Firecracker Meatballs (Printer-friendly)
Juicy baked meatballs glazed in a sweet-spicy firecracker sauce, finished with sesame and spring onions.
# What You Need:
→ Meatballs
01 - 1 pound ground beef or a blend of beef and pork
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 cloves garlic, 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 extra heat)
15 - 2 tablespoons unsalted butter
→ Garnish
16 - 2 tablespoons sesame seeds
17 - 2 spring onions, sliced
# How to Make It:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Combine ground beef, egg, breadcrumbs, garlic, spring onions, soy sauce, salt, and black pepper in a mixing bowl. Mix until just combined to maintain tenderness.
03 - Form mixture into 20 to 24 small, evenly-sized meatballs and arrange on prepared baking sheet.
04 - Bake meatballs for 12 to 15 minutes until they are cooked through and well-browned.
05 - While meatballs bake, combine hot sauce, brown sugar, honey, apple cider vinegar, soy sauce, and sriracha in a saucepan over medium heat. Stir constantly and bring to a simmer until sugar dissolves.
06 - Reduce heat and stir in unsalted butter until melted and the sauce is glossy.
07 - Transfer baked meatballs to a large bowl. Pour hot firecracker sauce over the meatballs, tossing gently to coat each piece evenly.
08 - Arrange meatballs on a serving platter and sprinkle generously with sesame seeds and sliced spring onions. Serve immediately.
# Expert Tips:
01 -
- The sticky, bold sauce is the kind that clings to every meatball and begs to be mopped up with extra rice.
- You can control the heat so everyone at the table gets their perfect level of fiery satisfaction.
02 -
- If you overmix the meatball mixture, they'll be chewy and less juicy—stop mixing as soon as the ingredients are combined.
- Letting the sauce bubble too long will thicken it too much; pull it off the heat as soon as it glides silkily from your spoon.
03 -
- Always taste your sauce before pouring—every bottle of hot sauce is a little different.
- A pat of cold butter at the end makes the sauce extra silky and smooth.