Firecracker Chicken Meatballs

4.55 from 33 votes

Firecracker Chicken Meatballs - a totally delicious and fun way to enjoy plain boring chicken meatballs. Bring them to life with this finger licking, smack-your-lips yummy firecracker sauce!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Lunch, Main Course

Cuisine: American

Servings:

Calories: 460kcal

Author: Joanna Cismaru

Ingredients

Chicken Meatballs

1 pound ground chicken
½ cup breadcrumbs I used panko
¼ cup parsley chopped
1 small onion grated or finely chopped
1 large egg
½ teaspoon salt or to taste
¼ teaspoon cayenne pepper
2 tablespoon vegetable oil for frying

Firecracker Sauce

3 cloves garlic minced
1 teaspoon ginger fresh, chopped
¼ cup olive oil
¼ cup soy sauce low sodium
2 tablespoon brown sugar packed
1 teaspoon red pepper flakes
1 tablespoon hot sauce such as Sriracha
1 teaspoon black pepper ground
1 tablespoon parsley chopped, for garnish

US Customary - Metric

Instructions

From meatballs: In a large bowl mix all the meatball ingredients together. Form into small balls the size of golf balls.
Make sauce: In a medium bowl whisk all the sauce ingredients together.
Cook meatballs and finish dish: In a large skillet over medium heat, heat the vegetable oil. Add the meatballs in a single layer and cook until seared all over, 3 to 4 minutes per side. Add sauce and bring to simmer. Simmer until sauce has thickened slightly and meatballs are cooked through, about 5 minutes.
Garnish with parsley and serve warm.

Notes

Recipe will yield about 16 meatballs.
Store these meatballs in an airtight container anywhere from 3 to 5 days.
These chicken meatballs are great for freezing either before or after they’ve been cooked. They’ll last up to 3 months in the freezer.
To freeze cooked meatballs simply place them in an airtight container and freeze for up to 3 months. However, freeze them without the sauce and just make the sauce when ready to serve them.
You can also flash freeze your meatballs first by placing them on a baking sheet in a single layer and freeze them for a couple hours or until completely frozen. Then simply store them in an airtight container and freeze for up to 3 months. This will ensure that the meatballs don’t stick together.

Nutrition