with Roasted Carrots & Brown Rice
**Now with leaner ground beef and more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** These meatballs are a game-changer thanks to firecracker sauce—a creamy, spicy, sweet, and savory sauce that’s so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop rice along with tender roasted carrots. Don’t be surprised when you find yourself swiping up every last drop.
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Carrots
12 ounce
Ground Beef
10 ounce
Soy Sauce
2 tablespoon
Brown Rice
1.25 cup
Honey
2 teaspoon
Mayonnaise
2 tablespoon
Panko Breadcrumbs
0.25 cup
Scallions
2 unit
Jasmine Rice
cup
Sriracha
1 teaspoon
Ginger
1 thumb
Black Pepper
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.
In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce (4 tsp for 4), and Sriracha to taste. (You'll use the rest of the soy sauce later.) Set aside.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.
In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce (4 tsp for 4), and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.
Place carrots on a lightly oiled baking sheet. Toss with a drizzle of oil, salt, and pepper, then push to one side of sheet. (For 4 servings, spread carrots out across entire sheet.)
Roast on top rack for 10 minutes. (You'll add the meatballs then.)
Roast on top rack for 10 minutes (you’ll add the meatballs then).
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Keep covered off heat until ready to serve.
Swap in brown rice for jasmine rice, use 1¾ cups water (3½ cups for 4). Cook for 20-25 minutes. (Save jasmine rice for another use.)
While rice cooks, in a second large bowl, combine beef*, panko, scallion whites, ginger, remaining soy sauce, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper.
Form into 10-12 1½-inch meatballs (20-24 for 4).
Form into 10-12 1½-inch meatballs (20-24 for 4).
Once carrots have roasted 10 minutes, remove sheet from oven and carefully place meatballs on empty side. (For 4 servings, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on middle rack.)
Return to top rack; roast until meatballs are cooked through and carrots are browned and tender, 14-16 minutes more. TIP: If carrots are done before meatballs, remove from sheet and continue roasting meatballs.
Return to top rack; roast until meatballs are cooked through and carrots are browned and tender, 14-16 minutes more. TIP: If carrots are done before meatballs, remove from sheet and continue roasting meatballs.
Fluff rice with a fork; season with salt and pepper.
Carefully add meatballs to bowl with sauce; toss to coat.
Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve carrots on the side. Garnish with scallion greens.
Carefully add meatballs to bowl with sauce; toss to coat.
Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve carrots on the side. Garnish with scallion greens.
940
kcal
Calories
43
g
Fat
13
g
Saturated Fat
99
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
37
g
Protein
135
mg
Cholesterol
2090
mg
Sodium
with Zucchini, Carrots, Chermoula & Creamy Lemon Sauce
