These meatballs are one of my absolute favorite creations! They are perfect for snacking on at a tailgate, but they’re also incredible for dinner with some veggies & rice.
I love bringing these to a party because they change things up a little. There is always dips, always something sweet.. I love adding this spicy baby to the mix!
They’re also wonderful because they can be adjusted to your desired heat level. Trust me, you’re going to want to try these!
Happy cooking! xx
ellyn
SERVINGS: 20 -24 meatballs
TIME: 30 minutes
INGREDIENTS:
• 1 lb ground chicken
• 1 egg
• 1 cup panko
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon garlic powder
• 1 – 2 teaspoons red pepper flakes ( you can go all the way up to a tablespoon if you like things super spicy! )
• 2 tablespoons coconut aminos or soy sauce
• 1 tablespoon sriracha
• ½ cup chopped green onions
For glaze..
• ½ cup sriracha
• 1 tablespoon coconut aminos or soy sauce
• 2 tablespoons honey
• ½ teaspoon salt
INSTRUCTIONS:
1. Preheat oven to 400.
2. Combine all meatball ingredients. Form into balls ( smaller for appetizer, larger for dinner! )
3. Bake for 15-20 minutes – the time will depend on how big your meatballs are!
4. While the meatballs cook, combine all ingredients for the glaze.
5. After the meatballs have cooked, coat with glaze & cook for another 5 minutes.* I like to serve these with a little cilantro on top & a wedge of lime.
6. Enjoy!
NOTES:
* For the glaze – you can also serve the glaze as a sauce instead of spooning it over the meatballs or if you’re feeling lazy you can just drizzle over the glaze instead of coating!
* Keep in mind who you are serving this too. If it’s someone you know isn’t into spicy stuff, only do about 1/2 a teaspoon of red pepper flakes. This will help you lower the heat without compromising on flavor!
