Gluten-Free Firecracker Meatballs Coconut Rice For Spring
A delicious and easy recipe for gluten-free firecracker meatballs served over coconut rice, perfect for a spring dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground turkey or chicken
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup green onions, chopped
- 1 egg
- 1/4 cup soy sauce (gluten-free)
- 1/4 cup sweet chili sauce
- 1 tsp garlic powder
- 1 tsp ginger, grated
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground turkey, gluten-free breadcrumbs, green onions, egg, soy sauce, sweet chili sauce, garlic powder, ginger, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 20-25 minutes or until cooked through.
- While the meatballs are baking, rinse the jasmine rice under cold water until the water runs clear.
- In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Serve the meatballs over the coconut rice and garnish with additional green onions if desired.
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Notes
- For extra spice, add red pepper flakes to the meatball mixture.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
- This recipe can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg