How to Make Firecracker Chicken Meatballs

Make the Sauce

• Combine sweet chili sauce, ketchup and sriracha in a small mixing bowl. Whisk well and set aside.

Make the Meatballs

• In a large mixing bowl combine, ground chicken, panko breadcrumbs, one large egg, low sodium soy sauce, avocado oil, onion powder, garlic powder, salt, black pepper, ground ginger, and red pepper flakes to the ground chicken. Mix well and form into meatballs. You’ll get 28-30 small meatballs for this recipe.

Cook the Meatballs

• Add 2-3 tablespoon of vegetable oil to a large non-stick pan. Place over medium high heat. Once the oil is hot, add about half of the meatballs to the hot pan. Turn frequently until they are golden brown on all sides. Remove the meatballs from the pan and place them on a paper towel to absorb excess oil. Repeat this step from the remaining meatballs.
• Once all the meatballs are cooked, use a paper towel to carefully remove any excess oil from the pan.
• Add all the meatballs back to the pan and pour in the sauce. Simmer over low heat until the sauce is warmed through, and the meatballs are cooked through. You’ll want the internal temperature to reach 165 degrees Fahrenheit. Serve hot and enjoy.