Firecracker Meatballs (Printable version)
Juicy beef meatballs glazed in sweet-spicy firecracker sauce, baked until caramelized, finished with sesame & scallions.
# What you need:
→ Meatballs
01 - 1 pound ground beef or a blend of ground beef and 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, thinly sliced
# How To:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, gently combine ground meat, egg, breadcrumbs, minced garlic, spring onions, soy sauce, salt, and black pepper. Mix until incorporated without overworking.
03 - Shape the mixture into 20 to 24 bite-sized meatballs and arrange evenly on the prepared baking sheet.
04 - Bake for 12 to 15 minutes, until the meatballs are fully cooked and browned.
05 - While the meatballs bake, combine hot sauce, brown sugar, honey, apple cider vinegar, soy sauce, and sriracha in a saucepan over medium heat. Stir gently and bring to a simmer until sugar dissolves.
06 - Reduce heat to low. Stir butter into the sauce until melted and the mixture becomes glossy.
07 - Transfer the baked meatballs to a large bowl. Drizzle the hot firecracker sauce over the meatballs and gently toss until all pieces are evenly coated.
08 - Arrange meatballs on a platter. Garnish with sesame seeds and additional sliced spring onions. Serve immediately.
# Expert Advice:
01 -
- No one expects just how tantalizingly sweet, spicy, and tangy these little bites can get when the sauce is freshly tossed.
- They’re impossibly easy to make — if you can roll a ball and simmer a sauce, you’ll look like a kitchen champion.
02 -
- The first time I rushed the mixing, my meatballs turned out surprisingly tough — take care not to overwork.
- Adding butter last to the firecracker sauce makes all the difference for a velvety, rich finish.
03 -
- Skip the urge to overbake — a little softness keeps them juicy and irresistible.
- Finishing with sliced spring onions right before serving gives a fresh crunch and color pop that always impresses.