Fire Cracker Chicken Meatballs
Course: MainCuisine: JapaneseDifficulty: EasyServings
18-22
servingsPrep time
5
minutesCooking time
25
minutesTotal time
30
minutesIngredients
- For Meatballs:
1 ¾ – 2 pounds ground chicken (or turkey)
2 large eggs
1 cup panko breadcrumbs
4 teaspoons minced garlic
½ teaspoon paprika
1 teaspoon onion powder
1 ½ teaspoon salt
1 teaspoon pepper
- For Firecracker Sauce:
½ cup hot sauce
1 cup light brown sugar
2 tablespoons apple cider vinegar
¼ teaspoon salt
¼-½ teaspoon red pepper flakes (or more)
Directions
- Place 2 racks near center of oven and preheat oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
- Combine all ingredients for firecracker sauce in a saucepan. Cook over medium-high heat, bring to a boil, reduce heat to simmer, and cook for 8-10 minutes.
- Remove from heat and allow sauce to cool. Set aside.
- Combine ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder in a large bowl. Mix well with hands.
- Shape meat mixture into ball, about 3 tablespoons of meat per ball. Place onto prepared baking sheet. Bake for 11-13 minutes or until meatballs are completely cooked.
- Dip meatball, one at a time, in sauce with 2 spoons. Alternately, brush each meatball with sauce. Place back on baking sheet and bake for 1-2 minutes more.
- Drizzle or brush with additional sauce as desired. Serve immediately!
Notes
- Panko is a Japanese style of breadcrumbs.
- A combination of ground chicken and turkey can be used to make these meatballs.
- If you would like to serve your meatballs with sauce, I would double the ingredients for the sauce portion as this recipe makes just enough for basting.
- The meatball mixture can be prepared the night before and baked the day of, if desired.
