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.
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.