A little sweet, a little spicy. Tender, full of flavor.
Best of all? Easy to make!
Prep time: 15
Cook time: 12-15 minutes
Serves: Makes about 24 meatballs
(Nutrition info based off of 3 meatballs per serving)
For the meatballs:
2 lb lean ground chicken breast
2 large eggs
1 cup panic breadcrumbs
4 tsp minced garlic
1 tsp onion powder
1/2 tsp smoked paprika
1 1.5 tsp salt
1 tsp pepper
1/2 cup Franks hot sauce
1 cup light brown sugar
Crushed red pepper flake to taste
2 tbsp apple cider vinegar
Place two oven racks in the center of the oven, preheat to 475
Place a saucepan over medium heat. Combine sauce ingredients and allow to come to a boil. Reduce heat to a simmer. Allow to simmer for about 8-10 minutes. Remove from heat and allow sauce to cool and thicken. This takes a little time so don’t worry if it’s a little on the thinner side to start.
In a large bowl, combine meatball ingredients. Do not over mix or the meatballs will not be as moist.
Shape mixture into meatballs and place on two parchment paper lined cookie sheets. An ice cream scoop works great for this. You want each meatball to be about 3 tbsp. Place on cookie sheet and bake for 11-13 minutes or until cooked through.
Using silicone tongues, dip each meat ball in firecracker sauce and return to cookie sheet to bake for an additional 2 minutes.
** For extra dipping sauce, double your sauce recipe.
** Goes excellent with steamed broccoli and rice
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