(2 servings) 4 servings

• *CONTAINS COCONUT
• Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all produce. Trim and thinly slice green onions, separating the whites from the greens, mince whites. Peel and mince ginger and garlic.
• Bring (¾C) 1½C water and (1) 2 can(s) coconut milk to boil in a pot with a lid. Stir in white rice and a pinch of salt. Cover and reduce the heat to low. Simmer for 10-12 minutes until the liquid is absorbed. Using a fork, fluff rice while adding the dried pineapple. Replace lid and reserve for mealtime.
• In a small sauté pan, heat a drizzle of oil over medium heat. Add garlic, ginger and white parts of green onions. Sauté for about 1 minute until the vegetables become fragrant and translucent. Stir in rice cereal and set aside to cool slightly.
• In a large bowl, combine ground turkey, the vegetable mixture from step 3, (1½T) 3T firecracker sauce, and a pinch of salt & pepper. Form into 1½ inch meatballs (Serving of 2 yields 10-12 meatballs and a serving of 4 yields 20-24).
• +Place meatballs on one side of a lightly oiled baking sheet. Toss green beans with a drizzle of oil, salt & pepper, and place on the empty side of the sheet. Roast on top rack of oven for 14-16 minutes until meatballs are cooked through and green beans are browned and tender.
• In a bowl, carefully add meatballs and firecracker sauce and toss to coat. Divide coconut rice between bowls and top with meatballs. Drizzle with any remaining sauce. Plate green beans on the side and garnish with greens from the green onions and chili flakes to taste.

  Serve & enjoy!