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.
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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!
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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!