Why You’ll Love These
My husband couldn’t get enough of these spicy chicken meatballs that pack a big punch of flavor. Such an easy ground chicken recipe to whip up anytime. A crowd-pleasing appetizer perfect for game days, New Year’s, Christmas, or any party! Or serve them for lunch or dinner over a bed of cilantro lime rice or steamed rice with a side of green vegetables. We also love making these chicken parmesan meatballs and sausage pretzel bites. Tasty, easy appetizers!
Key Ingredients
Chicken Meatballs – Ground chicken, eggs, breadcrumbs, minced garlic, cayenne, onion powder, paprika, salt, and pepper.Firecracker Sauce – Hot sauce, apple cider vinegar, dark brown sugar, Worcestershire, red pepper flakes, and salt.
How to Make Firecracker Chicken Meatballs
Preheat the oven to 475ºF. Line a large baking sheet with parchment paper, and set aside. In a saucepan over medium-high heat, combine the hot sauce, brown sugar, apple cider vinegar, Worcestershire, red pepper flakes, and salt. Bring to a boil, reduce the heat and simmer for about 8-10 minutes. The sauce will thicken upon cooling. In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, cayenne pepper, paprika, and onion powder. Mix until combined. DO NOT OVERMIX. It will result in tough and dry meatballs. Shape the meat mixture into a ball, about one tablespoon of meat per ball, about golf ball sized. (I used a cookie dough scoop) Place shaped meatballs on the prepared baking sheet and bake for 11-13 minutes or until the meatballs are cooked through. Remove the baking pan from the oven, and brush each meatball with the sauce. Bake an additional 2 minutes. Remove from the oven and brush them again with the remaining sauce. Serve and bask in the praise from your guests!
Tips
Be sure not to over-mix the meat mixture. Overmixing makes the meatballs tough and dense.To ensure the meatballs are cooked, use an instant-read thermometer. The internal temperature should read 160 degrees F. As they rest and cool, they will reach 165 degrees F.Instead of brushing each meatball, you can add the meatballs to the sauce and toss them in the sauce to coat them evenly. Place them back on the baking pan and bake for another 2 minutes.
Variations
You can use lean ground pork or beef. Although, ground chicken or ground turkey gives the best flavor. It can be all-white meat or a mixture of white and dark meat for a little more moisture.You can make the meatballs any size you like. You might need to adjust the cooking time.Use them for a meatball sub topped with some melted mozzarella or provolone.Serve them for lunch or dinner with a side salad!Serve in a lettuce wrap with a drizzle of blue cheese dressing or ranch dressing.
