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These firecracker chicken meatballs are saucy, a little sweet, and a little spicy. They’re perfect for a simple weeknight dinner or even an easy appetizer for your next game day party.
My favorite way to serve these flavor-packed chicken meatballs is served over white rice with a side of veggies.
If your family loves meatballs as much as mine then you have to check out my other meatball recipes like Lightened Up Marry Me Chicken Meatballs or Easy Air Fryer Turkey Meatballs (<15 minutes!) next.
Why You’ll Love These Meatballs
We’re big meatball fans in my house and these in particular are SO good and packed with flavor. Here’s why you’ll love them too!
- Quick and easy. You can have these ready to go for dinner in about 20 minutes. You can make them even easier by using a cookie scoop instead of rolling them.
- Lean protein. These are made with lean chicken for a high protein dish that’s leaner than regular meatballs.
- Meal prep friendly. You can make this meal ahead for the week or freeze it for a super fast dinner in the future. They reheat amazing.
- Customize the heat. Make them as spicy or mild as you like, depending on your preferences.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Ground chicken: Lean ground chicken is the protein base, but any ground meat will work like ground beef or ground turkey.
- Panko breadcrumbs: I prefer Panko, but regular breadcrumbs work too.
- Egg: To help hold the meatballs together.
- Olive oil: A little oil helps keep the meatballs moist and tender.
- Fresh garlic and ginger: The aromatics to make the meatballs so flavorful.
- Soy sauce: Low sodium soy sauce works in place of salt in the meatballs and as a base for the sauce.
- Seasonings: Onion powder and black pepper add an extra boost of flavor.
- Sriracha: Add as much as you like or swap it out for your favorite hot sauce. Buffalo sauce of Frank’s are good choices too.
- Rice vinegar: The tangy flavor of rice vinegar balances out the salty flavor of the soy sauce. Apple cider vinegar would work too.
- Brown sugar: For a little sweetness and to help thicken the sauce.
Variation Ideas
- Mix up the meat. Ground turkey, beef or pork all work great.
- Garnish. Fresh herbs like cilantro or scallions, lime wedges, sesame seeds, red pepper flakes or chili oil crunch make great toppings.
- Creamy sauce. For a creamy sauce, stir in 1/4 cup coconut milk.
- Meatball subs. Serve meatballs and sauce over toasted sub rolls with shredded cabbage and quick pickled cucumbers, shredded carrots, sliced red onion and an extra drizzle of sriracha.
- Lettuce wraps. Serve meatballs in Boston bib lettuce or romaine leaves with shredded carrots, cabbage and green onion.
How To Make Firecracker Chicken Meatballs
- Prepare meatballs. Add all meatball ingredients to a large bowl and mix well until combined.
- Bake. Line a sheet pan with parchment paper and drop rounded tablespoon sized balls of mixture onto the baking sheet. Bake for about 15 minutes at 400 degrees.
- Prepare sauce. Add all sauce ingredients to a small bowl and whisk until combined.
- Cook sauce. Add sauce to a small saucepan. Bring to a simmer, turn heat down to low and simmer for 10-15 minutes until reduced and slightly thickened.
- Add meatballs. Remove baked meatballs and add to the saucepan. Coat thoroughly with sauce.
- Serve. Serve over rice with your veggie of choice. Top with green onions, sesame seeds and additional sriracha if desired.
How To Store
- Fridge: Store leftover meatballs and sauce together in an airtight container in the fridge for up to 4 days.
- Freezer: Cooked meatballs can be frozen for up to 1 month. Thaw in the refrigerator and assemble your sauce right before serving.
Jamie’s tips
Recipe Tips
- Use a cookie scoop. My biggest tip for meatballs? Use a 2 tbsp cookie scoop! You can scoop them right onto the sheet pan, or scoop into your hand before rolling a more uniform ball.
- Watch the sauce. Keep an eye on the sauce and stir occasionally to keep from burning and to check the consistency.
- Adjust the heat. If you’re sensitive to spice, start smaller with one tablespoon of sriracha and add more to taste.
More Easy Ground Chicken Recipes
If you’ve made and loved these Firecracker Chicken Meatballs or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Firecracker Chicken Meatballs
Easy, tender chicken meatballs flavored with fresh garlic and ginger in a sweet and spicy firecracker sauce.
Ingredients
Meatball Ingredients
- 1 lb ground chicken, turkey or beef
- 1 egg, whisked
- 1 tbsp olive oil
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, finely minced or microplaned
- 1 tsp low sodium soy sauce
- 1/2 tsp fresh ginger, finely minced or microplaned
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Firecracker Sauce Ingredients
- 4 cloves garlic, finely minced or microplaned
- 1 tsp ginger, finely minced or microplaned
- 1/3 cup low sodium soy sauce
- 2 tbsp sriracha
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
Optional Toppings
- fresh lime wedges
- fresh cilantro or scallions
- chili oil crunch or sesame seeds
- rice and veggies for serving
Instructions
- Preheat oven to 400 degrees and line a sheet pan with parchment paper.
- Add all meatball ingredients to a large bowl and mix well until combined.
- Drop rounded tablespoon sized balls of mixture onto the prepared baking sheet. Roll lightly in your hands to shape. This should make 20 meatballs.
- Bake for 15 minutes or until meatballs reach an internal temperature of 165 degrees F.
- Add all sauce ingredients to a small bowl and whisk until combined.
- Add to a small saucepan and add sauce. Bring to a simmer, turn heat down to low and simmer for 10-15 minutes until reduced and slightly thickened.
Notes
- A 2 tbsp cookie scoop lightly filled works well for portioning meatballs.
- Cooked meatballs may be frozen for up to 1 month. Thaw in the refrigerator. When you are ready assemble the sauce and add thawed meatballs letting them reheat as your sauce thickens (about 15 minutes).
Nutrition
Serving: 5meatballs | Calories: 285kcal | Carbohydrates: 15g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1123mg | Potassium: 744mg | Fiber: 1g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
Easy to make and it turned out great!
My husband and I made these for our family last night and they were a total hit! Healthy, delicious, and everyone loved them. Will make them again! Thank you!
Awesome! Thanks so much for leaving a review!
Oh my This will be on a repeat Very very very Easy to follow It tastes so of the world