Get ready for a flavor explosion with these incredibly easy Firecracker Chicken Meatballs! They’re a quick, flavorful, and delicious appetizer or main dish, featuring juicy, baked chicken meatballs coated in a sticky, spicy, sweet, and savory sauce that packs a serious punch. Perfect for game day, parties, or a fun weeknight dinner.
Table of Contents
Why You Will Love This Recipe
I created this recipe for a potluck where I wanted to bring something that would disappear fast. The combination of the tender, savory meatball with the addictive firecracker sauce was an instant hit. They’re now my most-requested party food, and I love how simple they are to make for a crowd without spending all day in the kitchen.
Ingredients
For the Meatballs:
- 1 large egg, lightly beaten
- 2 tablespoons minced seeded jalapeño pepper
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 2 garlic cloves, peeled and pressed
- freshly ground black pepper to taste
- 1 pound ground chicken
- 1/2 cup plain panko breadcrumbs
For the Firecracker Sauce:
- 1/2 cup hot sauce, such as Frank’s Red Hot® Buffalo Wing Sauce
- 1/2 cup brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon crushed red pepper flakes
For Garnish:
- chopped fresh parsley
Step-by-step instructions for making the recipe
- Preheat your oven to 475°F (245°C). Line a large baking sheet with foil and lightly grease it with cooking spray.
- In a large bowl, stir together the beaten egg, minced jalapeño, 1 tablespoon of soy sauce, onion powder, ground ginger, pressed garlic, and black pepper.
- Add the ground chicken and panko breadcrumbs to the bowl. Using your hands or a fork, gently mix everything together until just combined. Be careful not to overmix.
- Using a 2-tablespoon cookie scoop or your hands (lightly wet them to prevent sticking), form the mixture into meatballs and place them on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until the meatballs are cooked through and no longer pink in the center. An instant-read thermometer should read at least 160°F (71°C).
- While the meatballs bake, make the firecracker sauce. In a small saucepan, combine the hot sauce, brown sugar, 1 tablespoon of soy sauce, cider vinegar, Worcestershire sauce, and crushed red pepper flakes.
- Bring the sauce to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce has slightly thickened. Remove from heat.
- Remove the meatballs from the oven. Dip or brush each meatball with the firecracker sauce and return them to the baking sheet.
- Bake the sauced meatballs for an additional 1 to 2 minutes to let the glaze set.
- Transfer the meatballs to a serving platter. Drizzle with any remaining sauce and garnish with chopped fresh parsley. Serve immediately with extra sauce on the side for dipping.
Firecracker Chicken Meatballs
Ingredients
Equipment
Method
- Preheat your oven to 475°F (245°C). Line a large baking sheet with foil and lightly grease it with cooking spray.
- In a large bowl, stir together the beaten egg, minced jalapeño, 1 tablespoon of soy sauce, onion powder, ground ginger, pressed garlic, and black pepper.1 large egg, lightly beaten, 2 tablespoons minced seeded jalapeño pepper, 1 tablespoon reduced-sodium soy sauce, 1 teaspoon onion powder, 1 teaspoon ground ginger, 2 cloves garlic, peeled and pressed, to taste freshly ground black pepper
- Add the ground chicken and panko breadcrumbs to the bowl. Using your hands or a fork, gently mix everything together until just combined. Be careful not to overmix.1 pound ground chicken, 1/2 cup plain panko breadcrumbs
- Using a 2-tablespoon cookie scoop or your hands, form the mixture into meatballs and place them on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until the meatballs are cooked through. An instant-read thermometer should read at least 160°F (71°C).
- While the meatballs bake, make the firecracker sauce. In a small saucepan, combine the hot sauce, brown sugar, 1 tablespoon of soy sauce, cider vinegar, Worcestershire sauce, and crushed red pepper flakes.1/2 cup hot sauce, 1/2 cup brown sugar, 1 tablespoon reduced-sodium soy sauce, 2 teaspoons cider vinegar, 1 teaspoon Worcestershire sauce, 1/4 teaspoon crushed red pepper flakes
- Bring the sauce to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce has slightly thickened. Remove from heat.
- Remove the meatballs from the oven. Dip or brush each meatball with the firecracker sauce and return them to the baking sheet.
- Bake the sauced meatballs for an additional 1 to 2 minutes to let the glaze set.
- Transfer the meatballs to a serving platter. Drizzle with any remaining sauce and garnish with chopped fresh parsley. Serve immediately with extra sauce on the side for dipping.chopped fresh parsley for garnish
Notes
FAQ
How can I adjust the spice level?
For a milder version, use a mild hot sauce like Frank’s Red Hot Buffalo Wing Sauce and remove all the seeds from the jalapeño. For more heat, use a spicier hot sauce like traditional Frank’s Red Hot or add more crushed red pepper flakes.
Can I use ground turkey instead of chicken?
Yes, ground turkey is an excellent substitute and will work with the same cooking time and method.
Can I make these ahead of time?
You can prepare the meatball mixture and form the meatballs up to a day in advance. Keep them covered in the refrigerator until ready to bake. The sauce can also be made ahead and gently reheated before using.
What’s the best way to serve these?
They are fantastic as an appetizer with toothpicks, served over rice as a main course, or even in a sub roll as a meatball sandwich.