Firecracker Meatballs
Change up your dinner game with this firecracker meatballs recipe. The tender meatballs are tossed in a signature sweet and savory firecracker sauce. Watch the video below to see how I make it in my kitchen.
Servings 4 servings
Calories 370kcal
Ingredients
- 1 pound ground pork or ground chicken
- 1/3 cup breadcrumbs
- 2 tablespoons parmesan cheese freshly grated
- 3 tablespoons olive oil divided
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon parsley freshly chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Firecracker sauce
- 1/4 cup buffalo sauce
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ginger minced
- 1 clove garlic minced
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 tablespoons rice wine vinegar or apple cider vinegar
Instructions
- In a large bowl, mix the meat with breadcrumbs, parmesan, one tablespoon of olive oil, egg, and spices. Knead with your hands and form into small meatballs, around 2 inches wide.
- Mix the sauce ingredients in a bowl and set aside.
- Heat the remaining two tablespoons of oil in the skillet and once hot, add the meatballs. Cook until browned from all sides.
- Add the sauce to the skillet and stir meatballs to soak it up. Cook for 2-3 minutes, until the sauce thickens.
- Remove the skillet from the heat and serve meatballs immediately.
Video
Notes
TO STORE. Refrigerate the leftover meatballs in an airtight container for up to three days.
TO FREEZE. Freeze the leftover meatballs (without the sauce) in freezer-safe container for up to 3 months.
TO REHEAT. I like to microwave the meatballs for 10-15 seconds but you can heat them up in a skillet.
Nutrition
Serving: 1serving | Calories: 370kcal | Carbohydrates: 12g | Protein: 26g | Fat: 15g | Sodium: 1497mg | Potassium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 2mg | NET CARBS: 11g