Description
Juicy, tender Firecracker Chicken Meatballs coated in a spicy-sweet glaze made with hot sauce, brown sugar, soy, and vinegar. Perfect as a party appetizer, meal prep option, or weeknight dinner over rice.
Ingredients
Scale
-
- For the Meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- For the Firecracker Sauce:
- 1/2 cup brown sugar
- 1/3 cup hot sauce (like Frank’s RedHot)
- 2 tbsp apple cider vinegar
- 1/4 cup water
- 2 tsp cornstarch + 1 tbsp water (slurry)
- 1 tbsp soy sauce
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, breadcrumbs, egg, green onions, garlic, salt, pepper, and onion powder until just combined.
- Form into 1-inch meatballs and arrange on the baking sheet.
- Bake for 18–20 minutes, flipping halfway, until cooked through (165°F internal temperature).
- Meanwhile, prepare the sauce: whisk brown sugar, hot sauce, vinegar, soy sauce, and water in a saucepan.
- Bring to a simmer, then stir in the cornstarch slurry and cook until thick and glossy, 3–5 minutes.
- Toss hot meatballs in the warm sauce until fully coated.
- Optional: return coated meatballs to the oven for 5 minutes for an extra sticky glaze.
Notes
- Use ground chicken with some fat—extra lean blends turn dry.
- Avoid overmixing the meat; it makes the meatballs dense.
- Chill the mixture if too sticky to roll.
- Swap breadcrumbs for almond flour for a low-carb version.
- Air fryer option: cook at 375°F for 10–12 minutes, flipping halfway.
- Adjust heat level by increasing or reducing hot sauce.