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This is my favourite manner to consume chook meatballs. They’re spiced up with a sweet, savory, and spicy firecracker sauce. They’re soft, full of flavor, and require minimum work!

This recipe for firecracker chook meatballs has been stuck in my head on an countless loop for the remaining several weeks. I were craving something with a touch more spice, yet a little candy too. And what’s extra perfect than recreation day food that’s clearly relatively healthful (they’re baked!) and nonetheless has heaps of flavor but isn’t your normal old meatball blanketed in marinara? FIRECRACKER. SAUCE. FTW!

These are best for while you’re hosting a recreation day party and want some thing exceptional flavorful on the desk. i like to make a big batch for the two folks that we munch on all week long. Meatball subs made with firecracker chook and melty cheese could be best for weekend lunches and some meatballs paired with a facet salad might be best for weekday lunches. And in case you’re like me, with a fetish for meals instantly from the fridge, nicely then they’d make for a good snack too. Yup, bloodless. i love them like that on occasion!

And the high-quality element is, you may mix up the beef aggregate from the night earlier than and just bake and drizzle them with the sauce the day of. these tasty chicken meatballs are going to be the highlight of sport day. Get prepared to be host of the yr!



  • 1 ¾ – 2 pounds ground chicken (or turkey)
  • 4 teaspoons minced garlic
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 large eggs
  • 1 cup Panko breadcrumbs*
  • ½ teaspoon paprika
  • 1 teaspoon onion powder


  • ½ cup hot sauce (I recommend Franks)
  • 1 cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon salt
  • ¼-½ teaspoon red pepper flakes (depending on spice preference)


  1. Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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