Firecracker Chicken Meatballs
Easy, tender chicken meatballs flavored with fresh garlic and ginger in a sweet and spicy firecracker sauce.
Servings: 4
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
