Description
These Firecracker Chicken Meatballs are a spicy and flavorful dish featuring tender meatballs baked to perfection and coated in a tangy, sweet, and spicy firecracker sauce. Perfect as a main course served with rice and veggies, they offer a delightful balance of heat and savory goodness.
Ingredients
Scale
Meatball Ingredients
- 1 lb ground chicken, turkey or beef
- 1 egg, whisked
- 1 tbsp olive oil
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, finely minced or microplaned
- 1 tsp low sodium soy sauce
- 1/2 tsp fresh ginger, finely minced or microplaned
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Firecracker Sauce Ingredients
- 4 cloves garlic, finely minced or microplaned
- 1 tsp ginger, finely minced or microplaned
- 1/3 cup low sodium soy sauce
- 2 tbsp sriracha
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
Optional Toppings
- fresh lime wedges
- fresh cilantro or scallions
- chili oil crunch or sesame seeds
- rice and veggies for serving
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper to prepare for baking the meatballs.
- Mix Meatballs: In a large bowl, combine all the meatball ingredients and mix well until evenly combined to form the meatball mixture.
- Shape Meatballs: Using a rounded tablespoon or a 2 tbsp lightly filled cookie scoop, form the mixture into approximately 20 meatballs, rolling them lightly in your hands for shape, then place them on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the oven for 15 minutes or until they reach an internal temperature of 165 degrees Fahrenheit, ensuring they are cooked through.
- Prepare Sauce: While the meatballs bake, whisk together all firecracker sauce ingredients in a small bowl until combined.
- Simmer Sauce: Transfer the sauce mixture to a small saucepan and bring to a simmer over medium heat, then reduce heat to low and let it simmer for 10 to 15 minutes until the sauce is reduced and slightly thickened.
- Coat Meatballs: Once meatballs are done baking, add them to the simmering sauce and toss to coat thoroughly, allowing flavors to meld as the sauce finishes thickening.
- Serve: Serve the firecracker chicken meatballs hot, topped with optional fresh lime wedges, cilantro or scallions, chili oil crunch or sesame seeds, alongside rice and veggies.
Notes
- A 2 tbsp cookie scoop lightly filled works well for portioning meatballs evenly.
- Cooked meatballs can be frozen for up to 1 month; thaw in the refrigerator before reheating with the sauce.
- To reheat frozen meatballs, assemble the sauce and add the thawed meatballs, letting them warm as the sauce thickens for about 15 minutes.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Adjust sriracha in the sauce to taste if you prefer milder or spicier heat levels.
