Baked Firecracker Chicken Meatballs

By Tracy

12 Person

40 Minutes

0 Calories

These meatballs are made with a basic mixture of minced chicken, panko breadcrumbs, eggs, seasoning and lots of garlic. But my secret ingredient that makes these extra juicy is grated parmesan. It’s not melty cheesy but it adds a lovely flavor, binds and add little pockets of cheese that make these meatballs really soft.

Ingredients

Firecracker Sauce

1 sliced Jalapeno, optional
1/4 tsp. salt
2 tbsp. Apple Cider Vinegar
1/2 cup Brown Sugar
1/4 cup Sriracha

Meatballs

Olive Oil for brushing
1 tsp. Paprika
1/3 cup grated Parmesan
3/4 cup Panko Breadcrumbs
2 Egg
1 tsp. pepper
1 1/2 tsp. salt
1 1/2 tbsp. minced Garlic
2 pounds ground Chicken

Method

01

Preheat the oven to 200 degrees C/390 degrees F. Place a rack on a tray and brush it with oil.
02

In a large bowl, combine all the ingredients for the meatballs except oil. Do not overmix because that will result in drier meatballs. Using your hands to mix is the best way as it helps determine when the ingredients are combined.
03

Shape the mixture into meatballs – about 2 tablespoons per meatball and place them on the rack, making sure that they don’t touch each other. Brush with olive oil and bake for 20-25 minutes.
04

Heat all the ingredients for the sauce except jalapenos in a pan and bring to a boil. Then reduce to a simmer for 6-8 minutes. The sauce will thicken as it cools. Right at the end add the jalapenos (if using) and switch off the flame.
05

Once the meatballs are baked, add them to the sauce and toss everything together. There will be extra sauce in the pan, which you can remove separately and serve on the side.

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Baked Firecracker Chicken Meatballs

4.4

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

Firecracker Sauce

1 sliced Jalapeno, optional

1/4 tsp. salt

2 tbsp. Apple Cider Vinegar

1/2 cup Brown Sugar

1/4 cup Sriracha

Meatballs

Olive Oil for brushing

1 tsp. Paprika

1/3 cup grated Parmesan

3/4 cup Panko Breadcrumbs

2 Egg

1 tsp. pepper

1 1/2 tsp. salt

1 1/2 tbsp. minced Garlic

2 pounds ground Chicken

03 Method

Step 1

Preheat the oven to 200 degrees C/390 degrees F. Place a rack on a tray and brush it with oil.

Step 2

In a large bowl, combine all the ingredients for the meatballs except oil. Do not overmix because that will result in drier meatballs. Using your hands to mix is the best way as it helps determine when the ingredients are combined.

Step 3

Shape the mixture into meatballs – about 2 tablespoons per meatball and place them on the rack, making sure that they don’t touch each other. Brush with olive oil and bake for 20-25 minutes.

Step 4

Heat all the ingredients for the sauce except jalapenos in a pan and bring to a boil. Then reduce to a simmer for 6-8 minutes. The sauce will thicken as it cools. Right at the end add the jalapenos (if using) and switch off the flame.

Step 5

Once the meatballs are baked, add them to the sauce and toss everything together. There will be extra sauce in the pan, which you can remove separately and serve on the side.

04 Author