Firecracker chicken meatballs with flavorful spices served with creamy cilantro coconut Pineapple rice.
These healthy firecracker chicken meatballs are spicy, sweet, and savory, and They make a fantastic one-pan meal. It’s simple to make gluten-free, and it’s great for meal Prep!
Do you ever get on a spicy kick now and then? Well, it’s all I’ve wanted lately… In the morning, I sprinkle jalapeno hot sauce on my eggs. On rice cakes, a spicy, smokin’ sauce. Jalapenos on my pizza and spicy peanut butter sauce on my green beans I can’t get enough of it.
These firecracker chicken meatballs were one of my creations for when I had a craving for Spicy food on a weeknight. They’re loaded with jalapeno, cayenne pepper, and hot sauce for A fire-breathing kick.
They also have a little sweetness from coconut sugar and fresh cilantro Pineapple coconut rice to round out the meal. Everything seems to go so well together that I’m sure you’ll be licking your plate clean. Let’s get started!
Firecracker chicken meatballs contain the following ingredients:
These sweet and spicy chicken meatballs are loaded with flavorful spices and a few colorful vegetables. You will require the following items:
- I used 93 percent lean ground chicken in this recipe to keep them juicy. You can also use lean ground turkey.
- To keep the meatballs together, use an egg.
- Panko breadcrumbs: Panko breadcrumbs help these healthy meatballs stay together. If you want to keep these paleo or grain-free/gluten-free, you can use coconut flour instead.
- Mix-ins for meatballs: finely diced onion, cilantro, and jalapeno for heat, flavor, and moisture.
- Feel free to use your favorite type of hot sauce! I adore Sriracha and Cholula.
- Low-sodium soy sauce: to give the meatballs a savory, salty flavor. If you’re gluten-free, you can substitute tamari or coconut Aminos
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- Coconut sugar is the ideal sweetener to balance the spice.
- Cumin, garlic powder, paprika, cayenne pepper, salt, and pepper
- To cook your meatballs, use olive oil.
- I recommend jasmine or basmati rice for white rice. Brown rice should not be used because it takes too long to fully cook.
- Light coconut milk: for a wonderful, creamy flavor, simmer the meatballs and rice in the coconut milk.
Pineapple: The sweet, juicy pineapple bites go perfectly with the spicy meatballs.
Scallions: for a lovely garnish.
Red bell pepper: is a great way to get some vegetables in.
Without breadcrumbs, how do you make firecracker chicken meatballs?
You can easily make these gluten-free and paleo chicken meatballs! Simply replace the Breadcrumbs with 2-3 tablespoons of coconut flour. Start with 2 tablespoons to see if your meatballs hold together well and can be easily shaped into balls.
How to Make Coconut Milk Chicken Meatballs
1-Combine the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne pepper, salt, and black pepper In a large mixing bowl. Mix with clean hands and shape into 16 golf ball-sized meatballs.
2-Heat the olive oil in a large deep skillet over medium-high heat. Brown the meatballs on all sides, about 5-6 minutes total.
Depending on how many meatballs you can fit in your skillet without crowding them, you may need to do this in batches. Transfer to a plate and set aside when they’re done browning.
3-Reduce the heat to medium-low and stir in the coconut milk and pineapple; stir in the rice, then return the meatballs and bring to a gentle simmer. Cover the pan and cook for 20 minutes on low heat.
4-Remove the lid after 20 minutes and add the red bell pepper. Cook for 5 minutes more, covered, to help tenderize the bell peppers.
5-Finish by adding cilantro to the pan, then serve and garnish with scallions!
Make these chicken meatballs in advance.
These firecracker chicken meatballs are simple to make ahead of time!
- Simply mix and shape the meatballs, then place them on a baking sheet lined with parchment paper, tightly wrap them in plastic wrap, and chill until ready to cook.
- These meatballs can be prepared up to 1-to 2 days ahead of time.
How to Keep Chicken Meatballs Fresh
If you want to meal prep these firecracker chicken meatballs, store them in an airtight container in the fridge for 3-4 days. Yes, they can be stored with sauce and rice! Simply microwave the meatballs and sauce for 30-60 seconds to reheat.
Chicken meatballs can be frozen in two ways!
- Simply place your meatballs and sauce in a freezer-safe, airtight container or bag and freeze for up to 3 months. When you’re ready to eat, thaw your meatballs + sauce in the fridge for a few hours or overnight, then empty the contents into a pan on the stovetop. Heat them in your pan until they’re warm, then serve!
- Freeze before baking: These meatballs can also be frozen before cooking! Form the meatballs according to the recipe, place them on a baking sheet, and place them in the freezer for 1-2 hours. This is known as a flash freeze. Then, place your frozen meatballs in an airtight, freezer-safe bag or container and freeze for up to 3 months. Simply place them in the refrigerator for a few hours or overnight to thaw before cooking as directed in the recipe.
Firecracker chicken meatballs with flavorful spices served with creamy cilantro coconut Pineapple rice. These healthy firecracker chicken meatballs are spicy, sweet, and savory, and They make an excellent one-pan meal. It’s simple to make gluten-free, and it’s great for meal prep!
Ingredients
1 pound ground chicken that is 93 percent lean (or lean ground turkey)
1/2 cup breadcrumbs (panko) (or if GF sub 2 tablespoons coconut flour)
1/4 cup white onion, finely diced
1/3 cup cilantro, finely diced
1 seeded and diced jalapeno
1/2 tbsp. hot sauce of choice (i love sriracha or Cholula)
1 tbsp low-sodium soy sauce (or if GF sub tamari or coconut aminos)
1 1/2 tbsp. coconut sugar
1 tablespoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cayenne
½ teaspoon salt
black pepper, freshly ground
1 tablespoon olive oil
3/4 cup jasmine or basmati white rice (brown rice takes too long to cook)
1 (15 ounce) can light coconut milk
1 cup heaping cup pineapple chunks (frozen or fresh)
1 red bell pepper, julienned
¼ cup finely diced cilantro
For garnish:
Scallions are a type of scallion that (green part of green onion only)
Instructions
Combine the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne pepper, salt, and black pepper In a large mixing bowl. Mix with clean hands and shape into 16 golf ball-sized meatballs.
Heat the olive oil in a large deep skillet over medium-high heat. Brown the meatballs on all sides, about 5-6 minutes total. Depending on how many meatballs you can fit in your skillet Without crowding them, you may need to do this in batches. When the meatballs have Finished browning, transfer them to a plate and set them aside.
Reduce the heat to medium-low and stir in the coconut milk and pineapple; stir in the rice, then add the meatballs back in and bring to a gentle simmer. Cook for 20 minutes, covered, On low heat.
Remove the lid after 20 minutes and add the red bell pepper. Cook for 5 minutes more, Covered, to help tenderize the bell peppers.
To finish, sprinkle cilantro over the rice and meatballs. Serve right away. This recipe serves 4 people. Garnish with scallions if desired.
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