Firecracker Chicken Meatballs
1 ¾ – 2 pounds ground chicken (or turkey)
4 teaspoons minced garlic
½ cup hot sauce (I recommend Franks)
2 tablespoons apple cider vinegar
¼-½ teaspoon red pepper flakes (depending on spice preference)
Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.
In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.
Shape the meat mixture into ball, about 3 tablespoons of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.
Panko is a Japanese style of breadcrumbs.
A combination of ground chicken and turkey can be used to make these meatballs.
If you would like to serve your meatballs with sauce, I would double the ingredients for the sauce portion as this recipe makes just enough for basting.
The meatball mixture can be prepared the night before and baked the day of, if desired.
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