Firecracker Chicken Meatballs (Printable)
Juicy chicken meatballs glazed in sweet and spicy firecracker sauce for an easy weeknight dinner.
# What You'll Need:
→ For the Meatballs
01 - 1 lb ground chicken
02 - 1/2 cup panko breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp soy sauce
07 - 1 tbsp sriracha
08 - 1/2 tsp salt
09 - 1/2 tsp ground black pepper
→ For the Firecracker Sauce
10 - 1/2 cup hot sauce (such as Franks RedHot)
11 - 1/4 cup light brown sugar, packed
12 - 2 tbsp apple cider vinegar
13 - 2 tbsp honey
14 - 1/4 tsp crushed red pepper flakes
15 - 2 tbsp unsalted butter, melted
→ For Garnish
16 - 1 tbsp sesame seeds
17 - 2 green onions, thinly sliced
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, panko, egg, green onions, garlic, soy sauce, sriracha, salt, and pepper. Mix gently until just combined.
03 - Using damp hands or a cookie scoop, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
04 - Bake meatballs for 18–20 minutes until golden and cooked through.
05 - In a small saucepan over medium heat, combine hot sauce, brown sugar, apple cider vinegar, honey, and red pepper flakes. Bring to a simmer and cook for 3–4 minutes, stirring, until slightly thickened. Remove from heat and whisk in melted butter.
06 - Once meatballs are cooked, transfer them to a large bowl. Pour the firecracker sauce over the meatballs and toss gently to coat.
07 - Sprinkle with sesame seeds and sliced green onions before serving.
# Expert Suggestions:
01 -
- That perfect balance of sweet heat keeps people coming back for just one more meatball
- They reheat beautifully for lunch the next day, if they last that long
02 -
- Damp hands are absolutely essential for shaping, the chicken mixture sticks like crazy to dry skin
- The sauce thickens as it cools, so don't overreduce it or you'll end up with candy coating instead of glaze
03 -
- Use a cookie scoop for perfectly uniform meatballs that cook at the same rate
- Let the meatballs rest 5 minutes after baking so they hold onto that sauce better