Firecracker Meatballs
User Reviews
5.0
3 reviews
Excellent
Firecracker Meatballs
Report
Whether you make them as a game day appetizer or easy weeknight dinner, these Firecracker Chicken Meatballs are guaranteed to be a hit! Tender, moist ground chicken meatballs are simmered in a sticky sauce loaded with sweet, spicy, and tangy flavors.
Share:
Ingredients
For the meatballs:
- 2 pounds ground chicken
- 1 cup Panko bread crumbs
- 1 large egg
- 3 tbsp soy sauce
- 1/2 cup onion finely chopped or grated
- 3 tbsp fresh cilantro minced
- 1 Jalapeno pepper finely chopped
- 4 garlic cloves pressed
- 1 tbsp ginger minced
- 1 tablespoon sesame oil
For the sauce:
- 2/3 cup light brown sugar
- 1/2 cup orange juice
- 2 tablespoon Sriracha
- 1/4 cup rice wine vinegar
- 1/2 teaspoon crushed red pepper
Garnish (optional)
- 1/4 cup green onions sliced
Instructions
- In a medium bowl, whisk together all ingredients for the Firecracker Sauce. Set aside.
- In a large bowl, combine all ingredients, except the sesame oil, for the meatballs. Use your hands to work the mixture together until everything is mixed and evenly distributed throughout. Roll the meat into 1.5 inch balls.
- Heat a large pan, heat the sesame oil over medium heat. Once hot, add the meatballs and cook 1-2 minutes per side to brown.
- Pour the firecracker sauce over the meatballs and bring to a simmer. Simmer the meatballs in the sauce for 8-12 minutes or until the meatballs are cooked through (165˚F internal temp.)
- Toss meatballs in the sauce, and garnish with sliced green onions and serve warm.
Notes
- Makes 24-26 meatballs
- Substitutions: Swap in ground turkey or pork if you’d like.
- Substitutions:
- Swap in ground turkey or pork if you’d like.
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.
- How to Freeze: Refrigerate leftovers for up to a month.
- How to Freeze: Refrigerate leftovers for up to a month.
- How to Reheat: Thaw the meatballs in the fridge overnight. Reheat in a skillet on the stovetop over medium heat or microwave until heated through.
- How to Reheat: Thaw the meatballs in the fridge overnight. Reheat in a skillet on the stovetop over medium heat or microwave until heated through.
- How to Scale: To scale the recipe, make the recipe in two batches to avoid crowding the pan.
- How to Scale: To scale the recipe, make the recipe in two batches to avoid crowding the pan.
Nutrition Information
Show Details
Serving
3meatballs
Calories
306kcal
(15%)
Carbohydrates
28g
(9%)
Protein
23g
(46%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
118mg
(39%)
Sodium
603mg
(25%)
Potassium
729mg
(21%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
164IU
(3%)
Vitamin C
14mg
(16%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 3meatballs | |
| Calories | 306kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 23g | 46% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 118mg | 39% |
| Sodium | 603mg | 25% |
| Potassium | 729mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
