Description
These firecracker meatballs are bursting with bold flavors and pack just the right amount of spice. Juicy ground meat is seasoned, baked to perfection, and coated in a sweet, spicy, and tangy firecracker sauce. Perfect for dinner, meal prep, or as an appetizer at your next gathering!
Ingredients
Units
Scale
For the Meatballs:
- 1 lb ground beef (or ground turkey/chicken)
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons green onions, chopped (for garnish)
For the Firecracker Sauce:
- 1/4 cup buffalo sauce (or your favorite hot sauce)
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Prepare the Meatballs:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine ground meat, breadcrumbs, egg, minced garlic, Parmesan (if using), red pepper flakes, salt, and black pepper. Mix until well combined. - Shape and Bake:
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them evenly. Bake for 15-18 minutes, or until golden and cooked through. - Make the Firecracker Sauce:
While the meatballs are baking, prepare the sauce. In a small saucepan over medium heat, whisk together buffalo sauce, brown sugar, soy sauce, apple cider vinegar, garlic powder, and onion powder. Simmer for 3-5 minutes, stirring occasionally, until slightly thickened. - Coat the Meatballs:
Once the meatballs are done, transfer them to a large bowl. Pour the firecracker sauce over the meatballs and gently toss to coat. - Serve and Garnish:
Transfer the coated meatballs to a serving dish. Garnish with chopped green onions. Serve warm as an appetizer or over rice for a main dish.
Notes
- For a milder version, reduce the buffalo sauce or use a milder hot sauce.
- These meatballs can be made ahead and reheated before serving.