Firecracker Meatballs
These meatballs have a healthy amount of zing and spice. They're super simple to make, and I guarantee after having them once, you'll be adding them to your regular rotation. I prefer to make mine with a combination of venison and beef.I serve mine over a bed of white rice. And I usually serve it alongside some roasted carrots or green beans.
Equipment
- Large Bowl
- Baking Sheet
- Aluminum Foil
Ingredients
Meatballs
- 1 ½ lbs Ground Meat Beef, Venison, Turkey Etc.
- 3-4 sticks Scallions Separate greens and whites. Mince whites. Green is for garnish
- 2 tbsp Minced Garlic
- ½ cup Panko Breadcrumbs
- 2 tbsp Sesame Seeds
- 2 tsp Soy Sauce
- Salt and Pepper to taste
Sauce
- 4 tbsp Mayonaise
- 4 tbsp Sour Cream
- 1-2 tbsp Honey
- Sriracha to taste
- 1 tbsp Soy Sauce
Instructions
- Preheat your oven to 425 degrees. Line a baking sheet with foil.
- In a large bowl, add the ground meat, panko, minced scallion whites, soy sauce, and salt and pepper.
- Mix the ingredients well.
- Form into meatballs about 1 ½ inch diameter, and place them evenly spread on the baking sheet.
- Place the meatballs in the preheated oven. Cook until the meatballs are fully cooked. (About 15 minutes)
- While the meatballs are cooking, clean out the bowl you used for the mixture.
- To the bowl, add the sauce ingredients and mix well.
- When the meatballs are done, add them to the bowl with the sauce. Toss them well to coat evenly.
- Place the meatballs on your plate, preferably over a nice bed of white rice.
- Drizzle the remaining sauce from the bowl over your plate.
- Garnish your dish with the scallion greens and sesame seeds to your liking.
- Enjoy!
Notes
As I stated in the summary, I like serving my meatballs over a nice bed of white rice and a side of roasted carrots or green beans.
I use the leftover sauce from the bowl to drizzle over the rice and whatever veggie I’m having on the side. Once I made these for the first time, I started making them weekly. It’s already a very easy meal, and it doesn’t require much cleanup. It gets even more easy after you’ve made it a few times. Make ahead:
If you want to prep ahead of time, you can form the meatballs, make the sauce in a bowl, and put it all in the fridge for up to 2 days until you’re ready to eat. Freezing:
You can make these in bulk and freeze them. Just cook the meatballs without the sauce, and you can store them in an airtight container in the freezer for a month. Thaw them overnight in the fridge, and reheat them in the microwave or oven when you’re ready to eat.
I use the leftover sauce from the bowl to drizzle over the rice and whatever veggie I’m having on the side. Once I made these for the first time, I started making them weekly. It’s already a very easy meal, and it doesn’t require much cleanup. It gets even more easy after you’ve made it a few times. Make ahead:
If you want to prep ahead of time, you can form the meatballs, make the sauce in a bowl, and put it all in the fridge for up to 2 days until you’re ready to eat. Freezing:
You can make these in bulk and freeze them. Just cook the meatballs without the sauce, and you can store them in an airtight container in the freezer for a month. Thaw them overnight in the fridge, and reheat them in the microwave or oven when you’re ready to eat.
