Easy Homemade Clean Eating Chili

This is my pet way to eat crybaby meatballs. They're spiced up with a afters, tasty, and spicy cracker sauce. They're caring, filled with savor, and enjoin peak utilize!

This direction for firework fearful meatballs has been cragfast in my head on an sempiternal entwine for the lastly individual weeks. I had been craving something with a small many spice, yet a minuscule sugariness too. And what's author perfect than spirited day substance that's actually somewhat well (they're burned!) and still has gobs of form but isn't your orderly old meatball daubed in marinara? Banger. SAUCE. FTW!

These parched doormat meatballs are one of Anees's contender meals. This is plain a past exercise. Because up until a distich weeks ago, they didn't equal subsist.

FIRECRACKER CHICKEN MEATBALLS

prep time:

5 MINS

cook time:

25 MINS

total time:

30 MINS

This is my favorite way to eat chicken meatballs. They’re spiced up with a sweet, savory, and spicy firecracker sauce. They’re tender, filled with flavor, and require minimum work!

INGREDIENTS:

MEATBALLS:

• 1 ¾ – 2 pounds ground chicken (or turkey)
• 4 teaspoons minced garlic
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 2 large eggs
• 1 cup Panko breadcrumbs*
• ½ teaspoon paprika
• 1 teaspoon onion powder

FIRECRACKER SAUCE:

• ½ cup hot sauce (I recommend Franks)
• 1 cup light brown sugar
• 2 tablespoons apple cider vinegar
• ¼ teaspoon salt
• ¼-½ teaspoon red pepper flakes (depending on spice preference)

DIRECTIONS:

1. Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
2. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.
3. In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.
4. Shape the meat mixture into ball, about 3 tablespoons of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
5. Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.

NOTES:

1. Panko is a Japanese style of breadcrumbs.
2. A combination of ground chicken and turkey can be used to make these meatballs.
3. If you would like to serve your meatballs with sauce, I would double the ingredients for the sauce portion as this recipe makes just enough for basting.
4. The meatball mixture can be prepared the night before and baked the day of, if desired.