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Spicy Firecracker Chicken Meatballs, a delectable and spicy appetizer or main course, are showcased in this vibrant featured image.

Spicy Firecracker Chicken Meatballs

These Spicy Firecracker Chicken Meatballs are a flavor explosion of sweet, spicy, and savory goodness. Made with ground chicken, panko breadcrumbs, and a vibrant firecracker sauce, they are perfect as an appetizer or served over rice or noodles.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Appetizer, Main Course
Cuisine: Asian-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped green onions
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 large egg, lightly beaten
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes adjust to taste
  • 1/4 tsp black pepper
  • 1/4 tsp salt or to taste
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha adjust to taste
  • 1 tbsp ketchup
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1/2 tsp grated ginger
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • Sesame seeds optional garnish
  • Chopped green onions optional garnish
  • 1 tbsp cooking oil for pan-frying, optional

Equipment

  • Large bowl
  • measuring cups and spoons
  • cutting board
  • knife
  • Garlic Press
  • Grater
  • baking sheet
  • Parchment paper (optional)
  • large skillet
  • medium saucepan
  • whisk
  • spatula

Method
 

  1. Prepare the Meatballs: In a large bowl, combine ground chicken, panko breadcrumbs, green onions, garlic, ginger, egg, soy sauce, sesame oil, red pepper flakes, black pepper, and salt. Gently mix with your hands until just combined. Be careful not to overmix.
  2. Shape the Meatballs: Roll the mixture into 1-inch meatballs. You should get approximately 24 meatballs.
  3. Cook the Meatballs: Choose your preferred cooking method:
  4. Oven-Baked: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through and lightly browned.
  5. Pan-Fried: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for 8-10 minutes, turning frequently, until browned on all sides and cooked through.
  6. Prepare the Sauce: While the meatballs are cooking, prepare the sauce. In a medium saucepan, whisk together honey, soy sauce, rice vinegar, sriracha, ketchup, sesame oil, garlic, and ginger.
  7. Simmer the Sauce: Bring the sauce to a simmer over medium heat.
  8. Thicken the Sauce: Whisk in the cornstarch slurry (cornstarch mixed with cold water). Continue to simmer for 1-2 minutes, or until the sauce has thickened to your desired consistency.
  9. Combine Meatballs and Sauce: Add the cooked meatballs to the saucepan with the sauce. Toss to coat evenly.
  10. Serve: Serve immediately over rice, noodles, or as an appetizer. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For extra spicy meatballs, add more red pepper flakes or sriracha to both the meatball mixture and the sauce. Be careful not to overmix the meatball mixture, as this can result in tough meatballs. The meatballs can be stored in an airtight container in the refrigerator for up to 3 days. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days as well. Reheat the meatballs and sauce separately before combining and serving.