This formula for sparkler chicken meatballs has been latched onto my subconscious mind on an interminable circle throughout the previous half a month. I had been needing something with somewhat more zest, yet somewhat sweet as well. Also, what's more flawless than game day nourishment that is quite solid (they're prepared!) and still has huge amounts of flavor however isn't your customary meatball shrouded in marinara? Sparkler. SAUCE. FTW!
These prepared chicken meatballs are one of Anees' preferred suppers. This is clearly an ongoing advancement. Since up until two or three weeks prior, they didn't exist.
This formula is excessively low support. What's more, in case you're not an enthusiast of chicken meatballs, you can swap it out for turkey or some other sort of ground meat you please. In any case, I do feel that chicken or turkey would match the best with the sauce.
These are ideal for when you're facilitating a game day gathering and need something too tasty on the table. I like to make a major bunch for both of us that we crunch on throughout the entire week. Meatball subs made with sparkler chicken and melty cheddar would be ideal for end of the week snacks and a couple of meatballs matched with a side serving of mixed greens would be perfect for weekday snacks. What's more, in case you're similar to me, with an obsession for nourishment directly from the cooler, well at that point they'd make for a decent nibble as well. That is correct, cold. I like them like that occasionally!
- MEATBALLS:
- 1 ¾ – 2 pounds ground chicken (or turkey)
- 4 teaspoons minced garlic
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 2 large eggs
- 1 cup Panko breadcrumbs*
- ½ teaspoon paprika
- 1 teaspoon onion powder
- FIRECRACKER SAUCE:
- ½ cup hot sauce (I recommend Franks)
- 1 cup light brown sugar
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼-½ teaspoon red pepper flakes (depending on spice preference)
- Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
- In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.
- In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.
- Shape the meat mixture into ball, about 3 tablespoons of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
- Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.
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