Fire-Eater Chicken Meatballs

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.

Fire-Eater Chicken Meatballs

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).

I used my fire-eater spice rub to give the meatballs and the sauce a great kick. You can substitute any spicy mix you like. Just don’t be shy with it. Also try my sweet-and-spicy meatballs.

Fire-Eater Chicken Meatballs
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Fire-Eater Chicken Meatballs

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.
Course Appetizer
Cuisine Main
Keyword chicken, meatballs, spicy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 meatballs
Calories 169kcal

Ingredients

For the meatballs

  • 2 pound ground chicken you can also use 1 pound of ground chicken and 1 pound of ground turkey
  • 4 teaspoons garlic minced
  • 2 tablespoons Fire-Eater rub
  • 2 eggs
  • 1 cup Panko breadcrumbs

For the sauce

Instructions

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.

Nutrition

Calories: 169kcal | Carbohydrates: 24g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 379mg | Potassium: 300mg | Fiber: 1g | Sugar: 22g | Vitamin A: 43IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg

Nutritional values are approximate.

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