Name: Firecracker Meatballs Coconut Rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 450 grams ground beef; 30 grams gluten-free panko breadcrumbs; 60 millilitres milk; 2 sliced scallion whites; 4 minced garlic cloves; 2 teaspoons freshly grated ginger; 1 teaspoon kosher salt; 0.5 teaspoon crushed red pepper flakes (optional); 1 tablespoon sesame oil; 2 tablespoons sesame seeds; 200 grams rinsed jasmine rice; 240 millilitres full-fat coconut milk; 180 millilitres water; 1 pinch salt; 450 grams trimmed fresh green beans; 1 tablespoon olive oil; 60 grams mayonnaise; 60 grams sour cream (or dairy-free alternative); 30 millilitres sriracha or buffalo sauce; 45 millilitres coconut aminos (or low-sodium soy sauce); 15 millilitres honey; 10 millilitres rice or apple cider vinegar; Red chili flakes or Korean chili crunch (to taste); Scallion greens (for garnish); Toasted sesame seeds (for garnish)

Description

A delightful dish featuring crisp meatballs paired with fragrant coconut rice and a spicy firecracker sauce, perfect for weeknight dinners or special occasions.

Ingredients

Scale

450 grams ground beef
30 grams gluten-free panko breadcrumbs
60 millilitres milk
2 sliced scallion whites
4 minced garlic cloves
2 teaspoons freshly grated ginger
1 teaspoon kosher salt
0.5 teaspoon crushed red pepper flakes (optional)
1 tablespoon sesame oil
2 tablespoons sesame seeds
200 grams rinsed jasmine rice
240 millilitres full-fat coconut milk
180 millilitres water
1 pinch salt
450 grams trimmed fresh green beans
1 tablespoon olive oil
60 grams mayonnaise
60 grams sour cream (or dairy-free alternative)
30 millilitres sriracha or buffalo sauce
45 millilitres coconut aminos (or low-sodium soy sauce)
15 millilitres honey
10 millilitres rice or apple cider vinegar
Red chili flakes or Korean chili crunch (to taste)
Scallion greens (for garnish)
Toasted sesame seeds (for garnish)

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Instructions

Preheat your oven to 220°C (425°F) and prepare a sheet pan.
In a skillet, heat sesame oil and toast sesame seeds for 1–2 minutes until golden.
Cook coconut rice by combining rice, coconut milk, water, and salt; boil then simmer for 15–18 minutes.
Soak panko breadcrumbs in milk, then add ground beef, scallion whites, garlic, ginger, salt, and red pepper flakes; mix well.
Form 20–22 meatballs, each about 4 cm in diameter.
Arrange meatballs and green beans on the sheet pan and bake for 14–16 minutes until cooked.
While baking, whisk together the ingredients for the firecracker sauce in a bowl.
Fluff the cooked coconut rice, serve in bowls, top with meatballs, green beans, and drizzle with firecracker sauce.

Notes

For a gluten-free option, ensure to use gluten-free panko and coconut aminos. Adjust spiciness of the sauce to taste.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4g
Sodium: 560mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 28g
Cholesterol: 90mg