I was looking for something a little different for an appetizer to serve for the Superbowl. I’ve done the beef and pork meatballs, and those are great, but I wanted something new. I thought, let’s try chicken and turkey meatballs instead. But let’s make sure they aren’t bland. These fire-eater chicken meatballs are definitely not bland. They are tender and tasty by themselves, but made even more perfect with a kicked-up dipping sauce that also has a bit of sweetness to it.
I am definitely going to use the meatballs in other dishes. I’m already planning to make meatball sandwiches with them. A hoagie bun, a few fire-eater chicken meatballs, a little of the sauce and some melted habanero cheese and I’m happy! Or, serve them over pasta with a spicy Alfredo sauce (made spicy by adding it a bit of the sauce).
Fire-Eater Chicken Meatballs
For the meatballs
- 2 pound ground chicken you can also use 1 pound of ground chicken and 1 pound of ground turkey
- 4 teaspoons minced garlic
- 2 tablespoons Fire-Eater rub
- 2 eggs
- 1 cup Panko breadcrumbs
For the meatballs
- Preheat oven to 400 F.
- Line two large baking sheets with parchment paper.
- Place the meatball ingredients into a large bowl and mix well.
- Form into balls. Depending on how you want to serve them, make smaller or bigger balls. The cook time is for balls that are golf ball-sized so you might want to adjust the cook time depending on how large you make yours.
- Place balls onto the baking sheets. Do not crowd them.
- Bake for 20-25 minutes or until they reach 165 F internal temperature.
- Brush the meatballs with a bit of the sauce and return to the oven for 2-3 more minutes to 'set' the sauce.
- Serve with more sauce on the side for dipping if serving as appetizers.
For the sauce
- While the meatballs are cooking, place all of the sauce ingredients into a medium saucepan.
- Bring to boil then reduce to a simmer, whisking often, until the sauce thickens.
- Remove from heat until ready to use.