Firecracker Meatballs (Printable Version)
Juicy beef meatballs in a sweet-spicy firecracker glaze, finished with sesame seeds and scallions.
# Ingredient List:
→ Meatball Mixture
01 - 1 pound ground beef or half beef and half 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 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 added heat
15 - 2 tablespoons unsalted butter
→ Garnish
16 - 2 tablespoons sesame seeds
17 - 2 spring onions, sliced
# Step-by-Step Instructions:
01 - Set oven temperature to 425°F. Prepare a baking sheet lined with parchment paper.
02 - In a mixing bowl, gently combine ground meat, egg, breadcrumbs, minced garlic, finely chopped spring onions, soy sauce, salt, and black pepper. Mix until just incorporated, being careful not to overwork the mixture.
03 - Form the mixture into 20 to 24 evenly sized meatballs and arrange on the prepared baking sheet.
04 - Bake meatballs in the oven for 12 to 15 minutes, or until they are cooked through and evenly browned.
05 - While meatballs are baking, combine hot sauce, brown sugar, honey, apple cider vinegar, soy sauce, and sriracha in a saucepan over medium heat. Bring to a gentle simmer, whisking until the sugar has fully dissolved.
06 - Reduce the heat to low and stir in the butter until fully melted and the sauce is glossy.
07 - Transfer baked meatballs to a large bowl. Pour hot firecracker sauce over them and toss until evenly coated.
08 - Plate meatballs immediately, garnished with sesame seeds and sliced spring onions.
# Tips from hearthlykitchen:
01 -
- This fiery sauce will leave your taste buds tingling in the best way (and you can dial it up or down as you like).
- It's a dish that turns even the simplest get-together into an event everyone talks about later.
02 -
- If you overmix the meat, your meatballs come out way too dense—less is really more here.
- Letting the sauce bubble for a minute before adding the butter gives it a richer, stickier finish so it clings beautifully.
03 -
- Lining your baking sheet with parchment avoids that frantic meatball rescue mission when they stick.
- Finish the meatballs under a broiler for 1 minute if you crave a little charred edge for extra flavor.