Description
Firecracker Meatballs Coconut Rice is a delicious dish featuring juicy meatballs paired with coconut-infused rice and vibrant green beans, all topped with a spicy firecracker sauce.
Ingredients
Scale
- Coconut Rice
- 1 tablespoon sesame oil
- 2 tablespoons sesame seeds
- 200 grams jasmine rice, rinsed and drained
- 240 millilitres full-fat coconut milk
- 180 millilitres water
- Salt, to taste
- Meatballs & Green Beans
- 30 grams gluten-free panko breadcrumbs
- 60 millilitres milk
- 450 grams ground beef (85% lean)
- 4 scallions, sliced (whites and greens separated)
- 2 teaspoons freshly grated ginger or 1 teaspoon ground ginger
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 0.5 teaspoon crushed red pepper flakes (optional)
- 45 millilitres olive oil, divided
- 450 grams fresh green beans, trimmed
- Firecracker Sauce
- 60 grams mayonnaise
- 60 grams sour cream (dairy-free if preferred)
- 30 millilitres sriracha or buffalo sauce (to taste)
- 45 millilitres coconut aminos or low-sodium soy sauce
- 15 millilitres honey
- 10 millilitres rice vinegar or apple cider vinegar
- Red chili flakes or Korean chili crunch, to taste
Instructions
- Set oven to 220°C. Lightly oil or line a sheet pan with parchment paper, and position the rack at the top.
- In a medium skillet, heat sesame oil over medium heat. Add sesame seeds and toast for 1–2 minutes until golden.
- Stir in jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce to low and simmer covered for 15–18 minutes until tender and fluffy.
- In a large bowl, soak panko breadcrumbs in milk for 5 minutes. Add ground beef, scallion whites, minced garlic, grated ginger, kosher salt, and red pepper flakes. Mix thoroughly until well combined.
- Form the mixture into 20–22 balls, each approximately 4 centimetres in diameter.
- Place the meatballs on one side of the prepared sheet pan. Add green beans to the opposite side, tossing with 1 tablespoon olive oil and a sprinkle of salt. Drizzle remaining olive oil over the meatballs.
- Transfer the sheet pan to the top rack and bake at 220°C for 14–16 minutes, until the meatballs reach an internal temperature of 74°C and green beans are crisp-tender.
- In a bowl, whisk together mayonnaise, sour cream, sriracha or buffalo sauce, coconut aminos or soy sauce, honey, vinegar, and chili flakes or chili crunch until smooth.
- Fluff the coconut rice and divide between serving bowls. Arrange meatballs and green beans on top, drizzle with firecracker sauce, and garnish with scallion greens, toasted sesame seeds, or extra chili crunch as desired.
Notes
- Serve the dish hot for the best flavor experience.
- Customize the level of spiciness in the firecracker sauce to suit your taste.
- The meatballs can be made ahead and frozen for quick meals later.
- For a vegetarian option, substitute ground beef with a plant-based meat alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg