Firecracker Meatballs
These firecracker meatballs are sweet, spicy, and packed with flavor! Try this spicy meatball recipe with bold firecracker sauce for an easy meal!
Servings: 6 servings
Calories: 435kcal
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
- Can substitute with ground chicken, turkey, or pork.
- I recommend panko type breadcrumbs for their lighter texture.
Omit the red peppers and cut back on sriracha for a more mild taste.
- Turkey firecracker meatballs: Swap ground beef for ground turkey or chicken for a leaner option.
- Gluten-free version: Use almond flour or gluten-free breadcrumbs instead of traditional breadcrumbs.
- Extra spicy: Add red pepper flakes or a splash of Sriracha for even more heat.
- Asian-inspired twist: Stir in fresh ginger and sesame oil to the sauce for an umami boost
- 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.
Nutrition
Serving: 1serving | Calories: 435kcal | Carbohydrates: 21g | Protein: 24g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1317mg | Potassium: 422mg | Fiber: 1g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 3mg
