These meatballs made with ground chicken are a great and entertaining way to consume sriracha. When paired with steaming rice, they make excellent tiny party appetizers, meatball subs, or a substantial main dish. The completed meatballs can always be topped with more sriracha if you prefer your meatballs very hot.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 25 |
| Yield: | 25 meatballs |
Ingredients
- ¾ cup panko bread crumbs
- ⅓ cup sriracha sauce
- ¼ cup diced water chestnuts, drained
- 1 small carrot, grated finely
- ¼ cup chopped cilantro
- 1 large egg, lightly beaten
- 1 pound lean ground chicken
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan.
- In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly.
- Shape into 25 1-inch balls. Place on the prepared rack.
- Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Serve with blue cheese or ranch salad dressing for dipping
Nutrition Facts
| Calories | 34 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 168 mg |
| Sugars | 0 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
We liked these. I bought diced water chestnuts but they were huge. I minced them. Made a written. Served over Stir fried Cabbage.
Delicious! When I make them again I’ll use a little less sauce. Thank you!
These meatballs are fantastic. I made them exactly as written then froze them to use in another recipe. They worked perfectly. They held together even after everything I put them through, but were tender nonetheless.
The flavor was excellent, no changes needed! Liked them better with ranch dressing vs. Bleu cheese.