This recipe is here to blow away everything you think you know about meatballs. I got this recipe from my subscription box, Hello Fresh. If you haven't done so already give them a try here is a coupon for $100 off!
All dramatics aside, these meatballs are truly game-changing thanks to a certain special sauce. What exactly is “firecracker,” you ask? Well, mystery asker, it’s 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 (AKA more things to dip in the sauce). Don’t be surprised when you find yourself swiping up every last drop. This is absoultley delicious and I hope you enjoy!
I do make a few of my own adaptions to make it a little healthier and fit in for my diet, so feel free to make changes if you need to. LIke for me I don't really cook things in oil and I am also dairy free, so I use vegan sour cream instead of regular. Don't hesitate to make any substitutions.
This recipe is enough to make 2 servings
Ingredients:
2 Scallions 1 Thumb ginger
2tbsp Mayonnaise (regular or light) 2 tbsp Sourcream
2 tsp Honey 2 tbsp Soy Sauce (regular or light salt)
1 tsp Siracha 1/2 cup Rice
8 oz Ground Beef 1/4 cup Panko Bread Crumbs
(I prefer 93%, but you can use 96,85,or 89)
6 oz Green beans
Instructions:
1. Adjust rack to top position (middle and top 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.
2. In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce , and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.
3. In a small pot, combine rice, ¾ cup water , 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.
4. While rice cooks, in a second large bowl, combine beef*, panko, scallion whites, ginger, remaining soy sauce, salt, and pepper. • Form into 8-10) 1½-inch meatballs.
5. Place meatballs on one side of a lightly oiled baking sheet (I spray with Pam). • Toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.
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.
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