Firecracker Meatballs (Print version)
Juicy beef meatballs coated in a spicy-sweet firecracker glaze, finished with sesame and spring onions.
# What you'll need:
→ Meatball Blend
01 - 1 pound ground beef or combination 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)
15 - 2 tablespoons unsalted butter
→ Garnish
16 - 2 tablespoons sesame seeds
17 - 2 spring onions, sliced
# How to make it:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Mix ground beef, egg, breadcrumbs, garlic, spring onions, soy sauce, salt, and black pepper in a large bowl until just combined to retain tenderness.
03 - Form the mixture into 20 to 24 evenly sized meatballs and place them in a single layer on the prepared sheet.
04 - Bake for 12 to 15 minutes until fully cooked 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; bring to a simmer, stirring until sugar dissolves.
06 - Reduce heat and blend in butter until fully melted, whisking until glossy.
07 - Transfer baked meatballs to a large bowl, pour hot sauce over, and toss gently to coat all sides.
08 - Garnish meatballs with sesame seeds and sliced spring onions; serve immediately.
# Expert suggestions:
01 -
- This is one of those party dishes that quietly disappears long before the other appetizers are touched.
- The meatballs stay impossibly juicy and the firecracker sauce works magic on leftovers too.
02 -
- Once, I overmixed the meat mixture and ended up with surprisingly tough meatballs—keep it light and gentle.
- Simmering the sauce too quickly can burn the sugars; take it slow for a thick, rich glaze.
03 -
- Wetting your hands before rolling the meatballs keeps everything from sticking and gives an even finish.
- Letting the sauce cool for a minute before tossing helps it cling better to each meatball.