Ingredients

✓ Coconut Rice
✓ 1 tablespoon sesame oil
✓ 2 tablespoons sesame seeds
✓ 200 grams jasmine rice, rinsed and drained
✓ 240 millilitres full-fat coconut milk
✓ 180 millilitres water
✓ Salt, to taste
✓ 30 grams gluten-free panko breadcrumbs
✓ 60 millilitres milk
✓ 450 grams ground beef (85% lean)
✓ 4 scallions, sliced (whites and greens separated)
✓ 2 teaspoons freshly grated ginger or 1 teaspoon ground ginger
✓ 4 garlic cloves, minced
✓ 1 teaspoon kosher salt
✓ 0.5 teaspoon crushed red pepper flakes (optional)
✓ 45 millilitres olive oil, divided
✓ 450 grams fresh green beans, trimmed
✓ Firecracker Sauce: 60 grams mayonnaise, 60 grams sour cream (dairy-free if preferred), 30 millilitres sriracha or buffalo sauce (to taste), 45 millilitres coconut aminos or low-sodium soy sauce, 15 millilitres honey, 10 millilitres rice vinegar or apple cider vinegar

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Instructions

✓ Rinse jasmine rice and combine with coconut milk and water in a saucepan

✓ Cook over high heat then reduce to low for 15 minutes

✓ Mix panko breadcrumbs with milk

✓ Add ground beef, scallions, ginger, garlic, salt, and mix well

✓ Divide into balls and cook until golden brown

✓ Trim green beans, cut into pieces, and sauté in olive oil

✓ Make firecracker sauce by mixing mayonnaise, sour cream, sriracha, aminos or soy sauce, honey, rice vinegar or apple cider vinegar

✓ Serve meatballs over rice with green beans and drizzle with firecracker sauce

Notes

Ensure the rice is cooked until tender but not mushy; do not overmix the meat mixture.

Prep Time: 20
Cook Time: 35
Category: Main Course
Cuisine: Asian

Nutrition

Calories: 350
Sugar: 8
Sodium: 400
Fat: 12
Carbohydrates: 45
Fiber: 5
Protein: 15