Firecracker Meatballs

Firecracker meatballs are an easy, flavor-packed dish that delivers sweet heat with minimal effort. These juicy beef meatballs are topped with a creamy, spicy-sweet sauce, perfect for weeknight dinners or as a crowd-friendly appetizer.

Best Ingredients

• Ground Beef: Using lean beef keeps the pan from getting greasy. Ground chicken or ground turkey can be used, but cook to 165°F.
• Panko: Panko keeps the texture light, though regular breadcrumbs or crushed crackers work too. Use gluten-free panko if needed.
• Mayonnaise: Kewpie mayo adds a richer, slightly tangy flavor, but regular mayo works in a pinch. Add a squeeze of lime juice or rice vinegar for extra zip.
• Sriracha: Heat varies by brand, so start with a little and taste as you go. You can also swap in chili garlic sauce or gochujang for a deeper chili flavor. Cut the heat by skipping red pepper flakes and reducing the sriracha.
• Honey: Honey sweetens and rounds out the heat. Or swap for brown sugar or maple syrup.

How to Make Firecracker Meatballs

1. Whisk all the sauce ingredients in a bowl and set aside (full recipe below).
2. In another bowl, mix the meatball ingredients until just combined.
3. Roll into balls. Place on a baking sheet and bake.

Serve over rice drizzled with sauce, with extra sauce on the side for dipping.

Storing and Leftovers

Store cooked leftover meatballs in an airtight container in the fridge for up to 4 days, and store the sauce separately.

Freeze baked meatballs on a tray until firm, then transfer to a freezer bag for up to 3 months. Do not freeze the sauce, as it’s best fresh.

To reheat, thaw overnight in the fridge, then heat meatballs in short microwave bursts or in a 350°F oven until heated through, adding the sauce after reheating.

Did you enjoy this Firecracker Meatballs Recipe? Leave a comment and rating below.

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Total Time 26 minutes minutes

• Preheat the oven to 375°F. Line a baking sheet with foil or parchment.

• In a small bowl, whisk together mayonnaise, sriracha, soy sauce, honey, ½ teaspoon garlic powder, red pepper flakes, and toasted sesame oil until smooth. Refrigerate for serving.

• In a large bowl, combine ground beef, bread crumbs, green onions, egg, 1 teaspoon garlic powder, ginger, and salt. Mix until combined, roll into 24 meatballs, and place on the prepared baking sheet.

• Bake for 16 to 18 minutes or until the meatballs are cooked through and reach 160°F in the center.

• Serve the meatballs drizzled with sauce and garnish with green onions, sesame seeds, and additional red pepper flakes if desired.

1 pound of frozen meatballs can be used in place of homemade. Bake the meatballs according to package directions and serve with the sauce.
Garnish with red pepper flakes, sliced green onion, and toasted sesame seeds. 
Keep leftover meatballs in an airtight container in the refrigerator for up to 4 days. Store the sauce separately. Freeze meatballs for up to 3 months (without the sauce). 

Calories: 357 | Carbohydrates: 9g | Protein: 26g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 720mg | Potassium: 448mg | Fiber: 1g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course

Cuisine American

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