Firecracker Meatballs (Printable)
Juicy baked meatballs in a sweet, spicy, tangy firecracker glaze, finished with sesame and sliced spring onions.
# What You’ll Need:
→ Meatballs
01 - 1 pound ground beef or half ground beef and half ground pork
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 2 spring onions, finely chopped
06 - 1 tablespoon soy sauce
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon ground black pepper
→ Firecracker Sauce
09 - 1/3 cup plus 1 tablespoon hot sauce, such as Frank’s RedHot
10 - 3 tablespoons 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 for extra heat
15 - 2 tablespoons unsalted butter
→ Garnish
16 - 2 tablespoons sesame seeds
17 - 2 spring onions, sliced
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground meat, egg, breadcrumbs, minced garlic, chopped spring onions, soy sauce, salt, and black pepper. Gently mix until ingredients are just combined.
03 - Shape the mixture into 20 to 24 small, even-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 12 to 15 minutes, until meatballs are cooked through and browned.
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 the sugar dissolves completely.
06 - Reduce heat to low and whisk in butter until melted and sauce becomes glossy.
07 - Transfer baked meatballs to a large bowl. Pour the hot firecracker sauce over them and gently toss to ensure even coating.
08 - Arrange meatballs on a platter, garnish with sesame seeds and sliced spring onions, and serve immediately.
# Expert Tips:
01 -
- The perfect balance of spicy, sweet, and tangy makes these meatballs dangerously addictive.
- This dish easily jumps from an easy weeknight meal to a standout party appetizer.
02 -
- Once, I overmixed the meatball mixture and they came out tough—use a gentle hand.
- Swapping out sauces can change the character of the dish, so taste and tweak to match your mood.
03 -
- Use parchment paper when baking for stress-free cleanup.
- Let the meatball mixture rest in the fridge for 10 minutes if you have time—it helps the flavors marry and shaping is a cinch.