Firecracker Meatballs (Printable)
Baked beef meatballs glazed in a tangy-sweet firecracker sauce, finished with sesame and scallions.
# What You Need:
→ For the Meatballs
01 - 1 pound ground beef or a mixture of ground beef and 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
→ For the 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
# How-To:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground beef, egg, breadcrumbs, minced garlic, spring onions, soy sauce, salt, and black pepper. Gently mix until just incorporated, avoiding overworking the mixture.
03 - Form the mixture into 20 to 24 small meatballs of even size and arrange them on the prepared baking sheet.
04 - Bake for 12 to 15 minutes, or until meatballs are cooked through and attractively browned.
05 - While the meatballs bake, combine hot sauce, brown sugar, honey, apple cider vinegar, soy sauce, and sriracha (if using) in a saucepan. Set over medium heat and bring to a gentle simmer, stirring until the sugar dissolves.
06 - Reduce heat and stir in unsalted butter until fully melted and the sauce takes on a glossy sheen.
07 - Transfer baked meatballs to a large bowl. Pour the hot firecracker sauce over and toss gently to evenly coat.
08 - Serve meatballs immediately, garnished with sesame seeds and additional sliced spring onions.
# Expert Tips:
01 -
- The sauce’s sweet-spicy punch is a crowd-pleaser, even for those who claim to fear heat.
- It’s ridiculously easy to double for parties or stash extras away for those work-from-home lunches.
02 -
- Overmixing the meatball mixture is the fastest way to end up with tough meatballs—mix only until combined.
- Letting the sauce bubble for a minute before adding butter deepens the flavor and gives that fiery sweetness a real backbone.
03 -
- Wet your hands before rolling meatballs to keep the mixture from sticking and to shape smoother rounds.
- Letting the meatballs sit in the sauce for five extra minutes soaks in that fiery-sweet flavor even better.