more work than basic meatballs.
- The dish is bold enough to impress but simple and adaptable for picky eaters or quick weeknights.
02 -
- Undermixing the meat makes lighter, less dense meatballs; overmixing turns them rubbery—I learned the hard way after a hockey puck incident.
- Letting the rice steam at the end is the magic step that keeps it from sticking.
03 -
- Shape meatballs with damp hands—they stick less and roll perfectly round.
- Whisk the sauce ingredients thoroughly to avoid mayo streaks or separation—the glossy finish matters.