Firecracker Meatballs are a simple, flavorful dish that provides sweet heat with minimal effort. These juicy meatballs are topped with a creamy, spicy and sweet sauce, perfect for weeknight dinners or as an appetizer for the crowd.
- Why do it?: The sauce is whisked and done while the oven does the work, so you can have dinner on the table in less than 30 minutes.
- Recommended tools: You will need mixing bowls, a whisk, a baking sheet, aluminum or parchment paper, and a small spoon, if you have one.
- Service Suggestions: Serve over rice with broccoli or green beans, on a lettuce wrap or sandwich, or on an appetizer plate, and leftovers will easily become chopstick-ready bites for game day.
- Freeze: Freeze the baked meatballs (without the sauce) for future quick meals and top with fresh sauce when you are ready to serve.
Better ingredients
- Ground meat: Using lean meat prevents the pan from getting greasy. Ground chicken or ground turkey can be used, but cook to 165°F.
- Panko: Panko keeps the texture light, although regular breadcrumbs or crushed crackers work too. Use gluten-free panko if necessary.
- Mayonnaise: Kewpie mayonnaise adds a richer, slightly spicy flavor, but regular mayonnaise works in a pinch. Add a splash of lime juice or rice vinegar for more flavor.
- Sriracha: The spiciness varies by brand, so start with a little and taste as you go. You can also swap it out for chili garlic sauce or gochujang for a stronger chili flavor. Reduce the heat by omitting the red pepper flakes and reducing the sriracha.
- Honey: Honey sweetens and completes the spiciness. Or swap it out for brown sugar or maple syrup.
How to make firecracker meatballs
- Whisk all the sauce ingredients in a bowl and set aside. (full recipe below).
- In another bowl, mix the meatball ingredients until combined.
- Form balls. Place on a baking sheet and bake.
Serve over rice drizzled with sauce, with additional sauce on the side for dipping.
- For a thicker sauce: Make the sauce first and refrigerate. It thickens a little and the flavors mix.
- Control the heat: For a milder sauce, start with 2 teaspoons of sriracha and then add more to taste.
- For tender meatballs: Mix the meatballs gently and stop as soon as everything is combined. Overmixing can make the meatballs tough.
- For even cooking: Use a small cookie scoop so the meatballs bake evenly.
- Frozen Meatball Shortcut: Bake according to instructions and then drizzle with fresh sauce just before serving.
- For extra browning: Lightly spray the parchment and leave a little space between the meatballs.
- Service update: Drizzle over sauce and then offer a bowl of additional sauce on the side for dipping.
Storage and leftovers
Store Cook leftover meatballs in an airtight container in the refrigerator for up to 4 days and store sauce separately.
Freeze Bake meatballs on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Do not freeze the sauce, as it is best fresh.
to reheatThaw overnight in the refrigerator, then heat meatballs in short bursts in the microwave or in a 350°F oven until heated through, adding sauce after reheating.
Sweet and Spicy Favorites
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Preheat oven to 375°F. Line a baking sheet with aluminum foil or parchment.
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In a small bowl, whisk together the mayonnaise, sriracha, soy sauce, honey, ½ teaspoon garlic powder, red pepper flakes, and sesame oil toast until smooth. Refrigerate to serve.
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In a large bowl, combine ground beef, breadcrumbs, green onions, egg, 1 teaspoon of garlic powder, ginger and salt. Mix until combined, roll 24 meatballs and place on the prepared baking sheet.
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Bake 16 to 18 minutes or until meatballs are cooked through and reach 160°F in the center.
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Serve meatballs drizzled with sauce and garnish with green onions, sesame seeds, and additional red pepper flakes if desired.
Garnish with red pepper flakes, sliced ​​green onion and toasted sesame seeds.
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Store the sauce separately. Freeze meatballs for up to 3 months (without the sauce).
Calories: 357 | Carbohydrates: 9gram | Protein: 26gram | Fat: 24gram | Saturated fats: 7gram | Polyunsaturated fats: 7gram | Monounsaturated fats: 8gram | Trans fats: 1gram | Cholesterol: 121mg | Sodium: 720mg | Potassium: 448mg | Fiber: 1gram | Sugar: 2gram | Vitamin A: 209UI | Vitamin C: 4mg | Calcium: 42mg | Iron: 3mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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