Firecracker Meatballs

Start to finish: 20–25 minutes
Impresses: 4–6

By Tawnie Graham, R.D.N. (@krolls_korner)

These spicy, slightly sweet, easy-to-make firecracker meatballs are the perfect appetizer for your next tailgate or watch party. You’ll definitely want to enjoy these with a glass of milk to cool things off — because milk can help in more ways than one. 

I created this recipe in partnership with Dairy Farmers of America (DFA) and Half & Half magazine to highlight the work DFA and its Nerd Herd of farmers, engineers, nutritionists, scientists and more are doing to make dairy even more sustainable. Just like how milk can help cool things off when we eat something spicy (like these firecracker meatballs), DFA is working to cool off the atmosphere by reducing their emissions. 

Something I was pleasantly surprised to learn is that the entire dairy industry, from farm to manufacturer, contributes to only about 2% of total U.S. greenhouse gas emissions. And because taking care of our planet is a responsibility that DFA takes seriously, they’re taking it a step further and working to cut their emissions by 30% by 2030. 

From installing wind turbines and solar panels, to optimizing their cows’ diets to cut down on burps (which release gasses that heat the planet) and more, DFA and the Nerd Herd are working toward net-zero. Learn more about everything they’re doing to make dairy more sustainable at DFANerdHerd.com. 

And remember: when you reach for a glass of milk to cool your mouth, you can feel good knowing milk can help the planet! 

Ingredients
For the meatballs: 
1 pound ground chicken 
½ cup panko breadcrumbs
1 egg 
1 tablespoon olive oil 
1 teaspoon onion powder 
1 teaspoon garlic powder 
½ teaspoon kosher salt 
Black pepper, to taste 
Chives, for garnish 

For the sauce: 
¾ cup hot sauce (I love Frank’s RedHot® Original Cayenne Pepper Sauce) 
¼ cup brown sugar 
2 tablespoons white miso paste 
1 tablespoons soy sauce 
1 tablespoons apple cider vinegar 

Method
Place all meatball ingredients in a mixing bowl and combine with your hands until well incorporated. Line a baking sheet with parchment paper and use a tablespoon to scoop and form 18 meatballs.  

Bake 12–13 minutes at 425 F or until the internal temperature reaches 165 F.  

Heat all sauce ingredients over medium heat in a saucepan. Bring to a simmer and cook for about 5 minutes until the sauce thickens. Remove from heat and spread over meatballs. 

Garnish with chopped chives and enjoy with a glass of milk to cut the heat!