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–+ servings
Spicy Firecracker Meatballs

Spicy Firecracker Meatballs with Creamy Coconut Rice Delight

Delight in these Spicy Firecracker Meatballs, combining savory beef and zesty ginger, ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef substitute with ground turkey for a lighter option
  • 1 cup Panko Breadcrumbs can be replaced with regular breadcrumbs if needed
  • ½ cup Milk use almond or oat milk for dairy-free version
  • 1 tablespoon Fresh Grated Ginger ground ginger can be used but will lack freshness
  • 3 cloves Minced Garlic
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 teaspoon Crushed Red Pepper Flakes customize according to your heat tolerance
  • 3 Scallions whites mixed into meatballs for flavor; reserve greens for garnish
For the Coconut Rice
  • 1 cup Jasmine Rice substitute with basmati rice if desired
  • 1 cup Full-Fat Coconut Milk low-fat can be substituted but may alter flavor
  • 1 tablespoon Sesame Oil can be replaced with olive oil
  • 1 cup Water
  • 1 teaspoon Kosher Salt enhances flavors in the rice
For the Firecracker Sauce
  • ½ cup Mayonnaise Greek yogurt is a healthier substitute
  • ½ cup Sour Cream opt for a dairy-free version if needed
  • 2 tablespoons Sriracha reduce for less heat if preferred
  • 2 tablespoons Coconut Aminos use regular soy sauce if gluten isn't a concern
  • 1 tablespoon Honey maple syrup works for a vegan option
  • 1 tablespoon Rice Vinegar apple cider vinegar can be used as a substitute
  • Red Chili Flakes adjust to taste for additional heat

Equipment

  • Oven
  • skillet
  • mixing bowl
  • baking sheet
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a medium skillet, heat sesame oil over medium heat, add jasmine rice, coconut milk, water, and kosher salt. Bring to boil, cover, reduce heat, and simmer for 15-18 minutes.
  3. In a large mixing bowl, combine panko breadcrumbs and milk, soak for 5 minutes. Mix in ground beef, scallion whites, ginger, garlic, salt, and crushed red pepper flakes.
  4. Shape the meat mixture into 20-22 meatballs and place them on the prepared baking sheet.
  5. In a separate bowl, toss green beans with olive oil and kosher salt, spread on the baking sheet.
  6. Bake the meatballs and green beans for 14-16 minutes until meatballs reach 165°F internal temperature and green beans are tender.
  7. Prepare the firecracker sauce by mixing mayonnaise, sour cream, Sriracha, coconut aminos, honey, rice vinegar, and red chili flakes.
  8. Serve meatballs over creamy coconut rice, with roasted green beans and drizzle firecracker sauce on top, garnishing with scallion greens and sesame seeds.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 850mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Use fresh ginger and garlic for the best flavor. Adjust spice levels to your preference.

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