Firecracker Meatballs with Glaze (Printable)
Baked meatballs glazed in a sweet-spicy firecracker sauce, finished with sesame seeds and sliced spring onions.
# What You'll Need:
→ For the Meatballs
01 - 1 pound ground beef or a 50/50 blend of ground beef and ground pork
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 2 spring onions, finely chopped
06 - 1 tablespoon soy sauce
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
→ For the Firecracker Sauce
09 - 1/3 cup plus 1 tablespoon hot sauce, such as Frank’s RedHot
10 - 3 tablespoons brown sugar
11 - 2 tablespoons honey
12 - 2 tablespoons apple cider vinegar
13 - 2 tablespoons soy sauce
14 - 1 tablespoon sriracha or chili paste (optional, for additional heat)
15 - 2 tablespoons unsalted butter
→ Garnish
16 - 2 tablespoons sesame seeds
17 - 2 spring onions, sliced
# How to Make It:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, egg, breadcrumbs, minced garlic, finely chopped spring onions, soy sauce, salt, and black pepper. Mix gently until all components are just incorporated to prevent overworking.
03 - Portion the mixture and form into 20 to 24 small meatballs. Arrange evenly on the prepared baking sheet.
04 - Place the baking sheet in the oven and bake for 12 to 15 minutes, until the meatballs are cooked through and well browned.
05 - While the meatballs bake, combine hot sauce, brown sugar, honey, apple cider vinegar, soy sauce, and sriracha (if using) in a saucepan over medium heat. Stir and bring to a gentle simmer, dissolving the sugar completely.
06 - Reduce the heat to low and stir in unsalted butter until fully melted and the sauce appears glossy and smooth.
07 - Transfer the baked meatballs to a large bowl. Pour hot firecracker sauce over and toss carefully to coat all meatballs evenly.
08 - Arrange meatballs for serving and sprinkle with sesame seeds and sliced spring onions. Serve immediately.
# Expert Hacks:
01 -
- No one will guess how fast these come together, but the sauce tastes like you simmered it all afternoon.
- They’re the heroes of every party platter and weeknight dinner, never failing to disappear first.
02 -
- Once, I learned that letting the sauce boil too long turned it sticky and bitter—the secret is melting butter in gently at the end.
- I used to crowd the pan, but giving each meatball space makes all the difference for a proper crust.
03 -
- Mix the meat gently: overworking makes tough meatballs, so use a light touch.
- A thermometer helps—meatballs are perfect at 72°C/160°F inside.