Firecracker Meatballs
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Firecracker Meatballs

Firecracker Meatballs

with Roasted Carrots & Sesame Rice

This recipe is here to blow up everything you think you know about meatballs. All dramatics aside, these meatballs are truly game-changing thanks to a certain onomatopoeic sauce. What exactly is “firecracker,” you ask? Well, mystery asker, it’s a creamy, spicy, sweet, and savory (yes, all those things!) sauce so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop sesame-seed-flecked rice along with roasted carrots (AKA more things to dip in sauce). Don’t be surprised when you find yourself swiping up every last drop.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce


2 unit


1 thumb


2 tablespoon


(Contains Eggs, Soy)

2 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon


2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 teaspoon


½ cup

Jasmine Rice

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Korean Chili Flakes

1 tablespoon

Sesame Seeds

Not included in your delivery



1 tablespoon

Vegetable Oil


Nutrition Values

/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat46 g
Saturated Fat14 g
Carbohydrate80 g
Sugar17 g
Dietary Fiber6 g
Protein31 g
Cholesterol120 mg
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Baking Sheet
Small pot


Prep & Make Sauce

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger. • In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce (4 tsp for 4), and sriracha to taste. (You’ll use the remaining soy sauce later.) Set aside.

Roast Carrots

• Place carrots on a lightly oiled baking sheet. Toss with a drizzle of oil, salt, and pepper, then push to one side of sheet. (For 4 servings, spread carrots out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the meatballs then).

Cook Rice

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add half the sesame seeds (save the rest for serving); cook, stirring, until golden brown, 1-2 minutes. • Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Form Meatballs

• While rice cooks, in a second large bowl, combine beef*, panko, ginger, scallion whites, remaining soy sauce, salt (we used ½ tsp), and pepper. (For 4 servings, use 1 tsp salt.) • Form into 10-12 (20-24 for 4) 1½-inch meatballs.

Roast Meatballs

• Once carrots have roasted 10 minutes, remove sheet from oven and carefully place meatballs on empty side. • Return to top rack until meatballs are cooked through and carrots are browned and tender, 14-16 minutes more. (For 4 servings, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on middle rack.) TIP: If carrots are done before meatballs, remove from sheet and continue roasting meatballs.

Finish & Serve

• Fluff rice with a fork; season with salt and pepper. Divide between bowls or plates. • Carefully add meatballs to bowl with sauce; toss to coat. • Top rice with meatballs and drizzle with any remaining sauce. Serve carrots to the side. Garnish with scallion greens, remaining sesame seeds, and chili flakes to taste.