I’ve perfected my chicken meatballs after countless tries. Finally, I’ve got it where I like it! It’s a little different…I’ve subbed the usual breadcrumbs for almond flour and it just creates this moist meatball that I’ve never been able to achieve with breadcrumbs. The firecracker sauce has quite a kick to it but brings you in with its slight sweetness from the brown sugar. Spicy & Sweet my favorite combination! Enjoy friends.
Ingredients for the meatballs:
2 lb. ground chicken
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
2/3 Cup almond flour
Ingredients for Firecracker sauce:
3/4 Cup Frank’s Red Hot sauce
1 and 1/4 Cup packed light brown sugar
4 Tablespoon apple cider vinegar
red chili flakes (optional: for topping)
Green onions (optional: for topping)
- Heat oven to 375
- Make the meatballs: combine all ingredients in a bowl and mix gently, just to incorporate. Take a heaping Tablespoon of meatball mixture and roll with hands to create a ball. Drop on foil lined baking dish.
- Bake meatballs at 375 for 20 minutes or until cooked through
4. While meatballs bake make the Firecracker sauce. In a saucepan add the Frank’s red hot, brown sugar and apple cider vinegar. Stir and cook for 8-10 minutes until sauce thickens up. When sauce thickens turn off heat.
5. Remove meatballs from oven and drop into the saucepan with the Firecracker sauce. Turn heat on to medium high and turn the meatballs around in the sauce to coat. Around 3-5 minutes. Remove from heat and serve immediately. Optional* sprinkle with green onion slices and/or red pepper flakes. Suggested pairing: Basmati Rice