Firecracker Meatballs (Printable version)
Sweet, spicy firecracker-glazed meatballs - baked until golden and finished with sesame and spring onions.
# What you'll need:
→ Meatball Mixture
01 - 1 pound ground beef or a combination of ground beef and ground pork
02 - 1 large egg
03 - 1/2 cup plain 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, sliced
# Directions:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground beef, egg, breadcrumbs, minced garlic, finely chopped spring onions, soy sauce, salt, and black pepper. Gently mix just until combined to maintain a tender texture.
03 - Portion and shape the mixture into 20 to 24 evenly sized meatballs and arrange on the prepared baking sheet.
04 - Bake in the preheated oven for 12 to 15 minutes until cooked through and the exterior is nicely browned.
05 - As the meatballs bake, place hot sauce, brown sugar, honey, apple cider vinegar, soy sauce, and sriracha (if using) in a saucepan over medium heat. Whisk to combine and bring to a gentle simmer, stirring until the sugar is fully dissolved.
06 - Reduce the heat to low and add unsalted butter, stirring until fully melted and the sauce is glossy.
07 - Transfer baked meatballs to a large bowl, pour over the hot firecracker sauce, and toss to coat the meatballs evenly.
08 - Arrange coated meatballs on a platter and top with sesame seeds and sliced spring onions. Serve immediately.
# Expert Advice:
01 -
- The firecracker sauce clings to every bite—a secret weapon for impressing guests or curing weeknight monotony.
- You can easily tune the spice level to suit every palate, which transforms it from party snack to family favorite.
02 -
- Once, I rushed and overmixed the meat—dense meatballs just aren’t the same, so mix gently for tenderness.
- Finishing the sauce with butter changed its texture from good to crave-worthy and glossy.
03 -
- Letting the meat rest after baking keeps it juicy and tender inside.
- Stir the butter into the sauce off the heat so it emulsifies and turns beautifully glossy.