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Firecracker Chicken Meatballs with Sticky Garlic Sauce
by Unknown
Prep: 15 minCook: 20 minTotal: 35 min4 servings0 forks
Juicy baked chicken meatballs glazed in a sweet-spicy firecracker sauce that goes deliciously sticky in the pan. Bold, crowd-pleasing, and weeknight-easy.
Ingredients
- 1 1/2 lb ground chicken — 93/7 works well
- 1/2 cup scallions — finely chopped (about 4 scallions; plus more for garnish)
- 1 cup panko breadcrumbs
- 1 large egg — lightly beaten
- 1/2 teaspoon kosher salt
- 1/2 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame seeds — for garnish
- 2 cloves garlic — minced
- 1 teaspoon fresh ginger — grated (or 1/4 teaspoon ground)
- 2 tablespoons vegetable or avocado oil — for brushing
- 3 tablespoons soy sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water — slurry; optional, for a thicker glaze
- 1 tablespoon soy sauce — low-sodium is fine
- 1/2 teaspoon black pepper
- 1/3 cup Sriracha — adjust to taste
- 1 tablespoon toasted sesame oil
Instructions
- 1Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and lightly oil it.
- 2In a large bowl, gently combine the ground chicken, panko, scallions, garlic, egg, soy sauce, ginger, salt, and pepper until just mixed — don't overwork it or the meatballs will be tough.
- 3Dampen your hands and roll into 1 1/2-inch meatballs (about 20). Arrange on the prepared sheet with a little space between them and brush lightly with the oil.
- 4Bake 14–16 minutes, until golden and cooked through (165°F / 74°C internal). Alternatively, air fry at 400°F for 10–12 minutes.
- 5Meanwhile, whisk the honey, Sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat. Bring to a gentle simmer and cook 2–3 minutes. If you like a thicker glaze, whisk in the cornstarch slurry and simmer 1 minute more.
- 6Toss the hot meatballs in the warm sauce until every one is fully glazed and sticky.
- 7Serve over steamed rice or tucked into lettuce cups, showered with sesame seeds and extra scallions. Leftovers keep 4 days refrigerated and reheat beautifully.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.