Easy Firecracker Chicken Meatballs

Happy Diwali, folks! Are you hosting a party to celebrate the festival of lights with your friends and family? We’re sure you’re serving them your specials. But may we suggest an addition? We promise you – this one’s a total firecracker, and it’s going to blow the taste buds of your guests. Richa of My Food Story created these super easy firecracker chicken meatballs. This recipe is the last one in our series of festive food.

Over to her.

Spicy, juicy and full of dhamaka – that’s what these easy firecracker chicken meatballs are! I’m dipping my fingers in that sauce as I write because it’s so irresistible. And definitely the star here. Because what’s life without an extra spicy sauce that almost burns your mouth but cannot be resisted.

I created this recipe because we love meatballs and I wanted them to feature on our Diwali menu for this year. When I tested this recipe, and tried out the sauce they were immediately christened Firecracker Chicken Meatballs because they are a BOMB in your mouth.

These meatballs are made with a basic mixture of minced chicken, panko breadcrumbs, eggs, seasoning and lots of garlic. But my secret ingredient that makes these extra juicy is grated parmesan. It’s not melty cheesy but it adds a lovely flavor, binds and add little pockets of cheese that make these meatballs really soft.

There are a few different ways you can enjoy these meatballs. You can either make the sauce on the side and dip these as you go, or you can toss these in the sauce and simmer them for a few minutes like I do, or you can brush them with the sauce and bake them for a few minutes. I’ve tried them all three ways – yes that’s how many times these meatballs have been made so far – and I love them every way!


I like to balance the spice here with a glass of Chenin Blanc from Big Banyan. The Chenin Blanc has a fruity aroma of yellow apple, white lemon and peach and the mild sweetness and acidity in the wine works really well with these spicy firecracker chicken meatballs. In fact, I don’t think you should ever try these without a chilled glass of this wine. The pairing is absolutely stunning and you’ll be wanting a sip after every few bites.

I think our Diwali menu is looking pretty good now. We now have firecracker meatballs, three cheese samosas and lavender white chocolate truffles that are absolutely divine. Pair a different wine with each of these to feel like you have arrived!

You’ll need

For meatballs:

  • 1 kg/ 2 pounds ground Chicken
  • 1 ½ tablespoons minced Garlic
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 Eggs
  • ¾ cup Panko Breadcrumbs
  • 1/3cup grated Parmesan
  • 1 teaspoon Paprika
  • Olive Oil for brushing

For firecracker sauce:

  • ¼ cup Sriracha
  • ½ cup Brown Sugar
  • 2 tablespoons Apple Cider Vinegar
  • ¼ teaspoon salt
  • 1 sliced Jalapeno, optional

How to make it

  1. Preheat the oven to 200C/390F. Place a rack on a tray and brush it with oil.
  2. Meatballs: In a large bowl, combine all the ingredients for the meatballs except oil. Do not overmix because that will result in drier meatballs. Using your hands to mix is the best way as it helps determine when the ingredients are combined. Shape the mixture into meatballs – about 2 tablespoons per meatball and place them on the rack, making sure that they don’t touch each other. Brush with olive oil and bake for 20-25 minutes.
  3. Firecracker Sauce: Heat all the ingredients for the sauce except jalapenos in a pan and bring to a boil. Then reduce to a simmer for 6-8 minutes. The sauce will thicken as it cools. Right at the end add the jalapenos (if using) and switch off the flame.
  4. Tossing them together: Once the meatballs are baked, add them to the sauce and toss everything together. There will be extra sauce in the pan, which you can remove separately and serve on the side.

This post was created in partnership with My Food Story and first appeared on www.myfoodstory.com

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