Description
Firecracker Chicken Meatballs are a flavorful and spicy baked appetizer featuring tender ground chicken meatballs tossed in a tangy, sweet, and spicy firecracker sauce. Perfectly baked and simmered in a luscious glaze, these meatballs are great served alongside rice and vegetables for a satisfying meal.
Ingredients
Meatballs
- 1 lb ground chicken (turkey or beef can be substituted)
- 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
- 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
Garnishes and Serving
- Fresh lime wedges
- Fresh cilantro or scallions
- Chili oil crunch or sesame seeds
- Rice and veggies for serving
Instructions
- Preheat and Prepare: Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper to prevent sticking and ease cleanup.
- Mix Meatballs: In a large bowl, combine all the meatball ingredients—ground chicken, whisked egg, olive oil, panko breadcrumbs, garlic, soy sauce, fresh ginger, onion powder, and black pepper. Mix thoroughly until well combined.
- Shape Meatballs: Using rounded tablespoons of the mixture, drop balls onto the prepared baking sheet. Roll lightly between your hands to form approximately 20 uniform meatballs.
- Bake Meatballs: Place the baking sheet in the oven and bake the meatballs for 15 minutes or until they reach an internal temperature of 165°F, ensuring they are safely cooked through.
- Prepare Sauce: In a small bowl, whisk together the sauce ingredients—garlic, ginger, low sodium soy sauce, sriracha, brown sugar, and rice vinegar—until well combined.
- Simmer Sauce: Pour the sauce into a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and let it simmer for 10 to 15 minutes until the sauce reduces and slightly thickens.
- Toss and Serve: Transfer the baked meatballs to a serving dish, pour the reduced firecracker sauce over them, and toss gently to coat. Garnish with fresh lime wedges, cilantro or scallions, and chili oil crunch or sesame seeds. Serve alongside rice and vegetables.
Notes
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- You can substitute ground chicken with ground turkey or beef according to preference.
- Adjust the sriracha quantity in the sauce to control the heat level.
- Panko breadcrumbs can be replaced with regular breadcrumbs if needed.
- Firecracker sauce can be made ahead and stored refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-inspired
