Firecracker Chicken Meatballs~It's What's for Dinner

Hello my friends!  It's been awhile since I lasted posted.  We are all well, just crazy busy.  I don't think I've had a day without something on the calendar in weeks! 

I shared this recipe on Instagram, and several asked for the recipe.  So I am popping in today to share it with you all. 

My #2 and I are dealing with new food sensitivities, so we are once again learning to be creative in the kitchen.  The good news is that most of our sensitivities, at least on the big things like proteins, are the same! 

We are really enjoyed this recipe.  I think it is a great one for both adults and kiddos alike.  Always a win in a busy household.

Firecracker Chicken Meatballs

Not the prettiest plating, but it was delicious.

Ingredients:

Meatballs:

2 pounds ground chicken (you can use turkey as well)

4 tsp minced garlic

1 1/2 tsp salt

1 tsp pepper

2 large eggs (or egg substitute, we make flax eggs-1 TBS ground flax seed to 3 TBS water, let set up)

1 cup Panko breadcrumbs (we use gluten free, you may find you need a little more if mixture is a bit sticky)

1/2 tsp paprika

1 tsp onion powder

Firecracker sauce:

1/2 cup hot sauce (we use Texas Pete's)

1 C light brown sugar

2 TBS apple cider vinegar

1/4 tsp salt

1/4-1/2 tsp red pepper flakes (depending on spice preference)

Directions:

1. Position rack near center of the oven and preheat the oven to 475 degrees F.  Line a baking sheet with parchment paper, set aside.

2. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers.  Let simmer for 8-10 minutes. Remove from heat and allow sauce to cool.  The sauce will thicken as it cools so don't worry if it looks thin.

3. In a large bowl, combine the ground chicken, garlic, salt, pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together.  It's easier to tell when the ingredients are combined when using hands.  DO NOT OVERMIX, it will result in drier meatballs.

4. Shape the meat mixture into a ball, about 3 TBS of meat per ball.  You can also use an ice cream or cookie scoop. Place shaped meatballs on prepared baking sheet, bake for 11-13 minutes or until the meatballs are completely cooked.

5. Brush each meatball with the firecracker sauce. Place back in the oven and bake an additional 1-2 minutes.  Drizzle or brush with additional sauce as desired.

Original recipe can be found here.

I'll be back tomorrow with a hearty breakfast type cookie. Enjoy!!