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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
firecracker meatball recipe
- Total Time: 39 minutes
- Yield: 22–24 meatballs (4–6 servings) 1x
- Diet: General
Description
This firecracker meatball recipe features tender, savory meatballs with a spicy, creamy cream cheese center, all coated in a sticky, sweet-and-spicy glaze. It is a flavorful and easy-to-make dish perfect for weeknight dinners or meal prep.
Ingredients
- 680 g (1.5 lbs) lean ground beef (Ground turkey or a blend works too)
- 60 g (0.67 cup) panko breadcrumbs (Regular breadcrumbs are fine)
- 1 large egg
- 5 g (1 tsp) garlic powder
- 5 g (1 tsp) onion powder
- 2.5 g (0.5 tsp) ground ginger
- 5 g (1 tsp) fine sea salt
- 2 g (0.5 tsp) freshly ground black pepper
- 115 g (4 oz) full-fat cream cheese, softened (Low-fat cream cheese can also work)
- 30 g (2 tbsp) gochujang (Korean chili paste, or sriracha if not available)
- 2.5 g (0.5 tsp) garlic powder
- 2.5 g (0.5 tsp) granulated sugar
- 60 ml (0.25 cup) low-sodium soy sauce (Tamari is an excellent gluten-free option)
- 50 g (0.25 cup) packed light brown sugar
- 30 ml (2 tbsp) rice vinegar
- 30 ml (2 tbsp) sriracha, or to taste
- 15 ml (1 tbsp) toasted sesame oil
- 10 g (1 tbsp) fresh ginger, grated
- 10 g (2 cloves) fresh garlic, minced
- 15 g (1 tbsp) cornstarch
- 30 ml (2 tbsp) cold water
- Green onions, thinly sliced (optional garnish)
- Toasted sesame seeds (optional garnish)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Preheat Oven and Prep Bowl: Preheat your oven to 200 degrees C (400 degrees F) and line a large baking sheet with parchment paper. In a large bowl, gently combine the ground beef, panko breadcrumbs, egg, garlic powder, onion powder, ground ginger, salt, and black pepper until just mixed, being careful not to overmix to keep them tender.
- Prepare Cream Cheese Filling: In a separate small bowl, combine softened cream cheese, gochujang, garlic powder, and granulated sugar until smooth.
- Form Meatballs with Filling: Take about 1.5 tablespoons of the meat mixture, flatten it into a disc, and place about 1 teaspoon of the spicy cream cheese filling in the center. Carefully mold the meat around the filling, sealing it completely to form a round meatball. (Wetting hands slightly helps prevent sticking.)
- Cook Meatballs: Arrange the filled meatballs in a single layer on the prepared baking sheet. Bake for 18-22 minutes, or until cooked through and lightly browned with slightly crispy edges.
- Make Firecracker Sauce: While the meatballs bake, prepare the firecracker glaze. In a medium saucepan, whisk together the soy sauce, brown sugar, rice vinegar, sriracha, toasted sesame oil, grated fresh ginger, and minced fresh garlic. Bring the mixture to a simmer over medium heat. In a small bowl, whisk together cornstarch and cold water to create a slurry, then pour it into the simmering glaze, whisking constantly for 1-2 minutes until the glaze thickens and becomes glossy, clinging to the whisk.
- Combine and Serve: Once baked, transfer the meatballs to a large bowl. Pour the thickened firecracker glaze over the meatballs and gently toss until each meatball is evenly coated and glistening. Serve immediately, garnished generously with thinly sliced green onions and a sprinkle of toasted sesame seeds.
Notes
For alternative cooking methods, use an air fryer (190 degrees C (375 degrees F) for 12-15 minutes) or pan-fry on the stovetop (brown then cook 10-15 minutes). To elevate the dish, consider grass-fed ground beef or organic ground turkey. For keto/low-carb, use almond flour or crushed pork rinds instead of breadcrumbs and sugar-free sweet chili sauce. For gluten-free, use gluten-free panko and tamari. For vegetarian/vegan, use plant-based ground meat alternative and check all sauce ingredients for vegan compliance. If sauce is too thin after thickening, add a pinch more cornstarch mixed with cold water and simmer for another minute. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 17 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4-5 meatballs (approx 150 g)
- Calories: 420 calories
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg