Firecracker Meatballs, Sweet-Spicy (Print Page)
Bold, juicy meatballs coated in a sweet-spicy tangy firecracker glaze with sesame and scallions; ready in 45 minutes.
# What You Need:
→ Meatballs
01 - 1 pound ground beef or a combination of ground beef and ground pork
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 garlic cloves, minced
05 - 2 spring onions, finely chopped
06 - 1 tablespoon soy sauce
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon 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 more heat)
15 - 2 tablespoons unsalted butter
→ Garnish
16 - 2 tablespoons sesame seeds
17 - 2 spring onions, thinly sliced
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine ground beef, egg, breadcrumbs, garlic, spring onions, soy sauce, salt, and pepper in a large mixing bowl. Mix gently until just incorporated.
03 - Portion mixture into 20 to 24 small balls, rolling gently, and arrange evenly on the prepared baking sheet.
04 - Transfer to oven and bake for 12 to 15 minutes, until meatballs are browned and cooked through.
05 - While meatballs bake, combine hot sauce, brown sugar, honey, apple cider vinegar, soy sauce, and sriracha in a saucepan over medium heat. Stir frequently and bring to a gentle simmer, ensuring the sugar dissolves.
06 - Lower heat and stir in unsalted butter until melted and the sauce becomes glossy.
07 - Transfer cooked meatballs to a large bowl. Pour warm firecracker sauce over and toss until evenly coated.
08 - Sprinkle with sesame seeds and sliced spring onions. Serve immediately.
# Expert Tips:
01 -
- Friends will think you ordered in, but it&aposs secretly quick and foolproof.
- That perfect sticky glaze: tangy, fiery, and oddly addictive, even for spice skeptics.
02 -
- I once overworked the meat mixture and ended up with tough little hockey pucks—gentle hands keep them light.
- Adding butter last makes the sauce luxuriously silky instead of grainy or split.
03 -
- Popping the cooked meatballs under the broiler for a minute deepens the caramelized edges.
- Tossing with sauce while still hot soaks in every bit of flavor.