Slow Cooker Firecracker Chicken Meatballs
These super easy slow cooker firecracker chicken meatballs are the perfect blend of spicy and sweet. They make a great appetizer or main dish! Perfect for holiday parties and meal-prep.
If you love easy appetizers, then you need to try my Italian pinwheels and my easy BLT dip!
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Why This Recipe Is So Good
These slow cooker firecracker chicken meatballs are one of my favorite meatball recipes to make. I added a sweet and spicy twist to these meatballs and cooked them low and slow in the slow cooker.
This is a perfect make-ahead appetizer or dinner. You can toss them in the sauce and throw in a crock pot to keep warm or make the meatballs in advance and freeze any leftovers.
These chicken meatballs are simmered in a sweet and spicy firecracker sauce. I use equal parts buffalo sauce and brown sugar with a splash of soy sauce. Its the perfect combination of sweet and spicy!
Do you love firecracker sauce? Then try my firecracker baked chicken and my firecracker salmon!
Key Ingredients
- Ground Chicken: I prefer ground chicken for this recipe, but you could also use ground turkey, ground pork, or even lean ground beef.
- Garlic: I prefer to use garlic in the meatballs rather than in the sauce so that it permeates the chicken thoroughly and you get a taste of it in every bite.
- Firecracker Sauce: You only need to make your own restaurant-quality firecracker sauce at home — buffalo sauce, brown sugar, and soy sauce. It’s tangy, sweet, and packed with some heat.
How To Make Them
- In a large bowl combine chicken, breadcrumbs, eggs, onion, garlic and parsley. Sprinkle with a bit of salt and pepper.
- Form into meatballs. I made about 2 dozen meatballs.
- Place the meatballs on a baking sheet lined with foil. Spray with a bit of cooking spray.
- Brown meatballs under the broiler (I use the high setting) until browned. About 6 minutes on each side. Flip half way through.
- Place meatballs in the slow cooker and add in the buffalo sauce, brown sugar and soy sauce.
- Cook on low for 2 hours or until cooked through.
- Serve warm with chopped parsley and crushed red pepper flakes, if desired!
Serving Suggestions
They make an awesome appetizer or can be served as a main course. If you serve these as an appetizer I like to make the meatballs a bit smaller. This makes them easier to eat and serves more people! I also like to serve these meatballs for dinner with a side of mashed potatoes, zucchini noodle stir fry, or roasted veggies.
Storage Instructions
- Store cooled, leftover firecracker chicken meatballs in an airtight container or plastic bag in the fridge for up to 3 days. Store any leftover sauce in a separate container.
- Freeze cooked, cooled chicken meatballs in an airtight, freezer-safe container or plastic bag for up to 3 months.
- Reheat from chilled in the microwave or in a skillet until warmed through. Be careful not to dry out. You can reheat from frozen in the microwave, but I recommend letting them thaw first.
More Meatball Recipes To Try
- Thai Red Curry Chicken Meatballs
- Teriyaki Beef Meatballs
- Turkey Meatballs with Arugula and Mushrooms
- Asian Style Chicken Meatballs
- Slow Cooker Asian Sesame Meatballs
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Slow Cooker Firecracker Chicken Meatballs
Ingredients
- 2 pounds ground chicken
- 1 1/2 cups panko breadcrumbs
- 2 eggs
- 1/4 cup onion chopped
- 3 cloves garlic minced
- 1 tablespoon parsley chopped
- salt and pepper
Firecracker Sauce
- 1/2 cup buffalo sauce
- 1/2 cup light brown sugar
- 2 tablespoons soy sauce
For Serving
- chopped parsley for serving if desired
- crushed red pepper flakes for serving if desired
Instructions
- In a large bowl combine chicken, breadcrumbs, eggs, onion, garlic and parsley. Sprinkle with a bit of salt and pepper.
- Form into meatballs. I made about 2 dozen meatballs.
- Place the meatballs on a baking sheet lined with foil. Spray with a bit of cooking spray.
- Brown meatballs under the broiler (I use the high setting) until browned. About 6 minutes on each side. Flip half way through.
- Place meatballs in the slow cooker and add in the buffalo sauce, brown sugar and soy sauce.
- Cook on low for 2 hours. Serve warm with chopped parsley and crushed red pepper flakes, if desired!
Originally published Dec 12, 2015