firecracker chicken meatballs

Incredible firecracker chicken meatballs made with flavorful spices and served with a creamy cilantro coconut pineapple rice. These healthy firecracker chicken meatballs are spicy, sweet, savory and make an incredible one pan meal. Easily made gluten free and perfect for meal prep!

Firecracker Chicken Meatballs with Cilantro Coconut Pineapple Rice

For the meatballs:

93% chicken

panko breadcrumbs (or if GF sub 2 tablespoons coconut flour)

¼ cup very finely diced white onion

cilantro

jalapeno,

coconut sugar

cumin

garlic powder

paprika

cayenne

salt

black pepper

olive oil

For the rice:

rice

(15 ounce) can light coconut milk

red bell pepper, julienned

For garnish:

Scallions (green part of green onion only)

In a large bowl, add the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.

Place a large deep skillet over medium-high heat and add in olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.

Reduce the heat to medium-low and add in the coconut milk and pineapple; stir in the rice, then add the meatballs back in and bring to a nice simmer. Cover the pan, reduce heat to low and cook for 20 minutes.

After 20 minutes, remove the lid and add in red bell pepper. Cover and cook for 5 more minutes to help tenderize the bell peppers.

To finish it off, add in cilantro over rice and meatballs. Serve immediately. Makes 4 servings. Garnish with scallions.

Firecracker Chicken Meatballs - a totally delicious and fun way to enjoy plain boring chicken meatballs. Bring them to life with this finger licking, smack-your-lips yummy firecracker sauce!

Firecracker Chicken Meatballs

chicken

breadcrumbs (I used panko)

parsley (chopped)

onion

salt (or

cayenne pepper

vegetable oil (for frying)

garlic (minced)

ginger (fresh, chopped)

soy sauce (low sodium)

brown sugar (packed)

red pepper flakes

hot sauce (such as Sriracha)

black pepper (ground)

parsley (chopped, for garnish)

From meatballs: In a large bowl mix all the meatball ingredients together. Form into small balls the size of golf balls.

Make sauce: In a medium bowl whisk all the sauce ingredients together.&nbsp;

Cook meatballs and finish dish: In a large skillet over medium heat, heat the vegetable oil. Add the meatballs in a single layer and cook until seared all over, 3 to 4 minutes per side. Add sauce and bring to simmer. Simmer until sauce has thickened slightly and meatballs are cooked through, about 5 minutes.

Garnish with parsley and serve warm.

Thai Red Curry Chicken Meatballs A quick weeknight dinner that takes less than 30 minutes to make.

Thai Red Curry Chicken Meatballs

panko breadcrumbs

garlic

ginger (minced)

pepper

cilantro (chopped)

extra virgin olive oil

coconut milk

sriracha

lime juice

Preheat oven to 400 degrees. Lightly grease a baking sheet with oil. In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix.

Portion out 12 large meatballs. (Working with slightly wet hands helps the meatballs from sticking to your hands.)

Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip half way through cooking.

Take out of the oven and toss the cooked meatballs in the Thai Red Curry Sauce. Garnish with extra cilantro if desired. Serve immediately.

Thai Curry Chicken Meatballs

Heat oil in small saucepan. Add garlic and ginger and cook for 1 minute.

Add in curry paste and cook for an additional minute.

Whisk in coconut milk and continue whisking until thick. Take off the heat. Stir in Sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice. Set aside until ready to toss with meatballs.

Thai curry sauce

https://content.jwplatform.com/videos/7DH6Wy1Q.mp4

Thai Red Curry Chicken Meatballs. A quick, low carb, and low-calorie weeknight dinner that takes less than 30 minutes to make. These Thai curry meatballs are also great as an appetizer! Take them to potlucks or have them as a no-fuss meal during the week.

Super Easy Slow Cooker Firecracker Chicken Meatballs. The perfect blend of spicy and sweet! They make a great appetizer or main dish!

Slow Cooker Firecracker Chicken Meatballs

eggs

onion (chopped)

salt and pepper

buffalo sauce

brown sugar

soy sauce

parsley

In a large bowl combine chicken, breadcrumbs, eggs, onion, garlic and parsley. Sprinkle with a bit of salt and pepper.

Form into meatballs. I made about 2 dozen meatballs.

Place the meatballs on a baking sheet lined with foil. Spray with a bit of cooking spray.

Brown meatballs under the broiler (I use the high setting) until browned. About 6 minutes on each side. Flip half way through.

Place meatballs in the slow cooker and add in the buffalo sauce, brown sugar and soy sauce.

Cook on low for 2 hours. Serve warm with chopped parsley and crushed red pepper flakes, if desired!

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Top 4 firecracker chicken meatballs recipes from across the web

The most viewed firecracker chicken meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Firecracker Chicken Meatballs with ...

Firecracker Chicken Meatballs

Thai Red Curry Chicken Meatballs

Slow Cooker Firecracker Chicken Mea...

The most viewed firecracker chicken meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine