Ingredients

• 1 large egg
• 2 tablespoons jalapeno pepper
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 2 garlics cloves
• ground black pepper to taste
• 1 pound ground chicken
• 0.5 cups panko breadcrumbs

Instructions

1. 1 Gather all ingredients. Preheat the oven to 475 degrees F (245 degrees C). Line a large baking sheet with foil, and lightly spray with cooking spray.
2. 2 Stir egg, jalapeño, soy sauce, onion powder, ginger, garlic, and pepper together in a large bowl. Add ground chicken and breadcrumbs, and gently mix just until just combined.
3. 3 Form into meatballs using a 2-tablespoon cookie scoop; shape with wet hands. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until no longer pink at the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
5. 5 Meanwhile, for firecracker sauce, combine hot sauce, brown sugar, soy sauce, vinegar, Worcestershire, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, then reduce heat to a simmer. Cook for about 5 minutes, stirring occasionally, then remove from heat to cool. The sauce will thicken slightly as it cools.
6. 6 Dip each meatball into sauce or brush each meatball with sauce, return to the baking sheet, and cook for an additional 1 to 2 minutes.
7. 7 Drizzle or brush with additional sauce as desired, sprinkle with chopped parsley, and serve. Serve remaining sauce on the side for dipping.

Nutrition per serving