Firecracker Meatballs
with Roasted Carrots & Sesame Rice
- Soy
- Wheat
- Sesame
- Eggs
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.
Ingredients
12 ounce
Carrot
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 teaspoon
Korean Chili Flakes
2 teaspoon
Honey
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Sriracha
1 thumb
Ginger
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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).
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty meatballs and delicious firecracker sauce, though some found it too salty or gingery.
- Ease of prep: Quick and easy to make, though forming meatballs can be time-consuming for some.
- Suggestions: Consider reducing salt and soy sauce; try turkey or chicken instead of beef for leaner meatballs.
- Portions: Some wanted more rice or meatballs; others felt it was well-portioned.
- Vegetables: Many prefer green beans over carrots; some suggest offering more veggie options.
