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Firecracker Chicken Meatballs
Eva

Firecracker Chicken Meatballs

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 259
Ingredients Equipment Method Notes

Ingredients
  

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 cloves garlic, peeled and pressed
  • to taste freshly ground black pepper
  • 1 pound ground chicken
  • 1/2 cup plain panko breadcrumbs
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
Garnish
  • chopped fresh parsley for garnish

Equipment

  • Baking Sheet
  • Small Saucepan
  • Cookie Scoop (optional)

Method
 

  1. Preheat your oven to 475°F (245°C). Line a large baking sheet with foil and lightly grease it with cooking spray.
  2. 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
  3. 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
  4. Using a 2-tablespoon cookie scoop or your hands, form the mixture into meatballs and place them on the prepared baking sheet.
  5. 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).
  6. 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
  7. 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.
  8. Remove the meatballs from the oven. Dip or brush each meatball with the firecracker sauce and return them to the baking sheet.
  9. Bake the sauced meatballs for an additional 1 to 2 minutes to let the glaze set.
  10. 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

For the best texture, avoid overmixing the meatball ingredients. Wetting your hands makes shaping the meatballs much easier. The spice level can be easily controlled by your choice of hot sauce—use a milder one like Frank's Red Hot Buffalo Wing Sauce for less heat.