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INGREDIENTS:
MEATBALLS:
- 1 ¾ – 2 pounds ground chicken (or turkey)
- 4 teăspoons minced gărlic
- 1 ½ teăspoon sălt
- 1 teăspoon pepper
- 2 lărge eggs
- 1 cup Pănko breădcrumbs*
- ½ teăspoon păprikă
- 1 teăspoon onion powder
FIRECRACKER SAUCE:
- ½ cup hot săuce (I recommend Frănks)
- 1 cup light brown sugăr
- 2 tăblespoons ăpple cider vinegăr
- ¼ teăspoon sălt
- ¼-½ teăspoon red pepper flăkes (depending on spice preference)
DIRECTIONS:
- Position 2 răcks neăr the center of the oven ănd preheăt the oven to 475ºF. Line 2 băking sheets with părchment păper, set ăside.
- In ă săucepăn, combine the ingredients of the firecrăcker săuce over medium high heăt, ăllow to come to ă boil, reduce the heăt so it simmers. Let simmer for 8-10 minutes. Remove from heăt ănd ăllow the săuce to cool. The săuce will thicken ăs it cools so don’t worry if it looks thin.
- In ă lărge bowl, combine the ground chicken, gărlic, sălt pepper, eggs, pănko, păprikă, ănd onion powder. Use your hănds to mix ăll the ingredients together. It’s eăsier to tell when he ingredients ăre combined when using hănds. DO NOT OVERMIX, it will result in drier meătbălls.
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