Firecracker Meatballs with Coconut Rice

Name: Firecracker Meatballs with Coconut Rice
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 250 g Ground pork or beef (I actually think beef is better); 30 g Panko breadcrumbs; 1 tsp Fresh ginger (grated); 2 tbsp Scallion whites (finely chopped); 1/4 tsp Black pepper; 1 tbsp Soy sauce; 2 cups Cooked coconut rice; 2 cups Basmati rice; 1 can Coconut milk; Kewpi mayo; Sweet Thai chili sauce; Saracha; Water

taylor spurling @cook_113948661

Pairs well in a bowl with broccoli or carrots and topped with scallion greens and sesame seeds

taylor spurling @cook_113948661

Pairs well in a bowl with broccoli or carrots and topped with scallion greens and sesame seeds

Saved

Ingredients

30 mins

2 servings

250 gGround pork or beef (I actually think beef is better)
30 gPanko breadcrumbs
1 tspFresh ginger (grated)
2 tbspScallion whites (finely chopped)
1/4 tspBlack pepper
1 tbspSoy sauce
2 cupsCooked coconut rice
2 cupsBasmati rice
1 canCoconut milk
Firecracker sauce
Kewpi mayo
Sweet Thai chili sauce
Saracha
Water

Saved

Steps

30 mins

1

Preheat oven to 425°F.
2

Mix pork, panko, ginger, scallion whites, pepper, and soy sauce in a bowl.
3

Shape into small meatballs and place on a baking sheet.
4

Bake for 15-20 minutes until fully cooked.
5

Serve hot meatballs over coconut rice. Top with scallion greens, sesame seeds, and firecracker sauce.