Firecracker Meatballs
Firecracker Meatballs are the kind of recipe that works for just about any occasion, whether it’s a quick weeknight dinner or a game-day spread. They’re easy to make, packed with just the right amount of heat, and the creamy, tangy sauce takes them to the next level. I love that they can be made ahead, stored in the fridge, or frozen for later, making them a stress-free option when I need something reliable. Serve them over rice, tuck them into sliders, or set them out with toothpicks—either way, they never last long!
Ingredients
- 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
Calories: 540kcalCarbohydrates: 13gProtein: 23gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 97mgSodium: 1487mgPotassium: 433mgFiber: 1gSugar: 6gVitamin A: 271IUVitamin C: 7mgCalcium: 83mgIron: 3mg
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