I can surely say that the holiday season is when I host and attend the most amount of gatherings and pot lucks. These Firecracker Meatballs are a perfect pot luck addition because the meatballs themselves can be done a day or two ahead, then quickly reheat in a microwave or oven for a few minutes. I recommend using chicken thigh here, so you don't have to worry about these being dry. The firecracker sauce can quickly and easily be made right before serving, and a garnish of fresh parsley adds a lovely pop of color. Stunning as they are deliciouis; I hope you give these a try, and enjoy!
Makes approximately 48 meatballs
Ingredients for Meatballs:
4 lbs chicken thigh, extra fat and veins removed, cubed
1 1/2 cups fresh or Panko breadcrumbs
1 whole large onions, roughly chopped
1 teaspoon salt
1 teaspoon crushed black pepper
Ingredients for Sauce:
1 teaspoon granulated garlic (or garlic powder)
1 teaspoon onion powder
1 cup packed brown sugar
2 tablespoons apple cider vinegar
3/4 cups hot sauce (I used Sriracha)
Fresh chopped parsley, for garnish
1. Preheat your oven to 400 degrees F. Line a large baking sheet with foil and oil very lightly; set aside. In the bowl of your food processor, add the chicken thigh, breadcrumbs, chopped onion, salt and pepper and eggs. Pulse until completely ground (you may have to do this in batches- avoid overloading your food processor to ensure the meat will be evenly ground and smooth. Add the mixture to a large bowl and mix using clean hands or a wooden spoon, to ensure the breadcrumbs, eggs and seasonings are evenly distributed).
2. Roll a heaping tablespoon of ground meat to make approximately 1-inch balls. Place balls on lined and oiled baking sheet. Cook for about 10-14 minutes, until completely cooked through. Remove to a large bowl.
3. Once the meatballs have all been baked, prepare sauce. In a small saucepan, add the granulated garlic, onion powder, brown sugar, apple cider vinegar and hot sauce. Bring to a boil, stirring often until all sugar has dissolved. Let the mixture boil for 3 more minutes, then remove from heat. Pour mixture over the baked meatballs and gently mix using 2 large spoons, until all the meatballs have been covered by the sauce. Garnish with fresh chopped parsley. Enjoy.
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