Firecracker Meatballs are packed with bold flavors and the perfect mix of spice, creaminess, and a little sweetness. The meatballs stay juicy and tender, thanks to a simple mix of breadcrumbs, milk, and garlic. The sauce pulls everything together with a balance of heat from buffalo sauce, tanginess from vinegar, and a touch of honey for contrast.
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Meatball recipes like my Firecracker Meatballs make hosting easy, whether it’s a family dinner or game day. I can make them ahead, store them in the fridge, or freeze them for later. Whether I serve them over rice or as an appetizer, they’re always gone fast!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Firecracker Meatballs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps, and you’ll have a batch of bold and spicy Firecracker Meatballs ready in no time.
Preheat the oven to 425°F.
Prepare the Meatball Mixture
In a large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, scallion whites, pinch of salt, and red pepper flakes. Mix everything together gently—overworking the mixture can make the meatballs dense.
Roll into 1 ½-inch balls and place them on a parchment-lined baking sheet.
Bake the Meatballs
Lightly brush the meatballs with vegetable oil, which helps them brown as they bake. Transfer to the oven and bake for 15 minutes, or until cooked through.
Make the Spicy Firecracker Sauce
While the meatballs are in the oven, whisk together the sour cream, mayonnaise, buffalo hot sauce (you could use Sriracha sauce), rice vinegar, soy sauce, and honey.
The sweet and savory sauce should be smooth and slightly thick, just enough to coat the meatballs. Let it rest for a few minutes so the flavors blend.
Assemble and Serve
Once the meatballs are done, transfer them to a serving dish or over a bowl of rice. Drizzle with the sauce and sprinkle with chopped scallions.
If you like a little crunch, add sesame seeds on top. Serve warm and enjoy!
Firecracker Meatballs
Add Preferred SourceIngredients
- 1 pound ground beef
- ¼ cup bread crumbs
- ¼ cup milk
- 2 tablespoons garlic minced
- ¼ cup thinly sliced scallions the white bulb ends
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- ¼ cup sour cream
- ¼ cup mayo
- 2 tablespoons buffalo hot sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Sprinkle of chopped scallions
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, breadcrumbs, milk, minced garlic, sliced scallion whites, salt, and red pepper flakes. Mix until evenly incorporated, then shape the mixture into 1 ½-inch meatballs and arrange them on the prepared baking sheet.1 pound ground beef, ¼ cup bread crumbs, ¼ cup milk, 2 tablespoons garlic, ¼ cup thinly sliced scallions, 1 teaspoon salt, ½ teaspoon red pepper flakes
- Lightly brush the tops of the meatballs with vegetable oil. Transfer the baking sheet to the oven and bake for 15 minutes.2 tablespoons vegetable oil
- Meanwhile, in a medium bowl, whisk together the sour cream, mayonnaise, buffalo hot sauce, rice vinegar, soy sauce, and honey until smooth. Set aside.¼ cup sour cream, ¼ cup mayo, 2 tablespoons buffalo hot sauce, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey
- Once the meatballs are cooked, arrange them on a serving plate or over rice. Drizzle the prepared sauce over the top, then garnish with additional chopped scallions (green ends) and sesame seeds if desired.Sprinkle of chopped scallions
Notes
- Use fresh garlic: Freshly minced garlic gives the meatballs a stronger, richer flavor than pre-minced garlic from a jar.
- Mix gently: Overmixing the ground beef can make the meatballs tough. Mix until just combined for a tender texture.
- Keep them the same size: Rolling the meatballs evenly ensures they cook at the same rate, so you don’t end up with some overdone and others undercooked.
- Brush with oil before baking: A light coating of vegetable oil helps create a slight crust on the outside while keeping the inside moist.
- Adjust the spice level: If you want extra heat, add more red pepper flakes to the meatballs or an extra splash of buffalo sauce in the Firecracker sauce.
- Let the sauce rest before serving: Giving it a few minutes to sit helps the ingredients blend together for a smoother taste.
- Drizzle the sauce at the end: Pouring the sauce over the meatballs just before serving keeps them from getting soggy.
- Protein: Sub out the ground beef for ground pork, ground chicken or ground turkey; they’ll work just as well.
Nutrition
Recipe Notes and Expert Tips
I’ve got a few tips to make sure your Firecracker Meatballs turn out just right.
- Use fresh garlic: Freshly minced garlic gives the meatballs a stronger, richer flavor than pre-minced garlic from a jar.
- Mix gently: Overmixing the ground beef can make the meatballs tough. Mix until just combined for a tender texture.
- Keep them the same size: Rolling the meatballs evenly ensures they cook at the same rate, so you don’t end up with some overdone and others undercooked.
- Brush with oil before baking: A light coating of vegetable oil helps create a slight crust on the outside while keeping the inside moist.
- Adjust the spice level: If you want extra heat, add more red pepper flakes to the meatballs or an extra splash of buffalo sauce in the Firecracker sauce.
- Let the sauce rest before serving: Giving it a few minutes to sit helps the ingredients blend together for a smoother taste.
- Drizzle the sauce at the end: Pouring the sauce over the meatballs just before serving keeps them from getting soggy.
- Protein: Sub out the ground beef for ground pork, ground chicken or ground turkey; they’ll work just as well.
How to Store Leftover Firecracker Meatballs
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, warm them in the microwave or a skillet over low heat.
If freezing, store the cooked meatballs separately from the sauce. Freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container or bag. They’ll keep for up to three months.
Thaw in the fridge before reheating and add the sauce fresh before serving.
What to Serve With Firecracker Meatballs
I recommend serving these meatballs with rice, mashed potatoes, green beans, or roasted vegetables. A crisp salad or toasted bread works well, too.
If you’re making them as an appetizer, they work great in lettuce wraps, a side of ranch or blue cheese dressing makes a great dip.
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