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Firecracker Meatballs with Coconut Rice and Green Beans: A Flavorful Fusion Dish

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Discover how to make Firecracker Meatballs with Coconut Rice and Green Beans, a bold, flavorful, and satisfying dish

Ingredients

Scale
  • Coconut Rice
  • 1 tablespoonsesame oil (or olive oil/avocado oil)
  • 2 tablespoonssesame seeds
  • 1 cupjasmine rice, rinsed and drained
  • 1 cupfull-fat coconut milk
  • 3/4 cupwater
  • Pinch of salt
  • Firecracker Meatballs and Green Beans
  • 1/4 cuppanko breadcrumbs (use gluten-free if needed)
  • 1/4 cupmilk (any kind)
  • 1lb ground beef (85% lean)
  • 4scallions, sliced and divided
  • 2 teaspoonsfresh grated ginger
  • 4cloves garlic, minced
  • 1 teaspoonkosher salt
  • 1/2 teaspooncrushed red pepper flakes (optional)
  • 3 tablespoonsolive oil, divided
  • 1lb fresh green beans, ends trimmed
  • Firecracker Sauce
  • 1/4 cupmayonnaise
  • 1/4 cupsour cream (dairy-free if needed)
  • 2 tablespoonssriracha or buffalo sauce (adjust to taste)
  • 3 tablespoonscoconut aminos or low-sodium soy sauce
  • 1 tablespoonhoney
  • 2 teaspoonsrice vinegar or apple cider vinegar
  • Red chili flakes or Korean chili crunch (to taste)

Instructions

  1. Prepare the Oven
  2. Preheat the oven to 425°F (220°C). Position the oven rack at the top. Grease a large baking sheet lightly with olive oil or line it with parchment paper.
  3. Cook the Coconut Rice
  4. Heat sesame oil in a medium skillet over medium-high heat. Add sesame seeds and toast for 1-2 minutes until fragrant.
  5. Stir in the jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat.
  6. Cover, reduce heat, and simmer for 15-18 minutes until the liquid is absorbed and the rice is fluffy.
  7. Prepare the Meatballs
  8. Combine breadcrumbs and milk in a large bowl. Let them soak for 5 minutes.
  9. Chop scallions, separating the white bulbs from the green ends. Mince the white ends and reserve the green tops for garnish.
  10. Add ground beef, scallion whites, ginger, garlic, salt, and red pepper flakes to the breadcrumb mixture. Mix gently with clean hands until just combined.
  11. Form into 1 1/2-inch meatballs (about 20-22 meatballs). Arrange in a single layer on one side of the prepared baking sheet.
  12. Prepare the Green Beans
  13. Arrange green beans on the other half of the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt to taste. Toss to coat.
  14. Drizzle the remaining olive oil over the tops of the meatballs.
  15. Bake
  16. Bake on the top oven rack for 14-16 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the green beans are tender and browned.
  17. Make the Firecracker Sauce
  18. While the meatballs bake, whisk together the mayonnaise, sour cream, sriracha, coconut aminos, honey, vinegar, and chili flakes in a medium bowl. Adjust heat to your preference.
  19. Assemble and Serve
  20. Fluff the coconut rice and divide it into bowls. Top with meatballs and green beans. Drizzle generously with firecracker sauce.
  21. Garnish with reserved scallion greens, extra sesame seeds, chili flakes, or chili crunch if desired.
  22. Enjoy your flavorful and satisfying meal!

Find it online: https://www.kitchensara.com/firecracker-meatballs-with-coconut-rice-and-green/