Firecracker Meatballs
This Firecracker Meatball recipe features tender meatballs in a spicy sauce. Serve these tastefully spicy meatballs as a great appetizer or pair it with rice or pasta for a delicious meal.
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Our Firecracker Meatballs recipe is a simple recipe but full of flavor. These flavorful meatballs are a versatile dish, whether you want to use them as a side dish, appetizer, or main feature. Served over rice, pasta, or by themselves, and a simple side veggie like green beans or broccoli, this homemade meatballs recipe will become a family favorite.
The key to this spicy meatball recipe is all in the creamy sauce. While it’s easy to get a spicy flavor from hot sauce or buffalo sauce, this firecracker sauce includes the dynamic and exciting taste of asian flavors. This fiery sauce is a combination of spicy, savory, and a touch of sweetness. The best part is that you can adjust the spice level to make this work for your whole family.
If you wanted to stray away from ground beef, you can really use any ground meat. Try a combination of ground chicken, lean ground turkey, or even ground pork for a different flavor and texture.
Finish off your Firecracker Meatballs with some sesame seeds or red pepper flakes for an extra spicy kick. Save some extra sauce to spread over your rice, pasta, or whatever you decide to serve this with. That spicy firecracker sauce will prove to make this one of your favorite meatball recipes, too!
Why You’ll Love This Recipe:
Bold flavor: A balance of savory, tangy, sweet, and spicy in every bite.
Easy weeknight dinner: Bakes in under 20 minutes with minimal prep.
Crowd-pleasing: Great for parties, game day, or served over rice for a full meal.
Customizable heat: Adjust the sriracha to make it mild or extra fiery.
Comfort food with a twist: Classic juicy meatballs elevated by a creamy, zesty sauce.
Ingredients to Make Firecracker Meatballs:
- ground beef. Use 80/20 for juicy meatballs. Ground turkey or chicken also work for a lighter version.
- panko. Keep the meatballs tender and help bind the mixture. Regular breadcrumbs can be substituted.
- green onions. Separate the whites and greens, add the sliced whites into the meatball mixture for flavor, and reserve the greens for garnish.
- ginger. Fresh minced ginger brightens the meatballs with a hint of spice and warmth.
- soy sauce. Adds umami and saltiness to both the meatballs and sauce.
- mayonnaise & sour cream. Form the creamy base of the firecracker sauce. Greek yogurt can be swapped for sour cream.
- honey. Balances the heat with natural sweetness. Maple syrup works as a substitute.
- sriracha. The key to the “firecracker” kick, adjust the amount to your spice preference.
How to Make Firecracker Meatballs:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, panko, green onion whites, ginger, and soy sauce. Mix gently until just combined—don’t overmix.
- Form the mixture into 1½-inch meatballs and place evenly on the prepared baking sheet.
- Bake for 14–16 minutes, or until fully cooked and browned on the outside.
- While the meatballs bake, whisk together mayonnaise, sour cream, honey, soy sauce, and sriracha to make the firecracker sauce. Adjust spice level to taste.
- Toss cooked meatballs with the sauce or drizzle on top before serving.
- Garnish with reserved green onion greens and serve warm.
Recommended Equipment
Recipe Notes & Tips:
- Don’t over mix: Gently combine the meatball mixture—overworking can make them tough.
- Uniform size: Roll meatballs about 1½ inches for even cooking. A cookie scoop helps keep them consistent.
- Separate green onions: Mix the whites into the meatballs for flavor, and save the greens for a fresh garnish.
- Check doneness: Meatballs are ready when they reach an internal temperature of 160°F.
- Sauce thickness: If the sauce is too thick, whisk in 1–2 teaspoons of water until it reaches your preferred consistency.
- Adjust spice: Add more sriracha for heat, or reduce it for a milder flavor. A pinch of red pepper flakes works too.
- Serving ideas: Serve over white rice, fried rice, or noodles with a side of steamed veggies for a full meal.
Serving Suggestions:
- Broccoli Bacon Salad
- Garlic Roasted Potatoes
- Loaded Sweet Potato Fries
- Apple Coleslaw
- Roasted Zucchini and Tomatoes
How to Store:
Refrigerator: Store cooled meatballs with sauce in an airtight container for up to 4 days.
Reheating: Warm in a skillet over medium heat or in the microwave. If the sauce thickens, add a splash of water to loosen.
Freezer: Freeze cooked meatballs (without sauce) in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and toss with freshly made sauce before serving.
Make ahead: Form the meatballs up to a day in advance. Cover and refrigerate until ready to bake.
FAQs:
Definitely, add extra sriracha, a pinch of red pepper flakes, or even diced jalapeños to the meat mixture.
Yes, air fry at 375°F for 10–12 minutes, shaking the basket halfway through, until cooked through and browned.
They’re delicious over white rice, fried rice, or noodles. Add steamed broccoli, bok choy, or snap peas for a balanced meal.
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Firecracker Meatballs
Ingredients
- 1 pound ground beef
- ½ cup panko
- 2 green onions, sliced
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- ¼ cup mayonnaise
- 3 tablespoon sour cream
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon sriracha
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, panko, green onion whites, ginger, and soy sauce. Mix gently until just combined—don’t overmix.
- Form the mixture into 1½-inch meatballs and place evenly on the prepared baking sheet.
- Bake for 14–16 minutes, or until fully cooked and browned on the outside.
- While the meatballs bake, whisk together mayonnaise, sour cream, honey, soy sauce, and sriracha to make the firecracker sauce. Adjust spice level to taste.
- Toss cooked meatballs with the sauce or drizzle on top before serving.
- Garnish with reserved green onion greens and serve warm.
Notes
-
- Don’t over mix: Gently combine the meatball mixture—overworking can make them tough.
-
- Uniform size: Roll meatballs about 1½ inches for even cooking. A cookie scoop helps keep them consistent.
-
- Separate green onions: Mix the whites into the meatballs for flavor, and save the greens for a fresh garnish.
-
- Check doneness: Meatballs are ready when they reach an internal temperature of 160°F.
-
- Sauce thickness: If the sauce is too thick, whisk in 1–2 teaspoons of water until it reaches your preferred consistency.
-
- Adjust spice: Add more sriracha for heat, or reduce it for a milder flavor. A pinch of red pepper flakes works too.
-
- Serving ideas: Serve over white rice, fried rice, or noodles with a side of steamed veggies for a full meal.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~290
Total Fat: 19g
Saturated Fat: 6g
Cholesterol: 75mg
Sodium: 620mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Sugars: 4g
Protein: 20g
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