Firecracker Meatballs
with Roasted Broccoli & Jasmine Rice
- Eggs
- Milk
- Soy
- Wheat
**Now with leaner ground beef and more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** 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 tender roasted carrots. Don’t be surprised when you find yourself swiping up every last drop.
Ingredients
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
¾ cup
Jasmine Rice
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
8 ounce
Broccoli
12 ounce
Carrots
Not included in your delivery
Salt
Pepper
Cooking Oil
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 produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-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 rest of the 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).
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a 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, scallion whites, ginger, remaining soy sauce, salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4 servings), and pepper. • Form into 10-12 1 1⁄2-inch meatballs (20-24 for 4).
• Once carrots have roasted 10 minutes, remove sheet from oven and carefully place meatballs on empty side. (For 4 servings, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on middle rack.) • Return to top rack; roast until meatballs are cooked through and carrots are browned and tender, 14-16 minutes more. TIP: If carrots are done before meatballs, remove from sheet and continue roasting meatballs.
• 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 carrots on the side. Garnish with scallion greens.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers rave about this meatball recipe, calling it "extremely freaking delicious" 🎉.
- Suggestions: For a thicker sauce, consider reducing it slightly or adding a touch more mayonnaise.
- Ease of prep: Some found success substituting powdered ginger when fresh wasn't available.
