These Firecracker Chicken Meatballs are a delicious and exciting spin on a classic appetizer or weeknight meal, bursting with a harmonious blend of sweet, spicy, and savory flavors. Ground chicken meatballs, often seasoned with garlic, ginger, and panko breadcrumbs for a lighter texture, are either baked or pan-fried until tender and lightly browned.
The real star of this dish is the addictive “firecracker” sauce or glaze that coats each meatball. This irresistible sauce is typically made with a combination of sweet elements like brown sugar and honey, spicy notes from hot sauce (like Sriracha or Frank’s Red Hot), and tangy ingredients such as soy sauce, rice vinegar, or apple cider vinegar. The sauce simmers down to a sticky, caramelized glaze that clings to the meatballs, creating a delightful interplay of textures and tastes in every bite.
Ingredients
Meatballs
2 lbs ground chicken
2 large eggs
1 cup Panko or plain bread crumbs
4 tsp garlic, minced
Fine sea salt and ground black pepper to taste
Firecracker Sauce
1 cup Frank’s Red Hot
2 cup brown sugar
4 tbsp red wine vinegar
1/2 – 1 tsp crushed red pepper flakes
Method
Preheat oven to 425 degrees.
In a large bowl, combine the meatball ingredients and mix until just combined.
Form chicken mixture into golf ball sized balls.
Bake for 12-15 minutes until baked through, this will take 2 batches.
Transfer meatballs once cooked to a large bowl.
In a sauce pan, combine all sauce ingredients and bring to a soft boil, lower heat and simmer for 10 minutes.
Pour finished sauce over meatballs and remove with a slotted spoon OR place everything in a crock pot and set to low to keep warm for the evening.
Serve with ranch and blue cheese on the side if desired.
