Firecracker Meatballs (Printable Version)
Juicy beef meatballs glazed in a sweet-spicy firecracker sauce, finished with sesame and scallions.
# What You Need:
→ For the Meatballs
01 - 1 pound ground beef or a blend of ground beef and 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 kosher salt
08 - 1/2 teaspoon freshly ground black pepper
→ For the Firecracker Sauce
09 - 1/3 cup plus 1 tablespoon hot sauce, such as Frank’s RedHot
10 - 3 tablespoons packed 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
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, blend ground beef, egg, breadcrumbs, minced garlic, spring onions, soy sauce, salt, and black pepper. Combine just until ingredients are evenly incorporated; avoid overmixing.
03 - Portion and shape the mixture into 20 to 24 uniform meatballs. Arrange them evenly on the prepared baking sheet.
04 - Bake for 12 to 15 minutes until meatballs are browned on the outside and cooked through.
05 - While meatballs are baking, combine hot sauce, brown sugar, honey, apple cider vinegar, soy sauce, and sriracha (if using) in a saucepan. Heat over medium, bringing the mixture to a simmer while stirring until the sugar is completely dissolved.
06 - Reduce the heat and whisk in the unsalted butter until melted, resulting in a glossy finish.
07 - Transfer the hot meatballs to a large bowl. Drizzle the firecracker sauce over them and toss gently to ensure even coverage.
08 - Arrange meatballs on a serving dish, then sprinkle with sesame seeds and sliced spring onions. Serve at once.
# Expert Tips:
01 -
- These meatballs let you dial the heat up or down for each crowd without sacrificing that sweet, tangy punch.
- Leftovers, if you ever have any, taste just as bright and tempting cold straight from the fridge.
02 -
- Once I learned not to overmix the meat, I finally ended up with meltingly soft meatballs instead of rubbery ones.
- Adding the butter off-heat keeps the sauce glossy and smooth instead of splitting.
03 -
- Bake meatballs on a rack set over the baking sheet if you want perfect caramelized edges all around.
- Chill the meatball mixture for 10 minutes before rolling for easier shaping and better texture.