Description
Firecracker Meatballs are spicy, tangy, and absolutely delicious! These meatballs are coated in a sweet and spicy firecracker sauce that packs a punch. The perfect balance of heat and sweetness, they make for a perfect appetizer or main dish. Whether served as an appetizer at your next party or over rice for a full meal, these meatballs are sure to be a crowd-pleaser.
Ingredients
For the Meatballs:
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1 lb ground beef (or ground turkey for a lighter version)
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1/2 cup breadcrumbs (preferably panko for extra crispness)
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1/4 cup grated Parmesan cheese
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1 egg
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2 tablespoons milk
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2 cloves garlic, minced
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1/2 teaspoon onion powder
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1/2 teaspoon dried oregano
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Salt and freshly ground black pepper, to taste
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1 tablespoon olive oil (for frying)
For the Firecracker Sauce:
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1/4 cup soy sauce
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1/4 cup honey
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2 tablespoons sriracha sauce (adjust more or less for heat preference)
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
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1 teaspoon garlic powder
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1 teaspoon grated fresh ginger
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1/2 teaspoon crushed red pepper flakes (optional for extra heat)
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1 tablespoon cornstarch (optional for thickening)
Instructions
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1. Make the Meatballs:
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In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, milk, minced garlic, onion powder, oregano, salt, and pepper. Mix together until just combined. Be careful not to overmix, as this can make the meatballs tough.
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Roll the mixture into 1 to 1.5-inch meatballs and set them aside.
2. Cook the Meatballs:
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In a large skillet, heat olive oil over medium-high heat.
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Add the meatballs to the pan and cook for about 7-10 minutes, turning occasionally, until they are browned on all sides and cooked through (internal temperature should reach 160°F/71°C for beef or 165°F/74°C for turkey).
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Once cooked, remove the meatballs from the skillet and set aside.
3. Prepare the Firecracker Sauce:
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In a small saucepan, combine soy sauce, honey, sriracha, rice vinegar, sesame oil, garlic powder, ginger, and red pepper flakes (if using). Stir well to combine.
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Bring the sauce to a simmer over medium heat and let it cook for 2-3 minutes, allowing the flavors to meld together.
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If you want a thicker sauce, dissolve the cornstarch in a tablespoon of water and stir it into the sauce, cooking for an additional 1-2 minutes until thickened.
4. Coat the Meatballs:
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Once the sauce is ready, return the meatballs to the pan with the sauce. Toss the meatballs in the sauce to coat them thoroughly. Cook for an additional 2-3 minutes, allowing the meatballs to soak up the flavors.
5. Serve:
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Serve the firecracker meatballs hot, garnished with chopped green onions or sesame seeds, if desired.
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These meatballs are perfect served over rice, with a side of vegetables, or just as an appetizer with toothpicks for easy snacking.
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Notes
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Heat Level: Adjust the amount of sriracha and red pepper flakes to suit your heat tolerance. For a milder version, reduce or omit these ingredients.
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Meatball Variations: Feel free to use ground turkey or chicken for a leaner option, or even ground pork for extra flavor.
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Make-Ahead: The meatballs can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian-American, Fusion
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 250
- Sugar: 13
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 40mg