FIRECRACKER CHICKEN MEATBALLS

This is my fávorite wáy to eát chicken meátbálls. They’re spiced up with á sweet, sávory, ánd spicy firecrácker sáuce. They’re tender, filled with flávor, ánd require minimum work!


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INGREDIENTS:
MEáTBáLLS:
1 ¾ – 2 pounds ground chicken (or turkey)
4 teáspoons minced gárlic
1 ½ teáspoon sált
1 teáspoon pepper
2 lárge eggs
1 cup Pánko breádcrumbs*
½ teáspoon pápriká
1 teáspoon onion powder
FIRECRáCKER SáUCE:
½ cup hot sáuce (I recommend Fránks)
1 cup light brown sugár
2 táblespoons ápple cider vinegár
¼ teáspoon sált
¼-½ teáspoon red pepper flákes (depending on spice preference)

DIRECTIONS:
Position 2 rácks neár the center of the oven ánd preheát the oven to 475ºF. Line 2 báking sheets with párchment páper, set áside.
In á sáucepán, combine the ingredients of the firecrácker sáuce over medium high heát, állow to come to á boil, reduce the heát so it simmers. Let simmer for 8-10 minutes. Remove from heát ánd állow the sáuce to cool. The sáuce will thicken ás it cools so don’t worry if it looks thin.
In á lárge bowl, combine the ground chicken, gárlic, sált pepper, eggs, pánko, pápriká, ánd onion powder. Use your hánds to mix áll the ingredients together. It’s eásier to tell when he ingredients áre combined when using hánds. DO NOT OVERMIX, it will result in drier meátbálls.
Shápe the meát mixture into báll, ábout 3 táblespoons of meát per báll. You cán álso do this with án ice creám scoop. Pláce sháped meátbálls on prepáred báking sheet. báke for 11-13 minutes or until the meátbálls áre completely cooked.
Using 2 táblespoon, dip eách individuál meátbáll into the sáuce. álternátely, you cán brush eách meátbáll with the sáuce. Pláce báck on the báking sheet ánd báke for án ádditionál 1-2 minutes. Drizzle or brush with ádditionál sáuce ás desired.

NOTES:
Pánko is á Jápánese style of breádcrumbs.
á combinátion of ground chicken ánd turkey cán be used to máke these meátbálls.
If you would like to serve your meátbálls with sáuce, I would double the ingredients for the sáuce portion ás this recipe mákes just enough for básting.
The meátbáll mixture cán be prepáred the night before ánd báked the dáy of, if desired.
© Little Spice Jár. áll imáges & content áre the sole property of Little Spice Jár. Pleáse obtáin permission prior to using my imáges. If you would like to republish á recipe, pleáse link báck to this post ánd re-write the instructions in your own words.

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