Firecracker Meatballs (Printable)
Sweet, spicy firecracker-glazed meatballs topped with sesame and scallions; quick, bold, and crowd-pleasing.
# What You'll Need:
→ For the Meatballs
01 - 1 pound ground beef or a blend of beef and pork
02 - 1 large egg
03 - 1/2 cup plain breadcrumbs
04 - 2 cloves garlic, finely minced
05 - 2 spring onions, finely chopped
06 - 1 tablespoon soy sauce
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon ground black pepper
→ For the Firecracker Sauce
09 - 1/3 cup plus 1 tablespoon hot sauce (such as Frank’s RedHot)
10 - 3 tablespoons packed brown sugar
11 - 2 tablespoons honey
12 - 2 tablespoons apple cider vinegar
13 - 2 tablespoons soy sauce
14 - 1 tablespoon sriracha or chili paste (optional)
15 - 2 tablespoons unsalted butter
→ Garnish
16 - 2 tablespoons sesame seeds
17 - 2 spring onions, sliced
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground beef, egg, breadcrumbs, minced garlic, chopped spring onions, soy sauce, salt, and black pepper. Mix gently until ingredients are just integrated without overworking the meat.
03 - Roll mixture into 20 to 24 evenly sized meatballs, placing them evenly spaced on the prepared baking sheet.
04 - Transfer baking sheet to the oven and bake for 12 to 15 minutes until meatballs are browned and fully cooked through.
05 - While meatballs are baking, combine hot sauce, brown sugar, honey, apple cider vinegar, soy sauce, and sriracha, if using, in a saucepan over medium heat. Stir and bring to a gentle simmer until sugar dissolves.
06 - Reduce heat and whisk in unsalted butter until melted and sauce is glossy and emulsified.
07 - Transfer baked meatballs to a large bowl. Pour hot firecracker sauce over and gently toss until the meatballs are fully coated.
08 - Arrange coated meatballs on a platter or serve immediately, garnished with sesame seeds and sliced spring onions.
# Expert Advice:
01 -
- That double hit of sweet and spicy sauce is the kind of thing you’ll sneak straight from the spoon.
- It’s easy enough for weeknights, yet flashy enough to wow anyone who happens to drop by.
02 -
- Don’t overmix the meatball blend or you’ll lose that juicy, light texture—gentle hands win the day.
- Adding the butter off-heat at the end keeps the sauce from splitting and adds irresistible shine.
03 -
- Chill the formed meatballs for ten minutes before baking for better shape and juiciness.
- Swirl in a spoonful of pan drippings to the sauce for unbeatable depth of flavor.