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5.0 from 3 votes

Firecracker Meatballs

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. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 306 kcal
Course: Appetizer , Dinner
Cuisine: Asian

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

    Cup of Yum
  1. In a medium bowl, whisk together all ingredients for the Firecracker Sauce. Set aside.
  2. 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.
  3. 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.
  4. 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.)
  5. 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

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

% 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.