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Firecracker Meatballs with Coconut Rice and Green Beans Recipe

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4.1 from 52 reviews

Firecracker Meatballs served with fragrant coconut rice and tender roasted green beans, all topped with a spicy, creamy firecracker sauce. This flavorful and colorful dish combines ground beef meatballs seasoned with fresh ginger and garlic, baked alongside green beans, and paired with aromatic coconut-infused jasmine rice for a balanced and satisfying meal.

  • Total Time: 35 minutes
  • Yield: 4 servings (5 meatballs per serving)

Ingredients

Coconut Rice

  • 1 Tablespoon sesame oil (olive oil or avocado oil also acceptable)
  • 2 Tablespoons sesame seeds
  • 1 cup Jasmine rice, rinsed and drained
  • 1 cup full fat coconut milk
  • 3/4 cup water
  • 1/4 teaspoon kosher salt

Firecracker Meatballs and Green Beans

  • 1/4 cup panko breadcrumbs (gluten-free if needed, recommended Aleia’s)
  • 1/4 cup milk (any kind)
  • 1 lb ground beef (85% lean)
  • 4 scallions, sliced and divided (white and green ends separated)
  • 2 teaspoons fresh grated ginger (or 1 teaspoon ground ginger as substitute)
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 3 tablespoons olive oil, divided
  • 1 lb fresh green beans, ends trimmed

Firecracker Sauce

  • 1/4 cup mayonnaise (Primal Kitchen recommended)
  • 1/4 cup sour cream (dairy-free option if needed)
  • 2 Tablespoons Sriracha or buffalo sauce (plus more to taste)
  • 3 Tablespoons coconut aminos or low sodium soy sauce
  • 1 Tablespoon honey
  • 2 teaspoons rice vinegar or apple cider vinegar
  • Red chili flakes or Korean chili crunch to taste

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) and position the rack to the top most level. Lightly grease a large sheet pan with olive oil or line it with parchment paper to prevent sticking.
  2. Toast Sesame Seeds and Cook Rice: Heat sesame oil in a medium skillet over medium-high heat, then stir in sesame seeds and toast for 1-2 minutes until fragrant. Add the rinsed jasmine rice, coconut milk, water, and a pinch of salt. Stir and bring to a boil. Once boiling, cover, reduce heat to low and simmer for 15-18 minutes until liquid is absorbed and rice is fluffy.
  3. Prepare Meatball Mixture: In a large bowl, pour milk over panko breadcrumbs and let soak for 5 minutes. While waiting, mince the white parts of scallions separately from green ends which will be used for garnish. Add ground beef, minced scallion whites, grated ginger, minced garlic, kosher salt, and red pepper flakes to the breadcrumb mixture. Mix everything together thoroughly by hand until combined.
  4. Form Meatballs and Arrange on Sheet Pan: Using a large cookie scoop or spoon, form the mixture into 1 1/2-inch meatballs, yielding about 20-22 pieces. Place meatballs on one half of the prepared baking sheet in a single layer.
  5. Prepare Green Beans: Spread trimmed green beans on the other half of the baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil, add salt to taste, and toss to coat evenly. Drizzle remaining 2 tablespoons of olive oil over the meatballs.
  6. Bake Meatballs and Green Beans: Place the sheet pan in the preheated oven on the top rack. Bake for 14-16 minutes until meatballs reach an internal temperature of 165°F (74°C) and green beans are browned and tender.
  7. Make Firecracker Sauce: While the meatballs and beans bake, combine mayonnaise, sour cream, Sriracha or buffalo sauce, coconut aminos or soy sauce, honey, rice or apple cider vinegar, and chili flakes or Korean chili crunch to taste in a medium bowl. Mix thoroughly until smooth.
  8. Serve: Fluff cooked coconut rice and divide into serving bowls. Plate the baked firecracker meatballs and green beans on top. Generously drizzle with firecracker sauce and garnish with reserved sliced green scallions, extra sesame seeds, and additional chili flakes or chili crunch if desired.
  9. Enjoy and Share Feedback: Relish this vibrant dish and consider leaving a review to share your experience!

Notes

  • Fresh ginger can be found in the produce aisle near garlic; alternatively, 1 teaspoon ground ginger can be substituted.
  • Gluten-free panko breadcrumbs (such as Aleia’s brand) work well to keep this recipe gluten-free if needed.
  • Use full-fat coconut milk for best creaminess in the rice.
  • Adjust the amount of Sriracha and chili flakes for your preferred spice level.
  • Nutrition information is calculated per serving including 5 meatballs, rice, green beans, and sauce.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian-inspired

Find it online: https://flavorhug.com/firecracker-meatballs-with-coconut-rice-and-green-beans-recipe/