Firecracker Chicken Meatballs

Ingredients

Chicken Meatballs:

• 1 pound ground chicken
• ½ cup breadcrumbs (I used panko)
• ¼ cup parsley, chopped
• 1 small onion, grated or finely chopped
• 1 large egg
• ½ teaspoon salt (or to taste)
• ¼ teaspoon cayenne pepper
• 2 tablespoons vegetable oil (for frying)

Firecracker Sauce:

• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, chopped
• ¼ cup olive oil
• ¼ cup low sodium soy sauce
• 2 tablespoons brown sugar, packed
• 1 teaspoon red pepper flakes
• 1 tablespoon hot sauce (such as Sriracha)
• 1 teaspoon black pepper, ground
• 1 tablespoon parsley, chopped (for garnish)

Instructions

1. Prepare the Meatballs:

   • In a large bowl, mix all the meatball ingredients together until well combined.
   • Form the mixture into small balls, approximately the size of golf balls.

2. Make the Sauce:

   • In a medium bowl, whisk together all the sauce ingredients until well combined.

3. Cook the Meatballs:

   • Heat the vegetable oil in a large skillet over medium heat.
   • Add the meatballs in a single layer and cook until seared all over, about 3 to 4 minutes per side.
   • Once seared, add the prepared sauce to the skillet and bring to a simmer.
   • Simmer until the sauce has thickened slightly and the meatballs are cooked through, about 5 minutes.

4. Serve:

   • Garnish with chopped parsley and serve warm.

Tips & Notes:

• This recipe yields about 16 meatballs.
• Store meatballs in an airtight container in the refrigerator for 3 to 5 days.
• These chicken meatballs can be frozen either before or after cooking for up to 3 months.
  • To freeze cooked meatballs, place them in an airtight container without the sauce. Prepare the sauce fresh when ready to serve.
  • For uncooked meatballs, place them on a baking sheet in a single layer and freeze until completely frozen. Then transfer to an airtight container. This prevents the meatballs from sticking together.