Comment: Pair with the movie “Meatballs”
For The Firecracker Meatballs
- 20 oz meatloaf/meatballs mix
- 2 tablespoon sesame seeds (divided)
- 4 cloves garlic, minced
- 1 cup Panko breadcrumbs
- 1 tablespoon chopped ginger
- 2 tablespoon Italian parsley, chopped
- 3 scallions (green onions – white and green parts separated)
- 2 tsp soy sauce (reduced sodium)
- salt and black pepper to taste
- 2 teaspoon crushed chili flakes
For The Firecracker Meatball Sauce
- 4 tablespoon mayonnaise
- 4 teaspoon honey
- 2 teaspoon sriracha sauce
- 4 tablespoon sour cream
- 2 tsp soy sauce
Instructions
- Preheat your oven to 425 degrees and line a rimmed baking sheet with parchment paper.
- Add the ground beef, half the sesame seeds, garlic, panko bread crumbs, ginger, parsley, scallion whites, 2 teaspoon soy sauce, salt, pepper, and ½ teaspoon crushed chili flakes to a bowl.
- Mix the beef mixture, then, using your hands, roll the meat into small balls, about 1 ½ inches in diameter. You should have enough to make roughly 20 meatballs.
- Place the firecracker meatballs on the lined baking sheet, then place the sheet in the oven, on the top rack, and cook until the meatballs are fully cooked, about 15 minutes. (Flip them halfway through to get a nice even crust on both sides.)
- While the meatballs are baking, make the sauce. Combine the mayonnaise, honey, sriracha, sour cream, and 2 teaspoon of soy sauce. Stir well to combine and set aside.
- Remove the meatballs from the oven and toss them with the sauce, or serve the sauce on the side.
- Serve meatballs with pita bread, over lettuce, with rice, or with a side of garlic green beans.
