These meatballs pack a flavorful punch with a perfect balance of spicy and savory notes. Easy to make and great for sharing, they’re sure to become a favorite at your next meal or gathering.
Start by heating your oven to 450°F and lightly spray a baking sheet with nonstick spray. In a big bowl, mix together the chicken, pork, bread crumbs, egg, sriracha, garlic powder, chives, salt, and pepper until everything is well combined. Shape the mixture into about 20 meatballs and arrange them on the prepared baking sheet.
Pop them in the oven and bake for 8 minutes. Then, carefully flip each meatball and keep cooking for another 6 minutes or so, until they’re cooked through and no longer pink inside.
While the meatballs are baking, whisk together the mayo, sweet chili sauce, sriracha, and rice vinegar in a bowl to make the spicy sauce. When the meatballs are done, let them sit for a couple of minutes to cool slightly.
Toss the meatballs gently in the sauce until they’re nicely coated. Transfer them to a serving plate, garnish with some shredded carrot and fresh cilantro, and stick a toothpick into each one for easy snacking. Enjoy!
- Use fresh garlic and ginger to boost the flavor.
- Don’t overcrowd the pan when cooking meatballs; this helps them brown evenly.
- Adjust the amount of sriracha to control the spice level to your taste.
These meatballs pack a flavorful punch with a perfect balance of heat and sweetness. They are quick to make and perfect for anyone who loves a spicy kick. Plus, they work great as a snack, appetizer, or main dish.
Serve with steamed rice or noodles to soak up the sauce. They also pair well with a crisp green salad or some roasted vegetables for a balanced meal. For a party, offer toothpicks and let guests enjoy them as finger food.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave to keep the meatballs moist. They can also be frozen for up to 1 month; thaw overnight before reheating.
