Firecracker Meatballs with Coconut Rice
Juicy firecracker meatballs coated in a sweet, spicy, and sticky sauce served over fragrant coconut rice for a bold, satisfying meal packed with flavor.
Equipment
- Large Skillet
- Saucepan
- Mixing Bowl
- Baking sheet
Ingredients
Firecracker Meatballs
- 1 lb ground meat beef, chicken, or pork
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic minced
- salt and black pepper to taste
Firecracker Sauce
- ⅓ cup sweet chili sauce
- 2 tbsp sriracha adjust to taste
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk full fat
- 1 cup water
- ½ tsp salt
- green onions sliced, for garnish
- sesame seeds optional garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix ground meat, egg, breadcrumbs, garlic, salt, and pepper. Form into meatballs and place on the baking sheet.
- Bake meatballs for 15–18 minutes until cooked through.
- Meanwhile, combine sweet chili sauce, sriracha, soy sauce, honey, and rice vinegar in a skillet. Simmer for 2–3 minutes.
- Add cooked meatballs to the sauce and toss until fully coated. Simmer 2–3 minutes.
- Rinse rice, then cook with coconut milk, water, and salt according to package instructions.
- Serve firecracker meatballs over coconut rice and garnish with green onions and sesame seeds.
Notes
Serve with steamed broccoli or snap peas for extra balance. Great for meal prep.