Last updated on March 5th, 2021 at 09:10 am
Spicy Chicken Meatballs aka Firecracker meatballs recipe with step-by-step instructions. These spicy and sweet twice-baked chicken meatballs are super easy to make and tastes delicious as an appetizer or in a meal!
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There’s something about ground meat that makes its many people’s favorite. I for one love meatballs, I can never point to one reason, but I just love them. Meatballs from all the cuisines are my favorites so it is safe to assume that you’ll be seeing more and more meatball recipes here on my blog.
If you’re interested in other ground chicken recipes check out this Chicken Seekh Kebab recipe or this extremely easy Chicken and Cheese Fritters.
Spicy Chicken Meatballs aka Firecracker Meatballs:
I have been in love with these firecracker meatballs for over a year now. After a few changes to the recipe, I thought I have arrived at the perfect recipe with the right balance of sweetness and spiciness; one that which is worthy to be called firecracker chicken meatballs of course lol.
I like meatballs in general, always have. These days I’m mostly running around and cooking; sometimes it feels like I am cooking all the time. I like to keep something stored in the deep freezer for a sudden unplanned lunch. Comes in real handy when I’m super tired to cook.
See Also:
These spicy chicken meatballs are one of those things I like to make ahead and keep it in the freezer. Once the meatballs are made, all you have to do is thaw them overnight. make the sauce and it is ready for appetizers or a meal.
What goes into this:
You just have to make the chicken meatballs and bake them. Then make the sauce, top it on the meatballs and bake them again. It is very easy and it needs only a few ingredients that mostly available in your pantry.
The meatballs are also full of flavor which makes it not completely dependant on the firecracker sauce. Simple spices like paprika, pepper powder, onion powder, and ginger garlic powder go into the meatballs. The paprika and pepper powder gives the meatballs some heat. The onion powder and ginger garlic powder adds amazing flavor to it. If you don’t have ginger garlic powder you can use garlic powder in place.
Next comes the binding agents like eggs and breadcrumbs. One medium egg is enough for these meatballs. I use fresh bread slices to make breadcrumbs, I feel it keep the meatballs soft. You can use readymade breadcrumbs but make sure not to use toasted ones.
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Finally, the cheese and green onions go in. Green onions add some freshness and herbiness to the meatballs. I like the flavor of it in these spicy chicken meatballs. The same goes for cheese as well, they add a twist to these firecracker meatballs. I like to use mild cheddar but you can use mozzarella or parmesan here.
Sriracha sauce is the star here. Of course, you can use any hot sauce you like. It’ll add spiciness to the sauce. When it comes to sweetness, brown sugar is the bomb. It is perfect for that sticky sweet texture.
What to serve with spicy chicken meatballs:
Since these firecracker meatballs are a spicy deal, pair it up with mildly spicy dishes like:
- Baked Beans
- Alfredo pasta
- Pan-fried gnocchi
- Mac and Cheese
- Plain cooked white rice
- Cooked millets (for a healthier choice)
Nutrition in these firecracker meatballs:
These spicy chicken meatballs have about 52 calories, 2.6g carbs, 3.9g of protein, and 2.8g of fat in one single meatball. If you lessen the sugar, even more, you can cut down the carbs from sweet even more. Stopping with 5 meatballs if up to you, lol.
Storing instructions:
These firecracker meatballs / spicy meatballs are best when served immediately or on the same day. You can store cooked meatballs with the sauce in the refrigerator for a few hours and heat it up in the microwave.
See also:
But I make and store the uncooked meatballs in the freezer. Store them in an airtight container and it will stay good for up to a month. Thaw it overnight and bake. Whenever you want to make these spicy chicken meatballs all you have to do is make the sauce and bake them.
Variations substitutions:
Instead of chicken, you can make these firecracker meatballs with turkey meat or mutton or pork.
For low carb or keto versions, you can skip the sugar altogether or use stevia to sweeten it. Also instead of breadcrumbs, you can use coconut flour.
How to make these meatballs:
Let’s move on to making these delicious spicy chicken meatballs/firecracker meatballs. Here are the ingredients that you’ll need to make these meatballs:
Chicken Meatballs:
- 500 g Ground Chicken Thighs or Chicken Breast
- 2 tsp Ginger Garlic Powder , or garlic powder
- 1 tsp Onion Powder
- Black Pepper Powder – 1 tsp
- Paprika Powder – 1 tsp
- Salt – 1 tsp
- 1 medium Egg , beaten
- 3/4 cup Breadcrumbs
- 1/2 cup Cheddar cheese , mild
- 2 tbsp Green Onions , chopped
Sauce:
- 1/4 cup Sriracha Sauce
- 1/8 cup Brown Sugar
- 1/4 tsp Salt
- 1 tbsp Chilli Flakes
Making the chicken meatballs:
- Mix together the ground chicken, onion powder, ginger garlic powder, black pepper powder, paprika powder and salt.
- Then add the beaten egg and mix it thoroughly. Followed by that, add the breadcrumbs and mix it through.
- Next add the cheddar cheese and the green onions and mix it one last time.
- Divide and form 25-30 meatballs out of it. Place them in an airtight container and chill it for an hour minimum.
- Preheat the oven at 200 c / 400 F for 20 minutes. Arrange the meatballs on a baking tray brushed with oil. Brush the meatballs with some oil as well. Bake them for 20 minutes.
Making the sauce:
- While the chicken meatballs are baking, let’s make the sauce. Place a cast-iron skillet on heat and add the sriracha sauce, brown sugar, and salt. Mix it and simmer it until it begins to thicken.
- Add the chili flakes and simmer for a few more minutes. Remove the pan from heat and leave the sauce in the pan to keep it warm.
- Once the oven timer goes off, remove the baking tray from the oven and generously brush the prepared sauce on all of the meatballs; both over and on the sides.
- Place the tray back inside the oven and bake for 5-10 minutes. Remove from the oven and brush the meatballs once more with the remaining sauce if you prefer or
- Finally, serve it hot with the sauce on the side!
Notes…:
- Chicken: You can use only chicken thighs or only breast or a mix of chicken meat.
- Meat: You can follow the same steps and make this with lamb or pork.
- Ginger garlic powder: This powder adds a nice flavor to the meatballs. If you don’t have it, you can use just garlic powder in its place. Or if you have some ginger garlic paste, you can 2 tsp of that instead.
- Breadcrumbs: You may need up to 1 cup of breadcrumbs. This depends on the type of meat you’re using and the type of breadcrumbs. But try not to add any more than that.
- Cheese: I like to use mild cheddar cheese for these meatballs. Adds a great flavor and love them melting out of the meatballs as they bake. You can skip or substitute this with sharp cheddar or mozzarella or parmesan cheese.
- Mixing: You can either use a spatula (which is not very easy) or use your hands (which may burn your skin and is a bit messy) to mix the ingredients with the chicken meat. The easiest way to get it thoroughly mixed is to use a stand mixer.
…continued:
- Sriracha Sauce: If you want it spicier, use 1/2 of sriracha. If you want it really REALLY hot, you can up the sriracha sauce to 3/4 cup or more (unfamiliar zone for me, lol).
- Sweetness: If you want the sweetness to stand out more than the hotness, you can use 1/4 cup of brown sugar. I find it way too sweet when I use that but I still do use that much sometimes like when I am entertaining.
- Storing: If you wish to store it for later, mix the meatballs with the spices and when you put it in the refrigerator for chilling, you can store it in the freezer instead; stays good for up to a month. Thaw overnight in the refrigerator the day before you want to cook it.
- Sauce: The sauce tends to thicken up as it cools down so stop simmering when it begins to thicken.
- Dipping: This recipe will give you sauce enough to brush over the meatballs about two teaspoons of sauce. Mix some sriracha with it to serve. If you want more of it for dipping double the sauce ingredients.
More appetizers you might like:
Chicken Dumplings recipe (restaurant-style)
VEGAN Banana Blossom fritters recipe
Spicy Chicken Meatballs | Firecracker Meatballs
Ingredients
For the Chicken Meatballs:
- 1 lb Chicken Thighs or Chicken Breast , ground
- 2 tsp Ginger Garlic Powder , or garlic powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper Powder
- 1 tsp Paprika Powder
- 1 tsp Salt
- 1 medium Egg , beaten
- 3/4 cup Breadcrumbs
- 1/2 cup Cheddar cheese , mild
- 2 tbsp Green Onions , chopped
For the Spicy sauce:
- 1/4 cup Sriracha Sauce
- 1/8 cup Brown Sugar
- 1/4 tsp Salt
- 1 tbsp Chilli Flakes
Instructions
- Mix together the ground chicken, onion powder, ginger garlic powder, black pepper powder, paprika powder and salt.
- Then add the beaten egg and mix it thoroughly. Followed by that, add the breadcrumbs and mix it through.
- Next add the cheddar cheese and the green onions and mix it one last time.
- Divide and form 25-30 meatballs out of it. Place them in an airtight container and chill it for an hour minimum.
- Preheat the oven at 200 c / 400 F for 20 minutes. Arrange the meatballs on a baking tray brushed with oil. Brush the meatballs with some oil as well. Bake them for 20 minutes.
- While the chicken meatballs are baking, lets make the sauce. Place a cast iron skillet on heat and add the sriracha sauce, brown sugar and salt. Mix it and simmer it until it begins to thicken.
- Add the chilli flakes and simmer for a few more minutes. Remove the pan from heat and leave the sauce in the pan to keep it warm.
- Once the oven timer goes off, remove the baking tray from the oven and generously brush the prepared sauce on all of the meatballs; both over and on the sides.
- Place the tray back inside the oven and bake for 5-10 minutes. Remove from the oven and brush the meatballs once more with the remaining sauce if you prefer or serve it hot with the sauce on the side!
Notes
- This recipe makes 25 – 30 meatballs; the nutrition details are calculated for 25 meatballs.
- Chicken: You can use only chicken thighs or only breast or a mix of chicken meat.
- Meat: You can follow the same steps and make this with lamb or pork.
- Ginger garlic powder: This powder adds a nice flavor to the meatballs. If you don’t have it, you can use just garlic powder in its place. Or if you have some ginger garlic paste, you can 2 tsp of that instead.
- Breadcrumbs: You may need up to 1 cup of breadcrumbs. This depends on the type of meat you’re using and the type of breadcrumbs. But try not to add any more than that.
- Cheese: I like to use mild cheddar cheese for these meatballs. Adds a great flavor and love them melting out of the meatballs as they bake. You can skip or substitute this with sharp cheddar or mozzarella or parmesan cheese.
- Mixing: You can either use a spatula (which is not very easy) or use your hands (which may burn your skin and is a bit messy) to mix the ingredients with the chicken meat. The easiest way to get it thoroughly mixed is to use a stand mixer.
- Sriracha Sauce: If you want it spicier, use 1/2 of sriracha. If you want it really REALLY hot, you can up the sriracha sauce to 3/4 cup or more (unfamiliar zone for me, lol).
- Sweetness: If you want the sweetness to stand out more than the hotness, you can use 1/4 cup of brown sugar. I find it way too sweet when I use that but I still do use that much sometimes like when I am entertaining.
- Storing: If you wish to store it for later, mix the meatballs with the spices and when you put it in the refrigerator for chilling, you can store it in the freezer instead; stays good for up to a month. Thaw overnight in the refrigerator the day before you want to cook it.
- Sauce: The sauce tends to thicken up as it cools down so stop simmering when it begins to thicken. This recipe will give you sauce enough to brush over the meatballs about two teaspoons of sauce. Mix some sriracha with it to serve. If you want more of it for dipping double the sauce ingredients.
I made with ground turke.y. You need to spray the baking sheet. I like spicy but I had to use way more brown sugar than recommended and it was still super spicy but good.
Thank you for letting me know! 🙂 So glad you liked it.