Bang Bang Sriracha Cocktail Meatballs

  4.3 – 3 reviews  • Pork

Cocktail-sized meatballs made of chicken and pork that are covered in the ideal ratio of sweet and hot will undoubtedly be the party’s “bang.” Every game day should have something.

Prep Time: 15 mins
Cook Time: 14 mins
Additional Time: 2 mins
Total Time: 31 mins
Servings: 10
Yield: 20 cocktail meatballs

Ingredients

  1. cooking spray
  2. ½ pound ground chicken
  3. ½ pound ground pork
  4. ½ cup panko bread crumbs
  5. 1 medium egg
  6. 1 teaspoon sriracha sauce
  7. 1 teaspoon garlic powder
  8. 1 teaspoon dried chives
  9. ½ teaspoon salt
  10. ½ teaspoon ground black pepper
  11. ⅓ cup mayonnaise
  12. 2 tablespoons sweet chili sauce
  13. 2 tablespoons sriracha sauce
  14. 1 tablespoon rice vinegar
  15. ½ carrot, grated
  16. 2 tablespoons chopped cilantro
  17. 20 toothpicks

Instructions

  1. Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with nonstick cooking spray.
  2. Combine chicken, pork, bread crumbs, egg, egg, sriracha sauce, garlic powder, chives, salt, and pepper in a large bowl. Mix until evenly combined. Form into 20 meatballs and place on the baking sheet.
  3. Bake in the preheated oven for 8 minutes. Flip and cook until no longer pink in the centers, about 6 minutes more.
  4. In the meantime, make the sauce. Whisk mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together in a large bowl. Remove meatballs from oven and let cool for 2 minutes.
  5. Gently toss meatballs with the sauce. Arrange on a serving plate and garnish with carrot and cilantro. Stick a toothpick into each meatball.
  6. These can also be served in lettuce cups for a fun twist.

Nutrition Facts

Calories 158 kcal
Carbohydrate 6 g
Cholesterol 50 mg
Dietary Fiber 0 g
Protein 11 g
Saturated Fat 3 g
Sodium 401 mg
Sugars 1 g
Fat 11 g
Unsaturated Fat 0 g

Reviews

Randall Thomas
I made it with chicken and beef instead of pork. It was delicious and very easy to make.
Brooke Mcdowell
The spicy sauce is delicious!
Melissa Gilmore
I would use more sriracha in the sauce. No need to double the sauce if you make a double batch.

 

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