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This Firecracker Meatballs Recipe Is Bursting With Fiery Flavor and So Easy to Make for Less

We have the coveted HelloFresh recipe you can make in 40 minutes — no subscription needed!

If you’re craving a savory dish that’s exploding with flavor, look no further than firecracker meatballs. These meatballs are baked until tender and then smothered in a creamy and spicy sauce. It’s unlike any other meatball dish you’ve had as it’s packed with fiery kick. Plus, the dish comes together in 40 minutes — a worthy option for busy nights. Here’s how to make firecracker meatballs as your next dinner time favorite!

The deliciousness behind firecracker meatballs

These meatballs are made from scratch using ground beef, soy sauce, panko breadcrumbs and other ingredients. Once shaped, they bake in the oven so the center becomes juicy and the outside forms a browned crust. The cooked meatballs are tossed in velvety sauce that’s both spicy and tangy before serving. HelloFresh (a meal kit company) created this dish, which they promise will “make your taste buds explode!” It definitely gives regular meatballs an exciting twist, but you can recreate it without a meal kit subscription using everyday ingredients.

What to serve firecracker meatballs with 

While you may be used to serving saucy meatballs over pasta, this variation is perfect to enjoy with fluffy rice as it will absorb the creamy sauce. A side of vegetables also helps round out this mouthwatering meatball meal. (Use this tip from our test kitchen to prep meatballs in less time.)

How to make firecracker meatballs

Ready to whip up firecracker meatballs in under an hour? Follow this recipe from HelloFresh as it will become a staple on your weekly dinner menu! 

Firecracker Meatballs with Roasted Green Beans and Sesame Rice

Firecracker meatballs with roasted green beans and sesame rice


  • 2 scallions
  • 1 thumb of ginger
  • 2 Tbs. mayonnaise 
  • 2 Tbs. sour cream
  • 2 tsp. honey
  • 2 Tbs. soy sauce
  • 1 tsp. sriracha 
  • 1 Tbs. sesame seeds
  • ½ cup jasmine rice
  • 10 oz. ground beef
  • ¼ cup panko breadcrumbs
  • 6 oz. green beans
  • 1 tsp. chili flakes


  • Yield: 2 servings
  1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.
  2. In large bowl, combine mayonnaise, sour cream, honey, 2 tsp. soy sauce and sriracha to taste. Set aside.
  3. Heat drizzle of oil in small pot over medium-high heat. Add half the sesame seeds (save rest for serving); cook, stirring, until golden brown, 1 to 2 minutes. Add rice, ¾ cup water, and big pinch of salt. Bring to a boil, then cover and reduce to low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
  4. While rice cooks, in a second large bowl, combine beef, panko, ginger, scallion whites, remaining soy sauce, salt, and pepper. Form into 10 to 12 (1½-inch) meatballs.
  5. Place meatballs on one side of a lightly oiled baking sheet. On empty side, toss green beans with drizzle of oil, salt and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14 to 16 minutes. 
  6. Fluff rice with fork; season with salt and pepper. Divide between bowls or plates. Carefully add meatballs to bowl with sauce; toss to coat. Top rice with meatballs and drizzle with any remaining sauce. Serve green beans to the side. Garnish with scallion greens, remaining sesame seeds and chili flakes to taste.
  7. Note: Leftover meatballs can be stored in an airtight container in the fridge for three to four days.

Continue reading for more simple and delicious meatball recipes! 

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