Firecracker Meatballs
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Firecracker Meatballs

Firecracker Meatballs

with Roasted Carrots & Jasmine Rice

These meatballs are a game-changer thanks to firecracker sauce—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 tender roasted carrots. Don’t be surprised when you find yourself swiping up every last drop.

Tags:
Spicy
Allergens:
Eggs
Milk
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 thumb

Ginger

2 tablespoon

Mayonnaise

(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon

Honey

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 teaspoon

Sriracha

½ cup

Jasmine Rice

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

12 ounce

Carrots

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories870 kcal
Fat48 g
Saturated Fat15 g
Carbohydrate73 g
Sugar17 g
Dietary Fiber6 g
Protein32 g
Cholesterol140 mg
Sodium1600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Large Bowl
Baking Sheet
Small pot

Instructions

Prep & Make Sauce
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger. • In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce (4 tsp for 4), and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.

Roast Carrots
2

Place carrots on a lightly oiled baking sheet. Toss with a drizzle of oil, salt, and pepper, then push to one side of sheet. (For 4 servings, spread carrots out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the meatballs then).

Cook Rice
3

• In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), 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.

Form Meatballs
4

• While rice cooks, in a second large bowl, combine beef*, panko, scallion whites, ginger, remaining soy sauce, salt (we used 3⁄4 tsp; 11⁄2 tsp for 4 servings), and pepper. • Form into 10-12 11⁄2-inch meatballs (20-24 for 4).

Roast Meatballs
5

• Once carrots have roasted 10 minutes, remove sheet from oven and carefully place meatballs on empty side. (For 4 servings, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on middle rack.) • Return to top rack; roast until meatballs are cooked through and carrots are browned and tender, 14-16 minutes more. TIP: If carrots are done before meatballs, remove from sheet and continue roasting meatballs.

Finish & Serve
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 carrots on the side. Garnish with scallion greens.

Ground Beef is fully cooked when internal temperature reaches 160°.