Spicy Chili Crunch Firecracker Meatballs Recipe

Spicy Chili Crunch Firecracker Meatballs Recipe hits you with sweet heat, crispy chili crunch, and juicy, tender meatballs that feel like a party in a bowl. This recipe suits busy weeknights, game days, or anyone who wants bold flavor in about 35–40 minutes, start to finish. I tested these on my own family of spice skeptics, and they now request “the firecracker ones” on repeat.

Spicy Chili Crunch Firecracker Meatballs Recipe

These spicy chili crunch firecracker meatballs pack layers of flavor: savory, garlicky meat, a sticky-sweet glaze, and crispy chili crunch that pops with every bite. You get restaurant-level flavor with simple grocery store ingredients and minimal prep.

“These Spicy Chili Crunch Firecracker Meatballs taste like takeout, but better. The outside stays caramelized and crisp, the inside stays juicy, and that chili crunch on top makes them completely addictive. My family fought over the last meatball, and I already plan to double the batch next time.”

Ingredients You’ll Need

Meatball ingredients

• 1 pound ground chicken
  • You can swap with ground turkey or lean ground pork.
• 1 large egg
• 1/2 cup panko breadcrumbs
  • Regular breadcrumbs work, but panko gives lighter texture.
• 2 tablespoons milk
  • Any dairy or unsweetened oat/soy milk works.
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 green onions, finely sliced
• 2 tablespoons soy sauce
  • Use low sodium if you watch salt.
• 1 tablespoon sriracha or other chili sauce
  • Reduce to 1 teaspoon for milder meatballs.
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Firecracker glaze

• 1/3 cup sweet chili sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 1–2 tablespoons chili crisp / spicy chili crunch
  • Use your favorite brand; I like Lao Gan Ma or Momofuku chili crunch.
• 1 tablespoon sriracha, gochujang, or chili garlic sauce
  • Add more for extra heat.
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 tablespoons water

Toppings & garnish

• 1–2 tablespoons extra chili crunch for serving
• 2 green onions, thinly sliced
• Toasted sesame seeds
• Lime wedges

Pantry shortcuts & substitutions

• Use pre-minced garlic and ginger from a jar if you feel short on time.
• Use frozen pre-cooked meatballs in a pinch and just simmer them in the firecracker glaze.
• Use gluten-free panko and tamari instead of soy sauce for a gluten-free version.

Equipment list

• Large mixing bowl
• Small bowl for glaze
• Sheet pan or large plate for shaping meatballs
• Large nonstick skillet or cast iron skillet
• Tongs or spatula
• Measuring cups and spoons

Tips & Tricks

• Chill the meatball mixture for 10–15 minutes so it firms up and shapes easier.
• Wet your hands lightly with water when you roll meatballs so the mixture does not stick.
• Keep meatballs the same size, about 1 to 1 1/2 inches, so they cook evenly.
• Brown meatballs in a single layer and avoid crowding the pan so they caramelize instead of steam.
• Adjust the heat level by changing the amount of chili crunch and sriracha in the glaze.
• Taste the glaze before you add cornstarch so you can tweak salt, sweetness, or vinegar.
• Spoon extra chili crunch on individual portions so spice lovers can go wild and everyone else can keep it mild.
• Serve over rice, noodles, or veggies to soak up every drop of the firecracker sauce.

How to Make Spicy Chili Crunch Firecracker Meatballs

Step 1: Mix the meatball base

Add ground chicken, egg, panko, milk, garlic, ginger, green onions, soy sauce, sriracha, sesame oil, salt, and pepper to a large mixing bowl.
Use your hands or a sturdy spoon and mix just until everything combines and looks even.
Stop mixing once the mixture looks uniform so the meatballs stay tender and not dense.
Cover the bowl and chill in the fridge for 10–15 minutes while you prepare the glaze.

Step 2: Stir together the firecracker glaze

In a small bowl, add sweet chili sauce, soy sauce, honey, rice vinegar, chili crunch, sriracha, garlic, and ginger.
Whisk until the mixture looks smooth and glossy.
In a separate cup, stir cornstarch and water until no lumps remain, then pour that slurry into the glaze and whisk again.
Taste a small drop and adjust with more honey for sweetness, more vinegar for tang, or more chili crunch for heat.

Step 3: Shape the meatballs

Line a plate or small sheet pan with parchment or lightly oil it.
Scoop about 1 1/2 tablespoons of the meat mixture and roll it between damp hands into a ball.
Place each meatball on the prepared plate and repeat until you use all the mixture.
You should get about 18–22 meatballs, depending on size.

Step 4: Brown the meatballs

Heat 1–2 tablespoons of neutral oil in a large skillet over medium to medium-high heat.
Once the oil shimmers, add meatballs in a single layer, leaving a little space between each one.
Cook 3–4 minutes on the first side until they develop a deep golden crust, then turn and cook another 3–4 minutes, turning as needed so they brown all over.
Check one meatball and see that it looks nearly cooked through in the center; it will finish in the sauce.

Step 5: Simmer in the spicy chili crunch firecracker glaze

Turn the heat down to medium.
Pour the glaze mixture into the skillet with the meatballs and stir gently so each meatball gets coated.
Bring the sauce to a gentle simmer and cook 4–6 minutes, stirring occasionally, until the sauce thickens and the meatballs cook through.
Check that the center of a meatball looks no longer pink and that the sauce clings to the meatballs in a shiny, sticky layer.

Step 6: Finish and garnish

Turn off the heat and let the meatballs sit in the skillet for 2 minutes so the sauce settles and thickens a bit more.
Sprinkle sliced green onions and toasted sesame seeds over the top.
Spoon a little extra chili crunch over the meatballs for more texture and heat.
Serve hot with lime wedges on the side so everyone can squeeze fresh citrus over their plate.

What to Serve with Firecracker Meatballs

Serve these spicy chili crunch firecracker meatballs over steamed jasmine rice, brown rice, or coconut rice so the grains soak up the sauce. You can also pair them with stir-fried veggies, roasted broccoli, or a crunchy cabbage slaw for some freshness and color. Noodles work great too, especially rice noodles or simple garlic butter noodles. If you want a lighter option, serve the meatballs over a big salad with cucumbers, carrots, and a simple lime soy dressing.

Storage Success

• Cool leftovers to room temperature, then store meatballs with sauce in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop over medium-low heat with a splash of water until hot and saucy again.
• Use the microwave in 30–45 second bursts, stirring between each, until the meatballs heat through.
• Freeze cooked meatballs with sauce in a freezer-safe container or bag for up to 2 months, then thaw overnight in the fridge and reheat on the stove.
• If the sauce thickens too much after chilling, loosen it with a spoonful of water or broth while you reheat.

Spicy Chili Crunch Firecracker Meatballs

Spicy Chili Crunch Firecracker Meatballs are juicy, oven-baked meatballs coated in a sweet, spicy, and garlicky firecracker-style sauce for a bold weeknight dinner.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Drinner

Cuisine: American

Ingredients

  

• 1 pound ground beef (90% lean)
• 1/2 pound ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tablespoons milk
• 2 cloves garlic, minced
• 2 tablespoons green onion, finely sliced
• 1 teaspoon soy sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

• 1/3 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha
• 2 tablespoons chili crisp (spicy chili crunch oil)
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1/4 teaspoon garlic powder

• 2 cups cooked white rice
• 2 tablespoons sliced green onions
• 1 teaspoon toasted sesame seeds

Instructions

 

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, egg, milk, minced garlic, green onion, soy sauce, salt, and black pepper.
3. Mix gently with your hands or a spatula just until everything is evenly combined; avoid over-mixing so the meatballs stay tender.
4. Form the mixture into meatballs about 1 to 1 1/2 inches in diameter and place them on the prepared baking sheet, spacing them slightly apart.
5. Bake for 15–18 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).

1. While the meatballs bake, whisk together the mayonnaise, sweet chili sauce, sriracha, chili crisp, honey, rice vinegar, soy sauce, and garlic powder in a medium bowl until smooth.
2. Taste and adjust the heat or sweetness by adding more sriracha, chili crisp, or honey as desired.

1. When the meatballs are done, transfer them to a large bowl.
2. Pour the spicy chili crunch firecracker sauce over the hot meatballs and gently toss until all the meatballs are well coated.
3. Serve immediately over cooked rice, garnished with sliced green onions and toasted sesame seeds if desired.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe, without rice): 520 calories; fat 36 g; saturated fat 9 g; carbohydrates 20 g; fiber 1 g; sugars 13 g; protein 28 g; sodium 930 mg. Values will vary based on specific ingredients, brands, and portion size.