Wagyu Firecracker Meatballs

Instructions

Meatballs & Roasted Carrots

1. Preheat the oven to 425° F

2. Wash and dry produce, and then thinly slice scallions - separating whites from greens.

3. While oven is pre-heating, in a large bowl combine beef, panko, ginger, scallion whites, soy sauce, salt and pepper.

4. Combine the beef mixture thoroughly, and then form into preferred meatball size.

5. Place meatballs onto one side of the baking sheet and put in oven once it is preheated.

6. Thinly slice carrots and put into a bowl.

7. Add oil, salt, and pepper and mix with the carrots.

8. Put onto one side of the baking sheet with the meatballs.

9. Bake until meatballs are cooked and corrots are roasted - approximately 18-20 minutes.

Rice

1. Once meatballs are in oven, put 1 cup of dry rice into a pot with 2 cups of water. Add roughly 1 tbsp of oil and bring water to a boil.

2. When water is up to a boil, lower heat to a simmer and let cook for 15-18 minutes.

3. Stir occasionally, and once rice is done cooking, add 2 tbsp of butter and salt to taste.

Firecracker Sauce

1. In a bowl, add mayonnaise, sour cream, honey, soy sauce, and sriracha to taste. Set aside - we will use later.

Plating

1. Either put rice to the side or on bottom of a bowl, and then add your cooked meatballs either to the side or on top of rice.

2. Add the firecracker sauce on top of the meatballs, and then the green of the scallions.