Description
Spicy, savory, and irresistibly juicy, these Firecracker Meatballs are paired with fragrant coconut rice and crisp green beans for a bold, flavor-packed meal that’s perfect for weeknights or special occasions.
Ingredients
Coconut Rice:
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1 tablespoon sesame oil (or olive oil/avocado oil)
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2 tablespoons sesame seeds
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1 cup jasmine rice, rinsed and drained
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1 cup full-fat coconut milk
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¾ cup water
Firecracker Meatballs and Green Beans:
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¼ cup panko breadcrumbs (use gluten-free if needed)
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¼ cup milk (any kind)
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1 lb ground beef (85% lean)
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4 scallions, sliced and divided
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2 teaspoons fresh grated ginger
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4 cloves garlic, minced
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1 teaspoon kosher salt
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½ teaspoon crushed red pepper flakes (optional)
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3 tablespoons olive oil, divided
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1 lb fresh green beans, ends trimmed
Firecracker Sauce:
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¼ cup mayonnaise (e.g., Primal Kitchen)
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¼ cup sour cream (dairy-free if needed)
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2 tablespoons sriracha or buffalo sauce (plus more to taste)
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3 tablespoons coconut aminos or low-sodium soy sauce
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1 tablespoon honey
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2 teaspoons rice vinegar or apple cider vinegar
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Red chili flakes or Korean chili crunch to taste
Instructions
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Prepare the Coconut Rice:
In a medium saucepan, heat the sesame oil over medium heat. Add the sesame seeds and cook until lightly toasted, about 2 minutes. Add the rinsed jasmine rice and cook, stirring occasionally, for another 2 minutes. Pour in the coconut milk and water, bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork. -
Make the Firecracker Sauce:
In a small bowl, whisk together the mayonnaise, sour cream, sriracha (or buffalo sauce), coconut aminos (or soy sauce), honey, rice vinegar, and red chili flakes or Korean chili crunch until smooth. Set aside. -
Prepare the Meatballs:
In a large bowl, combine the panko breadcrumbs and milk. Let it sit for a few minutes to soften. Add the ground beef, half of the sliced scallions, grated ginger, minced garlic, kosher salt, and crushed red pepper flakes (if using). Mix until just combined, being careful not to overwork the meat. Form the mixture into 1-inch meatballs. -
Cook the Meatballs:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 8–10 minutes. Remove the meatballs from the skillet and set aside. -
Sauté the Green Beans:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the trimmed green beans and sauté until tender and slightly charred, about 5–7 minutes. Season with a pinch of salt and pepper. - Assemble the Dish:
Drizzle the prepared Firecracker Sauce over the cooked meatballs and toss to coat. Serve the meatballs over the coconut rice, alongside the sautéed green beans. Garnish with the remaining sliced scallions.
Notes
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For a spicier kick, increase the amount of sriracha or add extra red chili flakes to the sauce.
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To make the dish dairy-free, ensure the mayonnaise and sour cream are dairy-free alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired