Description
A vibrant dish featuring tender firecracker meatballs paired with creamy coconut rice, embodying comfort and bold flavors.
Ingredients
Scale
- 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
- 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
- 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
- Preheat your oven to 220°C (428°F) and lightly oil or line a baking sheet with parchment paper.
- In a medium skillet, heat the sesame oil over medium heat. Add sesame seeds and toast for 1–2 minutes until golden brown.
- Stir in the jasmine rice with the toasted sesame seeds in the skillet. Pour in coconut milk, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until tender.
- In a large mixing bowl, soak the panko breadcrumbs in the milk for about 5 minutes. Add ground beef, scallion whites, minced garlic, grated ginger, kosher salt, and optional red pepper flakes. Mix well.
- Form the mixture into 20–22 meatballs, each about 4 centimeters in diameter.
- Position the meatballs on one side of the prepared sheet pan. Toss the green beans with 1 tablespoon olive oil and a sprinkle of salt and arrange them on the opposite side.
- Drizzle the remaining olive oil over the meatballs. Bake for 14–16 minutes or until meatballs reach an internal temperature of 74°C (165°F) and green beans are crisp-tender.
- In a bowl, whisk together mayonnaise, sour cream, sriracha, coconut aminos, honey, vinegar, and chili flakes until smooth.
- Fluff coconut rice with a fork and divide between serving bowls. Arrange meatballs and green beans on top. Drizzle with firecracker sauce and garnish as desired.
Notes
Customize with alternative proteins or grains as needed. Make ahead and refrigerate the shaped meatballs overnight for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg