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

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
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.