with Roasted Carrots & Cauliflower 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
Jasmine Rice
cup
Soy Sauce
2 tablespoon
Cauliflower Rice
12 ounce
Honey
2 teaspoon
Mayonnaise
2 tablespoon
Panko Breadcrumbs
0.25 cup
Scallions
2 unit
Ground Beef
10 ounce
Sriracha
1 teaspoon
Ginger
1 thumb
Cooking Oil
3 teaspoon (tsp)
Salt
3 teaspoon (tsp)
Black Pepper
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.
Heat a drizzle of oil in a small pot over medium-high heat. Swap in cauliflower rice (no need to drain), along wit a big pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 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.
760
kcal
Calories
49
g
Fat
15
g
Saturated Fat
44
g
Carbohydrate
21
g
Sugar
9
g
Dietary Fiber
32
g
Protein
140
mg
Cholesterol
2140
mg
Sodium
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