Description
Firecracker meatballs ignite taste buds with a spicy Korean-inspired symphony of flavors. Succulent beef mingles with zesty sauce, creating an irresistible dish that promises a delightful culinary adventure for those craving bold, memorable bites.
Ingredients
Scale
Proteins:
- 1 pound ground beef (85% lean)
Starches:
- 1 cup jasmine rice, rinsed and drained
- ¼ cup panko breadcrumbs (gluten-free if needed)
Vegetables and Herbs:
- 1 pound fresh green beans, ends trimmed
- 4 scallions, sliced and divided
- 4 cloves garlic, minced
- 2 teaspoons fresh grated ginger
Dairy and Liquids:
- 1 cup full-fat coconut milk
- ¼ cup milk (any kind)
- ¼ cup mayonnaise
- ¼ cup sour cream (dairy-free if needed)
Seasonings and Sauces:
- 3 tablespoons coconut aminos or low-sodium soy sauce
- 2 tablespoons Sriracha or buffalo sauce (plus more to taste)
- 1 tablespoon honey
- 2 teaspoons rice vinegar (or apple cider vinegar)
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes (optional)
Oils and Seeds:
- 3 tablespoons olive oil, divided
- 1 tablespoon sesame oil (olive oil or avocado oil)
- 2 tablespoons sesame seeds
Additional Toppings:
- Red chili flakes or Korean chili crunch, to taste
- ¾ cup water
Instructions
- Prepare a spacious baking sheet by coating with olive oil or lining with parchment paper, then position the oven rack at the top position and heat to 425°F.
- Create a creamy coconut rice base by toasting sesame seeds in a skillet, then incorporating jasmine rice, coconut milk, water, and a salt pinch. Simmer until liquid absorbs and rice becomes fluffy.
- Combine breadcrumbs and milk in a large mixing bowl, allowing them to meld for several minutes.
- Integrate ground beef with scallion whites, minced ginger, crushed garlic, salt, and red pepper flakes. Gently mix using clean hands until ingredients are thoroughly incorporated.
- Craft uniform meatballs approximately 1 1/2 inches in diameter using a cookie scoop, aiming for 20-22 total.
- Arrange meatballs on one side of the prepared baking sheet, positioning them in a single layer.
- Spread green beans on the opposite side of the sheet, drizzle with olive oil, and season with salt, ensuring even coating.
- Transfer the sheet to the preheated oven, roasting for 14-16 minutes until meatballs reach 165°F internal temperature and green beans develop a rich, caramelized exterior.
- Whisk firecracker sauce ingredients in a medium bowl, adjusting spice levels with additional Sriracha or chili flakes to personal preference.
- Plate by distributing coconut rice into serving bowls, layering with roasted meatballs and green beans.
- Finish the dish with a generous firecracker sauce drizzle and garnish using scallion greens, extra sesame seeds, red pepper flakes, or chili crunch.
Notes
- Boost flavor by toasting sesame seeds before adding rice, releasing their nutty aroma and enhancing the overall taste profile.
- Combine milk and breadcrumbs to create a tender, juicy meatball texture that prevents dryness and helps bind ingredients together.
- Use a cookie scoop for uniform meatball size, ensuring even cooking and professional-looking presentation.
- Check meatball internal temperature reaches 165°F to guarantee food safety and perfectly cooked meat.
- Customize firecracker sauce heat level by adjusting Sriracha or red pepper flakes to personal spice tolerance.
- Elevate dish with optional garnishes like extra sesame seeds, scallion greens, or chili crunch for added texture and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg