Firecracker Chicken Meatballs
What makes these easy firecracker meatballs so irresistible is the combination of bold flavors and simple preparation.
Equipment
- Mixing Bowl
- Baking Sheet
- Skillet or Nonstick Pan
- Measuring cups and spoons
- Whisk or fork
- Spatula or tongs
Ingredients
For the Meatballs
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp chopped green onions optional, for extra flavor
For the Firecracker Sauce
- ½ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp sriracha adjust for heat preference
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated ginger
Instructions
Step 1: Prepare the Meatball Mixture
- Place the ground chicken in a large mixing bowl.
- Add the panko breadcrumbs, grated Parmesan cheese, minced garlic, smoked paprika, salt, and black pepper.
- Crack the egg into the bowl.
- Add the chopped green onions if using.
- Use your hands or a spoon to gently mix everything together until evenly combined.
- Pro Tip: Don’t overmix; overworking the meat can make the meatballs dense.
Step 2: Shape the Meatballs
- Scoop about 2 tablespoons of the mixture.
- Roll it gently between your palms to form a round meatball.
- Place each meatball on a clean plate or tray.
- Repeat until all the mixture is shaped into meatballs.
- Pro Tip: If the mixture sticks to your hands, lightly wet them with water.
Step 3: Chill the Meatballs (Optional but Recommended)
- Cover the tray with plastic wrap.
- Place it in the refrigerator for 15–20 minutes.
- Purpose: Chilling helps the meatballs hold their shape during cooking.
- Note: Do not preheat the oven yet; this is a pause step.
Step 4: Cook the Meatballs
- Option A: Baking
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place the meatballs evenly spaced on the sheet.
- Bake for 15–18 minutes or until the internal temperature reaches 165°F (74°C).
- Pro Tip: Flip the meatballs halfway through baking for an even golden color.
Option B: Pan-Searing
- Heat 1–2 tablespoons of oil in a nonstick skillet over medium heat.
- Add the meatballs, leaving space between them.
- Cook for 5–6 minutes on each side until golden brown and cooked through.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Step 5: Prepare the Firecracker Sauce
- In a small bowl, combine sweet chili sauce, soy sauce, sriracha, honey, rice vinegar, sesame oil, and grated ginger.
- Whisk until smooth and fully combined.
- Pro Tip: Taste the sauce and adjust the sriracha if you want it spicier.
Step 6: Coat the Meatballs
- Place the cooked meatballs in a large mixing bowl.
- Pour the firecracker sauce over the meatballs.
- Gently toss until each meatball is fully coated with the sauce.
- Optional: Reserve a small amount of sauce for drizzling when serving.
Step 7: Serve and Enjoy
- Transfer the coated meatballs to a serving dish.
- Garnish with extra chopped green onions or sesame seeds if desired.
- Serve immediately while warm.
- Pro Tip: These spicy chicken meatballs are great as appetizers, over rice, or even in lettuce wraps.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 320–360 kcal
- Protein: 26–30 g
- Carbohydrates: 18–22 g
- Fat: 14–16 g
- Fiber: 1–2 g
- Sugar: 7–9 g
- Sodium: Moderate
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.