BEST Firecracker Chicken Meatballs
These Firecracker Chicken Meatballs are a savory, sweet, and spicy delight. Juicy chicken meatballs are glazed in a vibrant, sticky firecracker sauce, making them ridiculously easy to make and guaranteed to be a crowd-pleaser.
Equipment
- Large bowl
- Measuring cups and spoons
- Baking Sheet
- Parchment paper
- Small saucepan
- Whisk
- cookie scoop (optional)
- Serving platter
Ingredients
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- ¼ cup finely chopped green onions
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes or more, to taste
- ¼ teaspoon black pepper
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1-2 tablespoons sriracha depending on your spice preference
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon grated ginger
- Sesame seeds for garnish
- Chopped green onions for garnish
- Red pepper flakes for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground chicken, panko breadcrumbs, green onions, egg, minced garlic, grated ginger, soy sauce, sesame oil, red pepper flakes, and black pepper.
- Gently mix until just combined. Do not overmix.
- Form the mixture into 1-inch meatballs. Wet hands with cold water to prevent sticking.
- Place meatballs on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until cooked through and lightly browned. Internal temperature should reach 165°F (74°C).
- While meatballs are baking, prepare the firecracker sauce. In a small saucepan, whisk together honey, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, and grated ginger.
- In a separate small bowl, whisk together cornstarch and water to create a slurry.
- Add the cornstarch slurry to the saucepan and whisk well to combine.
- Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens (about 2-3 minutes).
- Once the meatballs are cooked, transfer them to the saucepan with the firecracker sauce.
- Gently toss the meatballs in the sauce until they are evenly coated.
- Simmer for another 2-3 minutes, allowing the sauce to further thicken and cling to the meatballs.
- Remove from heat and garnish with sesame seeds, chopped green onions, and extra red pepper flakes, if desired.
- Serve immediately and enjoy!
Notes
For tender meatballs, avoid overmixing. Adjust sriracha to taste for desired spice level. Baking is healthier, but frying is an alternative. Serve over rice, noodles, as an appetizer, or in lettuce wraps. Store leftovers in the refrigerator for 3-4 days. Freeze for up to 2-3 months. For a sweeter flavor, substitute some of the sriracha with sweet chili sauce. Add extra garlic or ginger for enhanced flavor.