Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Firecracker Meatballs with Coconut Rice and Green Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

Firecracker Meatballs is a flavorful, oven-baked recipe combining juicy ground beef meatballs with toasted sesame coconut rice and roasted green beans, all topped with a spicy, tangy firecracker sauce. This easy one-pan meal delivers a perfect balance of savory, sweet, and heat, making it an ideal weeknight dinner with vibrant Asian-inspired flavors.

  • Total Time: 33 minutes
  • Yield: 5 servings

Ingredients

For the 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
  • 3/4 cup water
  • 1 teaspoon kosher salt

For the Meatballs

  • 1/4 cup panko breadcrumbs (gluten-free if needed)
  • 1/4 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
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 3 tablespoons olive oil (divided)

For the Green Beans

  • 1 lb fresh green beans (ends trimmed)
  • Salt to taste
  • 1 Tablespoon olive oil

For the Firecracker Sauce

  • 1/4 cup Mayo (Primal Kitchen recommended)
  • 1/4 cup sour cream (dairy-free 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 Oven: Preheat your oven to 425°F and position the rack to the top. Lightly grease a large sheet pan with olive oil or line it with parchment paper to prevent sticking.
  2. Prepare Coconut Rice: In a medium skillet over medium-high heat, add the sesame oil and toast the sesame seeds for 1-2 minutes. Add the rinsed Jasmine rice, coconut milk, water, and salt; stir to combine. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 15-18 minutes until the liquid is absorbed and the rice is fluffy.
  3. Soften Breadcrumbs: Place the panko breadcrumbs in a large bowl and pour the milk over them. Let this soak for 5 minutes to soften while you prepare the aromatics.
  4. Prepare Aromatics: Chop the scallions, separating the white bulbs from the green ends. Mince the white parts along with the garlic and fresh grated ginger. Set green ends aside for garnish.
  5. Mix Meatball Ingredients: Add the ground beef, soaked breadcrumbs, minced scallion whites, ginger, garlic, salt, and optional crushed red pepper flakes into the bowl. Use your hands to mix everything thoroughly but gently.
  6. Form Meatballs: Using a large cookie scoop, form 1½-inch meatballs (about 20-22). Arrange them in a single layer on one side of the prepared baking sheet.
  7. Prepare Green Beans: On the other side of the sheet pan, spread the trimmed green beans in one layer. Drizzle with 1 tablespoon olive oil and sprinkle with salt, then toss to coat evenly.
  8. Add Olive Oil to Meatballs: Drizzle the remaining 2 tablespoons of olive oil over the top of the meatballs to keep them moist while baking.
  9. Bake: Place the sheet pan on the top oven rack and bake for 14-16 minutes, or until the meatballs reach an internal temperature of 165°F and the green beans are tender and lightly browned.
  10. Prepare Firecracker Sauce: While the meatballs and green beans are baking, combine the mayo, sour cream, Sriracha, coconut aminos, honey, rice vinegar, and chili flakes or chili crunch in a medium bowl. Stir until smooth and well blended.
  11. Serve: Fluff the cooked rice and divide it into bowls. Top with the baked meatballs and roasted green beans. Drizzle generously with the firecracker sauce and finish off with the reserved scallion greens, extra sesame seeds, and additional chili flakes or chili crunch for added heat and texture.

Notes

  • For a gluten-free option, use gluten-free panko breadcrumbs.
  • Adjust the amount of Sriracha and red pepper flakes to control spiciness.
  • Substitute full fat coconut milk with light coconut milk for a lighter dish, though it may be less creamy.
  • If you don’t have coconut aminos, low sodium soy sauce is a suitable alternative.
  • Make sure to rinse the Jasmine rice well to prevent it from becoming sticky.
  • Internal temperature for ground beef meatballs should reach 165°F to ensure safety.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-inspired

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