Firecracker Chicken Meatballs

$- 1 pound ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated carrot - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon soy sauce - 2 tablespoons sriracha (adjust to taste) - 1 tablespoon honey - 1 teaspoon sesame oil - Salt and pepper to taste - Sesame seeds - Sliced green onions Firecracker chicken meatballs are easy to make. You just need a few simple ingredients. First, ground chicken is the main part. It gives the meatballs a nice texture. Next, breadcrumbs help bind everything. Grated carrot adds a sweet touch and color. For flavor, garlic and ginger are key. They bring warmth and depth. Soy sauce adds saltiness, while sriracha gives heat. Honey balances the spice with sweetness. Sesame oil adds a nutty taste. Don’t forget salt and pepper to enhance all the flavors. Finally, garnishing your meatballs is fun! Sprinkle sesame seeds for crunch. Add sliced green onions for freshness. These toppings make your dish pop visually and tastefully. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. This helps the meatballs not stick. - In a large bowl, combine 1 pound of ground chicken, 1/4 cup of breadcrumbs, and 1/4 cup of grated carrot. - Add in 2 chopped green onions, 2 minced garlic cloves, and 1 tablespoon of grated ginger. - Mix in 1 tablespoon of soy sauce, 2 tablespoons of sriracha, 1 tablespoon of honey, and 1 lightly beaten egg. - Pour in 1 teaspoon of sesame oil and season with salt and pepper. Use your hands to mix until everything is combined well. - Scoop out tablespoon-sized portions of the mixture and roll them into balls. - Place the meatballs on your baking sheet, leaving about an inch between each one. - Bake in the preheated oven for 20-25 minutes. Check for doneness by ensuring they are cooked through and lightly browned. Mixing the meatball ingredients well is key. Get your hands in there! This ensures that every part of the meatball gets equal flavor. For spiciness, adjust the sriracha to your taste. If you want more heat, add a bit more. If you prefer mild, use less. Choose your breadcrumbs wisely. I recommend plain or panko breadcrumbs. They give the meatballs a nice bite. The egg acts as a binder. It keeps everything together and adds moisture. Make sure to lightly beat the egg before adding it to the mix. You can prep these meatballs in advance. Form them, then freeze them on a sheet pan. Once frozen, place them in a bag. They can last up to three months. When ready to cook, bake them straight from the freezer. Just add a few extra minutes to the baking time. This makes weeknight meals easy and quick! Pro Tips Keep it Moist: Adding grated carrot helps retain moisture in the meatballs, preventing them from drying out during baking. Adjust the Heat: Feel free to modify the amount of sriracha based on your spice tolerance. Start with less and add more if needed! Uniform Size: Use a cookie scoop for evenly sized meatballs. This ensures they cook evenly and look great on the plate. Make Ahead: You can prepare the meatballs in advance and refrigerate them. Bake them fresh when you're ready to serve! {{image_2}} You can switch up the ground chicken for ground turkey or pork. Both options keep the meatballs juicy and tasty. If you want to try a plant-based version, use a mix of lentils and mushrooms. This gives you a healthy meatball that is still full of flavor. While the original sauce is spicy and sweet, feel free to get creative. A sweet and sour sauce can add a tangy twist. If BBQ is your style, brush the meatballs with your favorite BBQ sauce. Teriyaki sauce also works well for a savory glaze. Each sauce brings its own flavor, making the dish exciting. When serving these meatballs, think about fun sides. Rice or quinoa pairs well and soaks up the sauce. You can also serve them on skewers for a fun party snack. Add fresh veggies or a salad to balance the meal. The bright colors make the plate pop! To store cooked meatballs, place them in an airtight container. Let them cool down first. You can keep them in the fridge for up to four days. When reheating, use the microwave or oven. If using the microwave, heat them in short bursts. Check often to avoid overcooking. In the oven, preheat to 350°F (175°C) and heat for about 10 minutes. This keeps them moist and tasty. You can freeze meatballs before or after cooking. If freezing before cooking, shape the meatballs and place them on a baking sheet. Freeze them for about two hours until firm. Then, transfer them to a freezer bag. For cooked meatballs, store them in a freezer-safe container. They will stay fresh for up to three months. When you are ready to use them, thaw in the fridge overnight. You can also use the microwave for quick thawing. In the fridge, cooked Firecracker Chicken Meatballs last for four days. In the freezer, they stay good for about three months. Always check for any off smells or changes in texture before eating. Proper storage keeps them safe and delicious! Yes, you can make these meatballs ahead. Mix the ingredients and form the meatballs. Then, place them on a baking sheet and cover with plastic wrap. You can store them in the fridge for up to one day. If you want to keep them longer, freeze them. Use a freezer bag or container to store them. When ready to cook, bake from frozen, adding a few extra minutes. No sriracha? No problem! You can use other sauces. Try chili garlic sauce or hot sauce as a substitute. For a milder kick, use BBQ sauce mixed with a bit of hot sauce. You can also make a sweet sauce by mixing honey with soy sauce. Adjust to your taste for heat and flavor! To make these meatballs gluten-free, you need to swap some ingredients. Use gluten-free breadcrumbs instead of regular ones. For soy sauce, choose a gluten-free version. Check labels to ensure all ingredients are safe. This way, you can enjoy delicious Firecracker Chicken Meatballs without worry! In this blog post, we explored how to make tasty Firecracker Chicken Meatballs. We covered key ingredients, like ground chicken and breadcrumbs, and added flavors like garlic and ginger. You learned step-by-step instructions for preparation and baking. We shared tips for taste and texture, along with variations and storage advice. Now you can enjoy these meatballs any time. They are easy to make and fun to customize. Find your favorite flavors, and make the recipe your own. Happy cooking!$

Firecracker Chicken Meatballs

Spicy and flavorful chicken meatballs with a sweet and tangy sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 45

Course Appetizer

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

1 pound ground chicken
0.25 cup breadcrumbs
0.25 cup grated carrot
2 pieces green onions, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
2 tablespoons sriracha
1 tablespoon honey
1 piece egg, lightly beaten
1 teaspoon sesame oil
to taste salt and pepper
for garnish sesame seeds and sliced green onions

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, breadcrumbs, grated carrot, green onions, garlic, ginger, soy sauce, sriracha, honey, egg, sesame oil, salt, and pepper. Use your hands to mix until well incorporated.
Scoop out tablespoon-sized portions of the mixture and roll them into balls. Place them on the prepared baking sheet, spacing them about an inch apart.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and lightly browned.
While the meatballs are baking, in a small saucepan over medium heat, combine 1/4 cup sriracha, 1 tablespoon honey, and 1 tablespoon soy sauce. Cook for 2-3 minutes until warmed and slightly thickened.
Remove the meatballs from the oven and brush them with the prepared sauce, ensuring they’re well coated.
Transfer the meatballs to a serving platter and sprinkle with sesame seeds and sliced green onions for garnish.

Notes

Adjust sriracha to taste for desired spiciness.

Keyword appetizer, chicken, meatballs, spicy