Firecracker Meatballs

Name: Firecracker Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 10½ oz Jasmine Rice; 1 tsp Salt; 1¼ lb Ground Beef; 1½ oz Panko; 1 Egg; 2 cloves Garlic; 1 tbsp Vegetable Oil; 1 lb Green Beans; 4 tbsp Sweet Chili Sauce; 2 tsp Sriracha; 1 tbsp Soy Sauce; 1 tbsp Rice Vinegar; 2 Scallions (optional)

By Eatpace

Beef meatballs get a sweet and spicy glaze and are served with jasmine rice and green beans. The meatballs bake while the rice and beans cook.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 771; kcal per serving
Protein: 39g; per serving

Plan this dinner Jump to recipe

Glazed beef meatballs with jasmine rice, green beans, and sliced scallions in a bowl.

40 min

Method

6 steps Oven 425°F 15 min prep · 25 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Bring Jasmine Rice, Water, and half the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes; remove from the heat and let stand, covered.
Step 2. Mix Ground Beef, Panko, Eggs, Garlic, and the rest of the Salt just until combined. Shape into 16 meatballs and space them on a parchment-lined sheet pan.

Cook

Step 3. Bake the meatballs until browned and cooked through with no pink inside, about 15 minutes.
Step 4. Meanwhile, heat Vegetable Oil in a large skillet over medium-high heat. Add Green Beans and cook, tossing often, until browned in spots and crisp-tender, about 8 minutes. Transfer to a plate.
Step 5. Add Sweet Chili Sauce, Sriracha, Soy Sauce, and Rice Vinegar to the skillet over medium-low heat. Stir until bubbling and slightly thickened, about 2 minutes. Add the cooked meatballs and toss to coat.

Finish & serve

Step 6. Fluff the rice and divide it among bowls with the green beans and glazed meatballs. Spoon any remaining glaze over the meatballs and top with Scallions, if using.

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Tips

Good to know

Check the center of a meatball with an instant-read thermometer; ground beef should reach 160°F.

Swap it

Use gluten-free breadcrumbs and gluten-free soy sauce if needed.

Leftovers

Cool leftovers promptly, refrigerate in shallow containers for up to 3 days, and reheat until hot throughout.

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