Firecracker meatballs are the perfect combination of spicy and savory. This little spicy meatball recipe can be served as an appetizer or made into a complete meal. Whatever you do, don’t forget the firecracker sauce! It’s loaded with flavor and the perfect topping for this appetizer or entree.
Looking for other meatball recipes? Don’t miss our sausage Bisquick balls with cheese.
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Why We Love This Recipe
- Quick and easy appetizer.
This is our favorite Hello Fresh recipe, so we adapted it to make at home in the oven! Make this quick appetizer in only 30 minutes. - Make a meal out of it.
Add asparagus or green beans to the outer edges of the sheet pan for a complete, one-pan dinner! Or serve it with Instant Pot jasmine rice, coconut rice recipe Instant Pot, and loaded hashbrown casserole. - One-hit wonder sauce!
The savory sauce elevates these “ordinary” meatballs to an extraordinarily quick and easy dinner you’ll serve over and over.
If you want a less spicy alternative, try our bangbang sauce.
Ingredient Notes and Substitutions
- Mayonnaise, sour cream, honey, soy sauce, Sriracha: These condiments combine to make an amazing firecracker sauce.
- Ground beef: You can use ground chicken, pork, or turkey. If you use beef, we recommend 85/15 (lean).
- Breadcrumbs: Panko breadcrumbs are the best option.
- Green onions (scallions): Sliced and divide the scallions by the green and white parts.
- Ginger: Although we love using fresh ginger in this recipe, you can use ground if you prefer.
- Red pepper chili flakes: These add a nice spicy kick!
- Salt and pepper: Kosher salt is best for cooking.
- Sesame seeds: These add texture and flavor to this meatball appetizer recipe.
How to Make Firecracker Meatballs
- Combine the sauce.
The first step in making this meatball appetizer is whisking the sauce ingredients together in a bowl until smooth. This saves time and allows the flavors to meld.
- Gently mix the meat and breadcrumbs.
Mix the meat, breadcrumbs, and seasonings in a large bowl with your fingers.
Be careful not to overmix.
- Form into balls and bake.
Form the mixture into balls and press together tightly using a scoop or a spoon.
Finally, bake the meatballs in the oven until they reach 165°F. Use a thermometer to check the internal temperature.
Drizzle on the sauce and top with sliced green onions and sesame seeds.
Serving Suggestions
This recipe pairs wonderfully with a refreshing our carrot raisin salad recipe, bringing a sweet and tangy contrast to the spicy kick of the meatballs. The crisp textures and natural sweetness of the shredded carrots and plump raisins create a delightful balance on the plate.
Complement this with a serving of Instant Pot rice pilaf, which adds a savory and aromatic base, rich with herbs and spices, to round out the meal. Together, these dishes create a harmonious blend of flavors and textures.
Recipe FAQs
Yes, you can leave out the crushed red pepper and reduce the sriracha for a milder taste.
Be sure to press the ingredients together tightly to help them stick together when baked so they don’t fall apart.
When using ground meat, handle it as little as possible is important. The meat will become tougher as it is mixed and stirred.
Store leftovers in an airtight container in the refrigerator for up to five days.
Because the firecracker sauce helps the meatballs stay wonderfully moist even after reheating, this is a great recipe to freeze and save for later. The firecracker sauce helps the meatballs stay wonderfully moist even after reheating.
As with most meat dishes, when you reheat these from frozen, you’ll need to thaw them in the refrigerator overnight or in the microwave in 30-second increments until they’re heated through.
Love Meatballs? Here’s More…
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Firecracker Meatballs
Equipment
- medium bowl
- Baking Sheet
Ingredients
- 4 tablespoons mayonnaise
- 4 tablespoons sour cream
- 1 tablespoon honey
- 4 tablespoons soy sauce divided
- 2 teaspoons Sriracha
- 1 ½ pounds ground beef I recommend 85/15 (lean)
- ¾ cup panko breadcrumbs
- 4 green onions (scallions) sliced, divided by green and white
- 2 tablespoons fresh ginger minced
- 1 teaspoon red pepper chili flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 425ºF. Prepare baking sheet by spraying with cooking oil.
- In a medium bowl, whisk together mayonnaise, sour cream, honey, 2 tablespoons soy sauce, and sriracha to taste. Set aside.
- In a large bowl, combine ground beef, panko breadcrumbs, ginger, red pepper flakes, green onions (scallion) whites, remaining soy sauce, salt, and pepper. Form mixture into 22-24 meatballs (slightly smaller than a golf ball). Place them on prepared baking sheet, spaced about 1” apart.
- Roast for 15-18 minutes, until lightly browned and cooked through. Check the internal temperature with a meat thermometer – it should read at least 155ºF internally (for beef).
- Drizzle on firecracker sauce over the top and sprinkle with green sliced scallions and sesame seeds before serving.
Notes
I recommend panko type breadcrumbs for their lighter texture.
Omit the red peppers and cut back on sriracha for a more mild taste. How to Store and Reheat: Store leftovers in an airtight container in the refrigerator for up to five days.
Because the firecracker sauce helps the meatballs stay wonderfully moist even after reheating, this is a great recipe to freeze and save for later. The firecracker sauce helps the meatballs stay wonderfully moist even after reheating. As with most meat dishes, when you reheat these from frozen, you’ll need to thaw them in the refrigerator overnight or in the microwave in 30-second increments until they’re heated through.
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TAYLER ROSS says
I made these meatballs for dinner last night and they were incredible! The perfect amount of spice and so tender!
Gabby says
These are absolutely divine and the firecracker sauce is a perfect pairing. We have them as an entree or a snack. They’re great for both!
Caitlyn Erhardt says
These were FIRE! Perfect spice and heat and we loved them 🙂