Pan Fried Firecracker Chicken Meatballs

About This Recipe

Crispy pan fried ground chicken meatballs in a sweet and spicy firecracker sauce.

Ingredients

• 1 Tbsp 16g Olive Oil
• 1 lb Ground Chicken (97/3)
• 1/4 C 30g Panko Breadcrumbs
• 1 oz Shredded Parmesan Cheese
• 1 tsp Garlic Powder
• 1 tsp Ground Ginger
• 1 tsp Red Pepper Flakes
• 1 large Egg
• 2 Tbsp 30g Buffalo Sauce
• 1/2 C 96g Swerve Brown Sugar (or dark brown sugar)*
• 1/4 C 60g Buffalo Sauce
• 2 Tbsp 30g Cider Vinegar

Instructions

1. Mix the breadcrumbs, parmesan, and spices together in a large bowl before adding the chicken, egg, and buffalo sauce. Stir until everything is evenly combined and divide the mixture into 12 50g meatballs and set aside.
2. Mix the sauce ingredients and set aside.
3. Heat a large skillet over medium heat with the olive oil. Carefully place the meatballs in the skillet and cook for 2-3 minutes until the bottoms are golden brown. Flip the meatballs and cook for an additional 6-8 minutes, turning the meatballs every 1-2 minutes to brown on all sides. (8-10 minutes total.)
4. Add the sauce to the pan and gently stir/toss the meatballs in the sauce as it reduces. After 2-3 minutes, the sauce should be thick and sticky, and the meatballs should be fully cooked to an internal temperature of 165ºF.
5. Remove from the heat and top the meatballs with toasted sesame seeds and green onion.