Firecracker Meatballs
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Firecracker Meatballs

Firecracker Meatballs

with Roasted Green Beans & Jasmine Rice

These meatballs are a game-changer thanks to firecracker sauce—a creamy, spicy, sweet, and savory sauce that’s so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop rice along with crispy roasted green beans. Don’t be surprised when you find yourself swiping up every last drop.

Allergens:
Eggs
Milk
Soy
Wheat

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

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 thumb

Ginger

2 tablespoon

Mayonnaise

(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon

Honey

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 teaspoon

Sriracha

½ cup

Jasmine Rice

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

6 ounce

Green Beans

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories830 kcal
Fat48 g
Saturated Fat14 g
Carbohydrate68 g
Sugar13 g
Dietary Fiber3 g
Protein31 g
Cholesterol125 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.

Utensils

Large Bowl
Small pot
Baking Sheet

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.

Make Firecracker Sauce
2

• In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce (4 tsp for 4 servings), and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.

Cook Rice
3

• In a small pot, combine 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
4

• While rice cooks, in a second large bowl, combine beef*, panko, scallion whites, ginger, remaining soy sauce, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form into 10-12 1½-inch meatballs (20-24 for 4).

Roast
5

• Place meatballs on one side of a lightly oiled baking sheet. • Trim green beans if necessary. Toss on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.) • Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.

Finish & Serve
6

• Fluff rice with a fork; season with salt and pepper. • Carefully add meatballs to bowl with sauce; toss to coat. • Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens.

Ground Beef is fully cooked when internal temperature reaches 160°.