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
- Asian Style Chicken Meatballs
- Slow Cooker Asian Sesame Meatballs
Slow Cooker Firecracker Chicken Meatballs
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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!
Nutrition Information
Did You Make This?
I'd love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don't forget to follow @thechefsavvy.
Jan Jandora
Maybe it was my fault, but meatballs were very dry. Sauce was good. I made the sauce as directed; however I would more than double sauce recipe. I halfed the meatball recipe and felt we could have used more.
Megan Ljunggren
Have made this dozen’s of times – it is in my rotation as they are easy, quick and SO good! I use beef, pork – whatever i have on hand. A crowd pleaser every time.
Kelley Simmons
Yah so happy to hear that!!
Helen Estes
To be gluten free could oatmeal be used instead of bread crumbs?
Kelley Simmons
Hi Helen!
Yes gluten free breadcrumbs can be used or oats could be used as well!
Thanks and enjoy,
Kelley
Liz
I have not made these, but meatballs are round so I find it confusing when the recipe says to brown each “side”.
Kelley Simmons
Hi Liz,
I typically cook them in a pan and flip them halfway through to make sure all of the sides get brown. You could also bake these if you prefer for a rounder shape.
Thanks!
Kelley