Description
Firecracker Meatballs are bold, spicy, and tangy bites of deliciousness that pack a punch! Made with juicy meatballs and coated in a sweet and spicy firecracker sauce, these meatballs are perfect for a snack, appetizer, or main course. The combination of heat, sweetness, and umami creates an irresistible flavor that will have everyone coming back for more.
Ingredients
- 1 lb ground beef (or ground turkey, for a lighter version)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- 1/4 cup sweet chili sauce
- 1/4 cup sriracha sauce (adjust to taste for heat)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, onion powder, oregano, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
- Form the Meatballs: Shape the mixture into small meatballs, about 1 to 1 1/2 inches in diameter. You should get about 20-24 meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through. Alternatively, bake at 375°F (190°C) for 15-20 minutes, or until fully cooked.
- Prepare the Sauce: In a small saucepan, combine sweet chili sauce, sriracha, soy sauce, honey, vinegar, garlic powder, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat and cook for 2-3 minutes until slightly thickened.
- Coat the Meatballs: Once the meatballs are cooked, add them to the saucepan with the firecracker sauce. Gently toss to coat, then simmer for 5 minutes to allow the sauce to stick.
- Serve and Garnish: Transfer meatballs to a platter, pour extra sauce over the top, and garnish with chopped green onions or sesame seeds. Serve immediately.
Notes
For a vegetarian version, use plant-based ground meat or make vegetarian meatballs using chickpeas or tofu.If you prefer a milder sauce, reduce the sriracha and chili flakes, or use a sweeter chili sauce.Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by microwaving or on the stovetop over low heat.
Nutrition
- Serving Size: 1 meatball
- Calories: 100
- Sugar: 6g
- Sodium: 460mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
