Name: Air Fryer Firecracker Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 Tbsp olive oil; 3 cloves garlic, minced; 1 Tbsp minced chives (optional but recommended); 1 tsp kosher salt; 1 tsp onion powder; 3/4 tsp black pepper; 1/2 tsp smoked paprika; 2 large eggs, lightly beaten; 2 lbs ground chicken or ground turkey; 1 cup panko breadcrumbs; 1/2 cup shredded Parmesan cheese; 2 Tbsp minced parsley (optional – for garnish); 3/4 cup packed light brown sugar; 1/2 cup hot sauce (such as Franks); 2 Tbsp apple cider vinegar; 1 Tbsp light soy sauce; 1/2 tsp garlic powder; 1/2 tsp kosher salt (use less if soy sauce is regular or not reduced sodium); 1/2 – 1 tsp red pepper flakes

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Introduction

These Air Fryer Firecracker Chicken Meatballs are a perfect balance of spicy, sweet, and savory flavors. Crispy on the outside and juicy inside, they make a fantastic appetizer or main dish with an easy homemade firecracker sauce.

A close-up view of about a dozen shiny brown meatballs covered in a glossy sauce, arranged in a loose pile on crumpled brown paper atop a white marbled surface. The meatballs have a slightly rough texture, with small pieces of green herbs sprinkled evenly across the tops. One meatball near the center has a light wooden skewer sticking out. The sauce reflects light, giving the meatballs a moist and sticky look. The background is softly blurred, keeping the focus on the meatballs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp minced chives (optional but recommended)
1 tsp kosher salt
1 tsp onion powder
3/4 tsp black pepper
1/2 tsp smoked paprika
2 large eggs, lightly beaten
2 lbs ground chicken or ground turkey
1 cup panko breadcrumbs
1/2 cup shredded Parmesan cheese
2 Tbsp minced parsley (optional, for garnish)
Firecracker Sauce:
3/4 cup packed light brown sugar
1/2 cup hot sauce (we normally use Franks)
2 Tbsp apple cider vinegar
1 Tbsp light soy sauce
1/2 tsp garlic powder
1/2 tsp kosher salt (use less if soy sauce is regular or not reduced sodium)
1/2 – 1 tsp red pepper flakes

Instructions

Step 1: Make the firecracker sauce by combining all sauce ingredients—brown sugar, hot sauce, vinegar, soy sauce, garlic powder, salt, and red pepper flakes—in a small saucepan. Cook over medium heat, stirring often, until the sauce is well combined and thickened, about 7-10 minutes. Remove from heat and let cool. If the sauce thickens too much while cooling, add a teaspoon of water at a time until desired consistency is reached.
Step 2: In a large mixing bowl, whisk together olive oil, garlic, chives, salt, onion powder, black pepper, smoked paprika, and eggs until well combined.
Step 3: Add the ground chicken, panko breadcrumbs, and Parmesan cheese to the bowl. Use your hands to gently combine ingredients, being careful not to over mix to keep the meatballs tender.
Step 4: Preheat the air fryer to 400°F.
Step 5: Scoop the meat mixture into approximately 2-inch meatballs using a cookie scoop or spoon. Spray the air fryer basket with nonstick cooking spray (olive oil or avocado oil spray works well). Arrange the meatballs in a single layer in the basket, cooking in batches if necessary.
Step 6: Spray the tops of the meatballs with cooking spray. Air fry at 400°F for 10 minutes. After 10 minutes, carefully flip each meatball, spray again, and air fry for an additional 5-7 minutes until the internal temperature reaches 165°F.
Step 7: Remove the cooked meatballs and dip each one into the firecracker sauce, then return it to the air fryer basket. Repeat with all meatballs.
Step 8: Air fry the glazed meatballs for 2 more minutes, then remove and serve immediately. Garnish with minced parsley if desired, and serve with any remaining firecracker sauce.

Tips & Variations

Use ground turkey as an alternative to chicken for a slightly different flavor.
Adjust the red pepper flakes in the sauce to control the spice level to your preference.
For added freshness, serve the meatballs with chopped green onions or a squeeze of lime.
Use gluten-free panko to make this recipe gluten-free.

Storage

Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs in the air fryer at 350°F for 3-5 minutes to restore their crispiness, then toss with warmed sauce before serving.

How to Serve

A close-up view of a pile of shiny, glazed meatballs on crinkled brown parchment paper, each meatball coated with a glossy, sticky reddish-brown sauce that catches the light, with small bits of green parsley sprinkled evenly over the top adding a fresh contrast. The meatballs have a slightly textured surface and are closely packed together with one meatball pierced by a light wooden pick. The scene is set against a white marbled texture, enhancing the warm and rich colors of the meatballs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these meatballs instead of using an air fryer?

Yes, bake the meatballs on a lined baking sheet at 400°F for about 20-25 minutes, turning halfway through until cooked through and golden brown.

What can I use if I don’t have panko breadcrumbs?

You can substitute regular breadcrumbs or crushed crackers; however, panko adds extra lightness and crispiness.