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4.6 from 30 votes

Firecracker Chicken Meatballs

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 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Lunch, Main Course
Cuisine: American
Servings: 4
Calories: 460kcal


Chicken Meatballs

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs I used panko
  • 1/4 cup parsley chopped
  • 1 small onion grated or finely chopped
  • 1 large egg
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoon vegetable oil for frying

Firecracker Sauce

  • 3 cloves garlic minced
  • 1 teaspoon ginger fresh, chopped
  • 1/4 cup olive oil
  • 1/4 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


  • 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.


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.


Serving: 4meatballs | Calories: 460kcal | Carbohydrates: 20g | Protein: 24g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 150mg | Sodium: 1108mg | Potassium: 731mg | Fiber: 1g | Sugar: 7g | Vitamin A: 665IU | Vitamin C: 10.6mg | Calcium: 60mg | Iron: 2.6mg