You’ve had Hello Fresh firecracker meatballs, but this version is better.
Same concept: think juicy sheet pan meatballs, creamy firecracker sauce, coconut rice, and crispy green beans. But this one you can make any night of the week with ingredients you already have. And the sauce? You’re going to want to put it on everything.
Into rice bowl dinners that come together fast? You’ll also love this Korean BBQ meatball bowl or this teriyaki turkey bowl.
With a perfect balance of heat, sweetness, and savory goodness, this dish is sure to become a new favorite in your fall and winter recipe rotation.
Why This Firecracker Meatball Recipe Works
The meatballs are baked (not pan-fried), all on one sheet pan in 14 to 16 minutes, and you get a crispy exterior with a juicy center. No standing over a hot pan!
The firecracker sauce is what makes this recipe. Creamy, sweet, spicy, and tangy all at once thanks to the sriracha and honey balanced by mayo and sour cream. It coats every meatball, soaks into the rice, and makes the whole bowl taste like a takeout meal.
This comes together in 33 minutes total with 23g of protein per bowl. The kind of dinner that actually keeps you full!
I tested this a few times and have made it many times since then. The first version had too much ginger and too many breadcrumbs, and somehow the meatballs were almost too soft. Pulling back on both was the fix. Fresh ginger and garlic make a real difference here, though ground versions work in a pinch.
Grab These Ingredients
Here are the simple ingredients for this firecracker meatballs recipe. Most are pantry staples and easy to find. Jump to the recipe card for exact measurements.
Coconut Rice
- Sesame oil: Olive oil is a good substitute.
- Sesame seeds: These are optional, but add a little texture and authentic Asian cuisine flare.
- Jasmine rice: Feel free to use a different white rice if you don’t have Jasmine rice on hand.
- Full-fat coconut milk: You can usually find this in the baking aisle or the Asian food aisle.
Meatballs and Green Beans
- Panko breadcrumbs: Breadcrumbs soaked in milk (panade) is my secret to the juciest meatballs. It’s how I make my popular baked turkey meatballs too. Check out my gluten-free meatballs post for more GF tips.
- Milk: Use any kind of milk.
- Ground beef: We used 85% lean. You can substitute with lean ground turkey.
- Scallions: Substitute with green onions if needed. Follow our tips for how to cut green onions.
- Ginger: You can find it in the produce section by the garlic. Just peel and grate it! Sub this for garlic powder.
- Garlic: Fresh cloves are the best for adding flavor.
- Kosher salt: Kosher salt is the best for cooking.
- Crushed red pepper flakes: These are optional and add a little more heat.
- Olive oil: Substitute with avocado oil if needed.
- Green beans: Fresh green beans are best. Trim the ends.
The Firecracker Sauce
It’s the creamy version of my standalone firecracker sauce! The mayo and sour cream base makes it thick enough to coat the meatballs and soak into the rice.
- Mayo: If you want a healthier version, follow our recipe for the best paleo mayo.
- Sour cream: Use dairy-free if needed.
- Sriracha: Buffalo hot sauce is a good substitute.
- Coconut Aminos: Substitute with soy sauce if needed.
- Honey: For some natural sweetness. Substitute with maple syrup or brown sugar.
- Rice vinegar: Substitute with apple cider vinegar.
- Red Chili Flakes: or Korean Chili Crunch to taste
How to Make Firecracker Meatballs
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. These step-by-step instructions will make sure they turn out every time.
Make the Coconut Rice
Add the sesame oil to a medium skillet over medium heat. Stir in the sesame seeds and cook to toast for 1 to 2 minutes. Add the rice, coconut milk, water, and salt and stir to combine. Bring it to a boil, cover, reduce the heat, and simmer for 15 to 18 minutes, or until the liquid is absorbed. The coconut milk gives the rice a subtle richness that ties the whole bowl together.
Option: make Instant Pot coconut rice instead to free up a burner while the meatballs bake.
Make the Meatballs and Veggies
The panade step is the key. That’s the breadcrumbs soaked in milk, and it sounds fussy but it takes 5 minutes and it’s what makes these meatballs so tender. Don’t skip it!
While the breadcrumbs soak, chop the scallions and garlic. Separate the whites from the greens because the whites go into the meatballs, the green tops are your garnish.
Add the beef to the breadcrumbs along with the scallion whites, ginger, garlic, salt, and red pepper flakes. Mix with clean hands, just until combined. Overmixing makes the meatballs dense.
Use a cookie scoop to form the meatballs into 1½-inch balls (you should get 20 to 22 meatballs). The scoop keeps them all the same size so they cook evenly.
Place them in a single layer on one half of the prepared baking sheet. Place the green beans on the other half. Drizzle with 1 tablespoon of olive oil and sprinkle with salt to taste. Toss to coat.
Drizzle the remaining 2 tablespoons of olive oil over the meatballs. Bake at 425°F on the top rack for 14 to 16 minutes, or until the internal temperature reaches 165°F. The green beans should be browned at the edges and just tender, not mushy.
Make the Firecracker Sauce
While the meatballs bake, mix together all the sauce ingredients in a medium bowl. Taste it and adjust the sriracha to your heat preference. It should be creamy, tangy, and a little spicy with the honey cutting through. This sauce is so good.
Assemble the Bowls
Fluff the rice and divide it into bowls. Add the meatballs and green beans, then drizzle the firecracker sauce generously over everything. Finish with the reserved scallion greens, sesame seeds, and chili crunch if you have it. Look at that.
Can You Make Firecracker Meatballs in the Air Fryer?
Yes. Preheat the air fryer to 400°F. Place the meatballs in a single layer in the basket without them touching. Cook for 10 to 12 minutes, shaking the basket halfway through, until the internal temperature hits 165°F. The exterior comes out crispier than the oven version.
Roast the green beans separately in the oven at 425°F for 12 to 15 minutes, or sautéed in a pan with olive oil until tender.
For more air fryer meatball technique, see my full recipe for air fryer meatballs.
Recipe FAQs
The WMM firecracker sauce combines mayo, sour cream, sriracha, coconut aminos, honey, and rice vinegar. The mayo and sour cream create the creamy base. Sriracha brings the heat, honey balances it, and the vinegar brightens the whole thing. We also have a standalone firecracker sauce recipe if you want to make a larger batch.
Yes. Both work well. Ground chicken is leaner and more delicate — handle the meat gently. Ground turkey stands up to bold flavors and works especially well here. For turkey meatball technique, check out my baked turkey meatballs.
Milk makes meatballs more tender by adding moisture through the panade. Egg makes them firmer and helps them hold shape. This recipe uses milk only for a very tender, juicy result. Add one egg if you prefer a firmer meatball.
Both work. Baking at 425°F gives you a juicy meatball in 14 to 16 minutes with minimal cleanup. The air fryer at 400°F cooks them in 10 to 12 minutes with a crispier exterior. Either way, pull them when the internal temperature hits 165°F.
Yes, over mixing makes them dense and rubbery. Mix until ingredients are just combined, then stop. Using a cookie scoop to form them helps because you’re not overworking the meat while shaping.
Recipe Variations
The bowl adapts to whatever you have. Swap the green beans for roasted broccoli and carrots if that’s what you have.
Use ground chicken or turkey instead of beef for a lighter meatball, both soak up the sauce beautifully.
For low-carb, skip the coconut rice and serve the meatballs over cauliflower rice or in lettuce wraps.
Want it dairy-free? Dairy-free sour cream and any plant-based milk work here.
Freezing and Storing Tips
Store the meatballs, rice, and green beans in separate airtight containers from the sauce so the dish doesn’t get soggy. The meatballs keep in the fridge for up to 4 days. Place in a freezer-safe container for up to 2 months.
The firecracker sauce keeps in the fridge for up to a week stored separately. It gets better the next day as the flavors settle.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Meatball Recipes
If you love a bold, saucy meatball bowl, try these Korean BBQ meatballs next — same sheet pan concept, completely different flavor. Or go lighter with the Greek chicken meatballs with whipped feta.
For something saucy and hands-off, the slow cooker buffalo chicken meatballs are a weeknight win. And the healthy crockpot cranberry meatballs are the sweet-savory version for any occasion.
For technique deep dives, read how long to bake meatballs or our guide to air fryer meatballs.
Firecracker Meatballs
Save this Recipe!
Ingredients
Coconut Rice
- 1 Tablespoon sesame oil olive oil, or avocado oil
- 2 Tablespoons sesame seeds
- 1 cup Jasmine rice rinsed and drained
- 1 cup full fat coconut milk
- 3/4 cup water
Firecracker Meatballs and Green Beans
- 1/4 cup panko breadcrumbs gluten-free if needed (we used Aleia's)
- 1/4 cup milk any kind
- 1 lb ground beef 85% lean
- 4 scallions sliced and divided
- 2 teaspoons fresh grated ginger (Note 1)
- 4 cloves minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes optional
- 3 tablespoons olive oil divided
- 1 lb fresh green beans ends trimmed
Firecracker Sauce
- 1/4 cup Mayo we used Primal Kitchen
- 1/4 cup sour cream dairy-free if needed
- 2 Tablespoons Sriracha or buffalo sauce plus more to taste
- 3 Tablespoons coconut aminos or low sodium soy sauce
- 1 Tablespoon Honey
- 2 teaspoons rice vinegar or apple cider vinegar
- Red chili flakes or Korean chili crunch to taste
Instructions
- Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large sheet pan with olive oil or line with parchment paper.
- Make the coconut rice. Add the sesame oil to a medium skillet over medium-high heat. Stir in the sesame seeds and cook to toast for 1-2 minutes. Add the rice, coconut milk, water, and salt and stir to combine. Bring it to a boil over medium-high heat. Cover, reduce the heat, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is fluffy.
- Make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
- Add the beef to the breadcrumbs along with the scallion whites, ginger, garlic, salt, and red pepper flakes. Use clean hands to mix until well combined.
- Use a large cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs. Place them in a single layer on one side of the prepared baking sheet.
- Place the green beans on the other half of the sheet pan in a single layer. Drizzle with 1 Tablespoon olive oil and sprinkle with salt to taste. Toss to coat. Drizzle the remaining 2 Tablespoons of olive oil over the tops of the meatballs.
- Bake in the preheated oven on the top rack for 14-16 minutes or until the internal temperature reaches 165°F and the green beans are browned and tender.
- Make the sauce. While they’re baking, mix together all of the sauce ingredients in a medium bowl.
- Fluff the rice and divide it into bowls. Top with the baked meatballs, green beans, and a generous drizzle of firecracker sauce. Finish with the reserved green onions, extra sesame seeds, red pepper flakes, or chili crunch.
Notes
Video
Equipment
- Large rimmed baking sheet
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
We loved this dinner! I used ground chicken instead of beef since it’s cheaper. Lots of awesome flavors and easy to make!
Thanks Rayla! Glad you enjoyed it.
Do you think it’s possible to make the meatballs ahead of time and freeze them until ready to make?
Yes absolutely! Store in a freezer-safe container for up to 2 months.
Have made this recipe many times and it is always a huge hit!! So tasty!
So glad you love it!
This came together really quickly and was delicious! We made it on a whim and ended up using plain cauliflower rice and canned green beans since we didn’t have fresh green beans or coconut rice fixings and it was really good even just like that. 🙂 Thank you!
Thank you so much Sydney! So glad you loved it.
My two teenage boys raved about this and asked to have it again the next week. Super delicious!
Love this. Thank you Jessica!
This is my favorite dinner and the leftovers are great for lunch!!! Thank you for sharing your recipes 💜🧡🩵💚
So glad you loved it. You’re welcome!!
Hi Molly! The firecracker meatballs are FABULOUS. Loved them, my husband loved them. Thank you, I’ve tried quite a few of your recipes. You sort of cook like me. Sometimes we just take a bunch of different stuff out of the fridge and cook something different. Love experimenting.
Haha I love it. Thanks so much Michelle!
Hi, can we..
1- use low fat coconut milk
2- if we sub with cauliflower rice, how much / how can I make coconut « rice » ?
I am new at this!
Thanks for your help!!!!
Hi! Yes you should be able to use low fat coconut milk. It just may be slightly less creamy and rich in flavor. I haven’t tried it that way though. For the Cauliflower Rice:
Prep the cauliflower rice
Use about 4 cups of cauliflower rice (fresh or frozen, chopped finely or pulsed in a food processor). If using frozen, thaw and pat dry to remove excess moisture.
Cook it
Heat 1 tablespoon sesame oil in a medium skillet over medium heat.
Add 2 tablespoons sesame seeds and toast for 1–2 minutes.
Add the cauliflower rice and 1/4 cup full-fat or low-fat coconut milk (just enough for flavor and moisture).
Stir well, cover, and cook for 5–7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Season with salt to taste.
Yum!!
I used ground turkey instead of beef. And since had cold cooked rice in the fridge so I used the oil and sesame seeds like directed. I put about 3 cups of rice in skillet. Added about 1/2 can of coconut milk but no water to reheat and fluff up the rice.
Turned out great! Thanks for all the wonderful recipes ☺️☺️
Thank you so much Jackie!
Absolutely delicious! This will definitely be made over and over again!
Thank you so much Marcia!
We love this meal! Super easy and delicious. We do like to add some sesame oil to the meatballs to give a little extra flavor, but this recipe is definitely in our meal rotations!
Love it when we make it in the meal rotation. Thanks Amanda!
This is an amazing recipe all around! I like that you can adjust the heat too. very nice and delicious
Thanks so much!
I’ve made this 5 times in the past 2 weeks! Delicious and super easy! This will be a staple in my home forever!
Ahh! Love it!
This was fantastic! My entire family loved it, and I have shared the recipe with my adult children! I used ground turkey and substituted soy sauce for the coconut aminos. Had the leftovers at work two days later and it was still fantastic! This is the first recipe I have used from this site but will definitely be trying out more of them. Thank you!
Hello,
Could you make the rice in a rice cooker?
Sure!
I’ve never commented on a recipe before but OMG this is phenomenal. I used Kewpie mayo instead of regular and used ground venison instead of beef. 10/10!! Will be making this again and again! Thank you so much!
Ahhh love it! Thanks, Elaina!
I loved this dish so much! Definitely going in my favorites folder. I made the coconut rice in my rice cocker, subbed plain Greek yogurt for the sour cream, and ground turkey for the ground beef. I think this would be really good with chili crunch oil drizzled on top which I will try tomorrow!
My husband and I have been making this every week since trying it last month, so yummy and the sauce is perfect!!
Thanks Amber!
Very good! Only thing I would caution is the amount of soy sauce. It seemed like a lot and made it a bit too salty for our liking. I would say cut it in half, otherwise very delicious!
We just made this recipe for dinner and it is SO GOOD! Love the rice, love the meatballs, love the sauce!
I’m so glad you came back after eating it to leave a review. That’s the best! Thanks, Ashley.
Made this for some meal prep and loved it! I had never prepared rice that way before and it was super tasty
We love coconut rice! It’s so good!
Delicious. I use half ground beef, half pork sausage for my meatballs. The whole family loved. Thanks for sharing.
Thanks!!
This is truly one of the best recipes! The meatballs taste like the inside of a potsticker- they are so flavorful with the fresh ginger and the sauce is incredible! The green beans go perfectly with the meatballs, sauce and rice and I ended up cooking the green beans longer than the recipe called for just because I like them more cooked. I will definitely be making this recipe again! So GOOD!
Love this! You’re so right about the potstickers!
Omg so good and I want to drink the sauce!! Going into my regular rotation!
Love that Susan! Thanks!
I dont see a recipe for the red sauce that’s on top. It’s just chili oil?
Yep, it’s just a little bit of chili crunch!
I have made this multiple times. Just the right amount of heat from the sauce! Delicious meal.
Love that! Thanks!
I’m planning on making this tonight, can you substitute ground turkey for ground beef?
Hey there! Yes, you can sub ground turkey or ground chicken. Thanks!
I’ve made these several times (including tonight) with ground turkey instead of beef. I use the 85/15 turkey so they stay moist. These have become a favorite in our house!
Thanks, Rae! So good to know!
Hey have you ever instapotted this rice?
Hey! I have a recipe on my site for Instant Pot coconut rice! You can search it or use this link: https://whatmollymade.com/instant-pot-coconut-rice/
Sooo good!! My son requests these for cracker meatlballs allllll the time. I double the sauce because he loves it so much!
Love this!! Thanks!
I don’t often follow recipes exactly but this one is perfect! So delicious!!
The only things I did different-
I used everything bagel seasoning because I didn’t have seasame seeds.
I didn’t use any scallions and I used Greek yogurt instead of sour cream in the sauce. HIGHLY recommend this recipe. It might be my favorite meal. I’ve made it 3 times
What a compliment!!! Thank you!!
Hello! Sounds delish. Question though – for the sauce, what do you mean by chili flakes ? Or chili crisp ? Is this just like red pepper flakes or something different? Do you have a specific chili crisp you are using? thank you !
Hey Selena! Yes, chili flakes are red pepper flakes. Chili crisp is a crunchy topping in Asian cuisine. It’s more like a chili oil! I like Momofuku chili crunch:)
Hello! Could you substitute greek yogurt for the sour cream or would that give it a totally different flavor for the sauce? Thank you in advance!
Hey Jo! You could sub it for plain greek yogurt and it would be very similar!
I made this dinner this week and it was delicious! Love the sauce! My 18yo son is slightly picky with what he eats and he really liked the meatballs, minus the sauce. Will definitely make this again.
Thank you so much! Glad he liked them!
So good! The meatballs are nice and juicy and the sauce is delish!
Thanks, Brittany!!
Delicious and easy to pull together. 10/10 and adding this to the rotation.
Thanks, Dawn! Love to hear that!
Is this supposed to say 3 teaspoons soy sauce, not tablespoons?? Followed the recipe exactly and the sauce came out brown with overwhelming soy taste and saltiness. I can’t imagine that’s how it was intended…maybe the taste would be fine with aminos but definitely not soy sauce. Rest of the recipe is great!
Hey! It’s supposed to be Tablespoons. Did you use a low-sodium soy sauce? Thanks!
I did the recipe like it said & felt the same as you! I dumped that batch & remade it with 3 teaspoons of low sodium soy sauce. The consistency was so much better & the soy no longer was the only thing I tasted. I would even do it with 2 teaspoons of soy next time.
Hey Holly! Thanks for the feedback. The soy sauce must be a personal preference because I’ve read tons of comments on this one without this issue and I myself don’t find this to be true. But if teaspoons works for you that’s great!
Made this for family dinner and everyone said wow this is amazing! Super easy to follow recipe, just subbed out broccoli for the green beans cuz that’s what we had in the fridge. Thought there would be some leftovers but they ate it all. Already added to my recipes to make again list for 2024 and sent to multiple friends to have them make also!
Thank you, Jess!! Broccoli would be so good with this too. Thanks for sharing it!!
Sooooo good! I made this for our Christmas Eve supper and everyone said I need to keep this in the dinner rotation! No one knew it was gluten/ dairy free.
I made the meatballs and sauce last night. Served with a salad and brown rice. The only thing I wish I had done differently is double or triple the recipe. Absolutely delicious!! This recipe will definitely be going into our rotation. Thank you!
Delicious! I tripled the recipe to feed 11 and there was nothing left! Excellent instructions and easy to make! The sauce is the bomb. (I made it gluten and dairy free.)