20 Minute Firecracker Meatballs

Love homemade meatballs? Try my air fryer meatballs, lamb meatballs, ground chicken meatballs, and meatballs and gravy. I first tried firecracker meatballs when I accidentally ordered my family several weeks’ worth of the food delivery service, ‘Hello Fresh’. These DIY meal kits featured a simple recipe for Asian American-inspired meatballs that was elevated by the most incredible sauce. Of course, me being me, I had to recreate them as soon as possible! This firecracker meatball recipe tastes better than any other dish. It is such a hit, I’ve used the homemade sauce to make firecracker chicken and firecracker salmon, too!

Why I love this recipe

Minimum work. There is a reason why I love to make this for my family as a weeknight dinner. All you have to do is mix, shape, cook, and sauce! Furthermore, it’s made in one pot so cleaning up is a breeze! Fast. From prep to plate, this entire dish takes less than 20 minutes to make. Super versatile. I typically serve them over rice or noodles, but they work just as well as a fun appetizer. My little ones love them in hoagie rolls as a meatball sub. Loaded with flavor and texture. The sauce and meatballs are perfectly balanced. You get the hints of sweetness, tanginess, and heat in the sauce and the subtle cheesiness in the meatballs. The sauce is sticky and thick, and the meatballs are juicy and tender.

Ingredients Needed

Don’t let the long list of ingredients scare you. Besides the meat and eggs, the rest are simple pantry staples. Here is what you’ll need:

Ground pork OR ground chicken. While most firecracker meatball recipes call for ground chicken, I prefer using ground pork. I find the pork retains the flavors better and yields a juicier meatball. Breadcrumbs. I used panko breadcrumbs, but the standard kind works too. Parmesan cheese. Freshly grated. The flavor is unmatchable, and it melts better. Olive oil. It helps to shape the meatballs and enhances the juiciness. Eggs. Bind the meatballs together. Salt and ground black pepper. To season. Spices. I used a mix of smoked paprika, garlic powder, and onion powder for these meatballs. Oil. Use any neutral oil of your choice to pan-fry the meatballs. Firecracker sauce. The namesake of this incredible dish. A combination of buffalo sauce, brown sugar, soy sauce, and some seasonings make the dreamiest and most fiery sauce ever. Please try and use fresh garlic and ginger as it really makes such a difference.

How to make firecracker meatballs

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the meatball mixture: Mix the ground meat with breadcrumbs, parmesan, olive oil, egg, and spices in a large bowl. Once mixed, knead the mixture with your hands. Step 2- Roll into meatballs: Shape the meatballs into 2-inch balls or approximately 2 ounces each. Step 3- Make the sauce: Combine the different sauce ingredients in a bowl and set it aside. If needed, whisk again to avoid clumping. Step 4- Cook the meatballs: Heat the oil in a skillet and cook the meatballs until browned from all sides. Step 5- Sauce them up: Add the hot sauce to the meatballs and gently toss to coat them. Allow the sauce to thicken for a few minutes. Garnish and serve: Sprinkle with freshly chopped parsley and green onions, and enjoy it warm.

Arman’s recipe tips and variations

Oil your hands. Don’t you hate when the meatball mixture sticks to your hands instead of forming a ball? To avoid this, oil or water your hands before rolling the meatballs. Avoid overmixing the mixture. For soft, moist, and tender meatballs, DO NOT overmix the meatball dough. It’s like cake batter: you don’t want these to turn out gummy or rubbery. Weigh the meatballs. I like to use a scale for the ultimate foolproof method of equal-sized meatballs. For this particular recipe, each meatball comes out to be around 2 ounces each (45 grams). Use other ground meat. Because the sauce is the star of this dish, you can swap out the ground meat for other options, including ground beef and ground turkey. Adjust the spice level. When making this dish for non-family members, I often dial back the heat and swap out half the buffalo sauce for some ketchup or barbecue sauce. Remember, you can always add more heat after by sprinkling some red pepper flakes or a drizzle of hot sauce.

Storage instructions

To store. Refrigerate the leftover meatballs in an airtight container for up to three days. Easily make baked firecracker meatballs by swapping the skillet for a sheet pan. The meatballs will still be super juicy and flavorful. To oven-bake them, prep the meatballs as instructed, then place them on a lined baking sheet. Bake the meatballs on the top rack at 180C/350F for 15-18 minutes or until the meat reaches an internal temperature of 165F. While the meatballs bake, prep the sauce in a saucepan over low heat. Toss through the meatballs and serve. Because these meatballs are full of punchy, bold flavors, serve them over simple carbs like steamed basmati rice or noodles or over some lettuce leaves to make lettuce wraps. For a low carb and high protein meal, pair them with some green vegetables like air fryer frozen green beans, sauteed asparagus, or some sauteed spinach. To freeze. Freeze the leftover meatballs (without the sauce) in a freezer-safe container for up to 3 months. To reheat. I like to microwave the meatballs for 10-15 seconds but you can heat them up in a skillet.