Firecracker Chicken Meatballs with Spicy Mayo Sauce Recipe
These Firecracker Meatballs are a flavorful and spicy appetizer featuring lean ground chicken combined with ginger, garlic, and smoky paprika, baked or air-fried to perfection. Served with a creamy, tangy firecracker sauce made from mayo, sour cream, sriracha, and soy sauce, they make a delightful snack or party dish with a balanced kick of heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (oven) or 9 minutes (air fryer)
- Total Time: 30 minutes
- Yield: 18 meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Firecracker Meatballs
- 1 lb lean ground chicken
- 1 tbsp finely minced ginger
- 2 tsp low sodium soy sauce
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tbsp sriracha sauce
- 1/2 cup panko breadcrumbs (do not use fine breadcrumbs)
- 3 tbsp green onions, whites finely minced (about 2 green onions; dice the green parts for optional garnish)
- 1/2 tsp kosher salt
Firecracker Sauce
- 3 tbsp mayonnaise (use Dukes made with olive oil for a lighter version)
- 5 tbsp light sour cream
- 2 tbsp water (add more 1 tbsp at a time as needed)
- 1 tbsp sriracha hot sauce
- 1 tsp honey
- 1/4 tsp garlic powder
- 2 tsp low sodium soy sauce
- 1/4 tsp smoked paprika
Instructions
- Prepare the Sauce: In a small bowl, combine all the ingredients for the firecracker sauce—mayonnaise, light sour cream, water, sriracha, honey, garlic powder, soy sauce, and smoked paprika. Whisk thoroughly until well mixed. Adjust the seasoning with salt, pepper, or additional sriracha to reach your preferred spice level. Cover the sauce and refrigerate while you make the meatballs.
- Mix the Meatball Ingredients: In a large bowl, add the ground chicken, finely minced ginger, minced green onion whites, panko breadcrumbs, soy sauce, garlic powder, kosher salt, smoked paprika, and sriracha sauce. Using clean hands, mix the meat and seasonings very well, about 45 seconds, being careful not to overwork the meat to avoid tough meatballs.
- Form the Meatballs: Shape the mixture into eighteen meatballs, about one ounce each. To make shaping easier and prevent sticking, spray your hands with olive oil cooking spray or keep a bowl of water nearby to wet your hands as needed.
- Oven Cooking Method: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Place the meatballs on the sheet with space between each one. Lightly spray the tops with cooking spray. Bake for 14-15 minutes, turning the meatballs once halfway through cooking to ensure even browning and cooking.
- Air Fryer Cooking Method: Preheat the air fryer to 400°F for 5 minutes. Spray the air fryer basket with cooking spray. Arrange the meatballs in the basket, leaving space between each. Cook for 9 minutes, shaking the basket halfway through the cooking process. Depending on your air fryer size, you may need to cook in batches.
- Serve: Toss the cooked meatballs lightly in firecracker sauce or drizzle the sauce on top. Garnish with toasted sesame seeds, diced green onions, and red pepper flakes for an extra kick if desired. Serve immediately for the best flavor and texture.
- Storage: Store cooked meatballs and sauce separately in airtight containers for 4-5 days in the refrigerator.
Notes
- Use panko breadcrumbs instead of fine breadcrumbs for lighter, fluffier meatballs.
- Finely minced fresh ginger adds a subtle warmth and aromatic flavor; do not skip.
- Spraying your hands with cooking spray or wetting them helps prevent the meat mixture from sticking when forming meatballs.
- Adjust sriracha amounts in both the meatballs and sauce to control the spiciness to your preference.
- To garnish, toasted sesame seeds, diced green onions, and red pepper flakes add texture and spice complementing the firecracker flavor.
- Both baking and air frying methods provide excellent results; choose based on your kitchen equipment and preference.
