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Easy Firecracker Chicken Meatballs

These firecracker chicken meatballs pack a sweet and spicy punch. They're easy to make, relatively healthy, and perfect as an appetizer or main course served over rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Asian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped green onions
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes or more, to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha or more, to taste
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 tablespoon sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • Large bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Spoon or cookie scoop
  • Medium saucepan
  • Whisk
  • Stirring spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, panko breadcrumbs, green onions, egg, garlic, soy sauce, ginger, red pepper flakes, and black pepper.
  3. Gently mix everything together until just combined. Be careful not to overmix.
  4. Using a spoon or a small cookie scoop, form the mixture into 1-inch meatballs. Place them on the prepared baking sheet.
  5. Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
  6. While the meatballs are baking, prepare the firecracker sauce. In a medium saucepan, whisk together the honey, soy sauce, rice vinegar, sriracha, sesame oil, cornstarch, water, garlic, and ginger.
  7. Bring the sauce to a simmer over medium heat, stirring constantly.
  8. Continue to simmer for 2-3 minutes, or until the sauce has thickened slightly. Keep stirring, you don't want it to burn!
  9. Remove the saucepan from the heat.
  10. Once the meatballs are cooked, add them to the saucepan with the firecracker sauce.
  11. Gently toss the meatballs in the sauce to coat them evenly.
  12. Serve immediately, garnished with sesame seeds and chopped green onions, if desired.

Notes

For tender meatballs, avoid overmixing. Adjust the sriracha and red pepper flakes to your spice preference. You can bake or pan-fry the meatballs. Meatballs and sauce can be made ahead and stored separately in the refrigerator for up to 2 days or freeze cooked meatballs for up to 2 months. For dry meatballs, add a tablespoon of milk or cream to the mixture. Serve over rice, noodles, or in lettuce wraps.