Description
Spice up your dinner routine with these irresistible Firecracker Meatballs that pack a perfect punch of heat and sweetness. They disappear faster than you can serve them!
Ingredients
Scale
- 1 lb (454g) ground beef (80/20 lean-to-fat ratio)
- 1/2 lb (227g) ground pork
- 1/2 cup (50g) panko breadcrumbs
- 1/4 cup (60ml) milk
- 1 large egg, lightly beaten
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 medium onion, finely diced (about 1/2 cup)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for cooking)
- 1/3 cup (80ml) buffalo hot sauce or sriracha
- 1/2 cup (120ml) brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Green onions and sesame seeds for garnish (optional)
Instructions
- In a large bowl, combine ground beef and pork. In a separate small bowl, soak panko in milk for 5 minutes until soft.
- Add soaked breadcrumbs, egg, garlic, onion, salt, and pepper to the meat. Mix gently with hands until just combined, being careful not to overmix.
- With slightly damp hands, form mixture into 1½-inch meatballs (about 20-24 total). Let rest for 10 minutes.
- Heat oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned all over and nearly cooked through (about 8-10 minutes total).
- Transfer meatballs to a paper towel-lined plate. In the same skillet, combine hot sauce, brown sugar, vinegar, soy sauce, garlic, and red pepper flakes.
- Bring sauce to a simmer, stirring to dissolve sugar and scrape up browned bits from pan. Simmer for 2 minutes.
- Whisk in cornstarch slurry and cook for 1-2 minutes until sauce thickens.
- Return meatballs to skillet, turning to coat in sauce. Simmer for 5-7 minutes until meatballs are completely cooked and sauce forms a glossy glaze.
- Garnish with chopped green onions and sesame seeds if desired before serving.