Firecracker Meatballs (Printable)
Oven-baked beef meatballs in a sticky sweet-spicy firecracker glaze, finished with sesame and sliced spring onions.
# What You Need:
→ Meatballs
01 - 1 pound ground beef or a combination of 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 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
15 - 2 tablespoons unsalted butter
→ Garnish
16 - 2 tablespoons sesame seeds
17 - 2 spring onions, sliced
# How To Make It:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, gently combine ground meat, egg, breadcrumbs, minced garlic, chopped spring onions, soy sauce, salt, and pepper until just incorporated. Avoid overmixing.
03 - Form the mixture into 20 to 24 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Bake the meatballs for 12 to 15 minutes, until browned and cooked through.
05 - While the meatballs bake, combine hot sauce, brown sugar, honey, apple cider vinegar, soy sauce, and sriracha in a saucepan over medium heat. Bring the mixture to a simmer, stirring until the sugar dissolves.
06 - Reduce heat to low and stir in unsalted butter until fully melted and the sauce has a glossy finish.
07 - Transfer the cooked meatballs to a large bowl. Pour the hot firecracker sauce over and toss gently to coat each meatball thoroughly.
08 - Arrange the sauced meatballs on a serving platter. Sprinkle with sesame seeds and sliced spring onions before serving immediately.
# Expert Suggestions:
01 -
- The sauce hugs every meatball with a sweet-heat embrace that never fails to surprise newcomers.
- It comes together quickly, making it an easy showstopper for impromptu gatherings or weeknight treats.
02 -
- Parchment paper is indispensable—trust me, scraping off caramelized sauce once was enough.
- Tossing the meatballs in the sauce while they’re piping hot lets the flavors soak right in rather than sliding off.
03 -
- Chill the meat mixture for ten minutes before shaping; it holds together so much easier and keeps your hands less sticky.
- A final broil for a minute or so gives the meatball edges a delightful caramelized crunch.