Spicy Firecracker Meatballs: Juicy & Flavorful Dinner (Print Version)

Spicy Firecracker Meatballs burst with flavor! Juicy ground meat in a tangy-sweet sauce. Perfect for a fun, easy weeknight dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American (Asian-Inspired)
Dietary: Contains Meat, Gluten (can be made GF), Soy

# Ingredients:

→ For the Juicy Meatballs

01 - 1 lb ground meat (pork, beef, or a mix)
02 - 1/2 cup panko breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1 tsp fresh ginger, grated
06 - 1 tbsp low-sodium soy sauce

→ For the Firecracker Sauce

07 - 1/4 cup Sriracha (adjust to taste)
08 - 1/2 cup sweet chili sauce
09 - 2 tbsp rice vinegar
10 - 2 tbsp brown sugar
11 - 2 tbsp water (or chicken broth)
12 - 1 tsp sesame oil

→ For Serving & Garnish

13 - 2 green onions, sliced
14 - 1 tbsp sesame seeds

# Instructions:

01 - Alright, first things first, grab a big mixing bowl. Toss in your ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, and that low-sodium soy sauce. Now, this is the fun part, or the messy part, depending on how you look at it: get your hands in there! Mix it all up until everything is just combined. Overmixing? That’s a no-go; it makes for tough meatballs, and we want tender. I once got so carried away, my meatballs turned out like rubber, oops!
02 - Time to form our firecracker meatballs! I usually go for about 1.5-inch balls, roughly the size of a golf ball. You want them pretty uniform so they cook evenly. Don't press too hard, just gently roll them between your palms. Place them on a baking sheet lined with parchment paper – seriously, parchment paper is your best friend here for easy cleanup. I’ve skipped it before, and let’s just say scrubbing a pan of stuck-on meatball bits is not my idea of a good time.
03 - Pop those beauties into a preheated oven at 400°F (200°C) for about 15-20 minutes. You're looking for them to be nicely browned and cooked through. This baking step is key because it gives them a great texture and helps render out some of the fat before they hit the sauce. Plus, it frees up your stovetop! The kitchen starts smelling incredible right about now, making my stomach rumble every single time.
04 - While your firecracker meatballs are baking, let’s get that glorious sauce going. In a medium saucepan, whisk together the Sriracha, sweet chili sauce, rice vinegar, brown sugar, and a splash of water. Give it a good whisk until the sugar dissolves. I always taste it here, adjusting the Sriracha if I'm feeling extra spicy, or a tiny bit more brown sugar if I want it sweeter. This is where the magic happens, honestly!
05 - Bring your sauce mixture to a gentle simmer over medium heat, stirring occasionally. You want it to thicken up just a bit, enough to coat the back of a spoon. If it feels too thin, you can make a quick cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and whisk it in. Let it simmer for another minute until it thickens. This step ensures our firecracker meatballs get that beautiful, glossy glaze. Don't walk away, though, or it might get too thick!
06 - Once your meatballs are baked, carefully transfer them into the saucepan with the simmering sauce. Gently toss them, making sure every single firecracker meatball is coated in that sticky, irresistible glaze. Let them simmer in the sauce for a couple of minutes, allowing them to soak up all that flavor. Right before serving, drizzle with sesame oil, and sprinkle generously with sliced green onions and sesame seeds. The aroma is just *chef's kiss*!

# Notes:

01 - Don't overmix your meatball mixture; it makes them tough.
02 - Store cooked firecracker meatballs and sauce in an airtight container in the fridge for up to 3-4 days.
03 - If you're out of panko, regular breadcrumbs will do, but start with less and add more if needed.
04 - My absolute favorite way to serve them is over a bed of fluffy white rice.

# Equipment Needed:

01 - Large mixing bowl
02 - baking sheet
03 - parchment paper
04 - medium saucepan
05 - whisk
06 - large skillet

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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