Saturday, April 15, 2017

Little Spice Jar: Firecracker Chicken Meatballs

Every year I swear it gets harder and harder to make a dish that I can take to a family gathering and get everyone to eat.  Like moving-a-mountain impossible.  I've got medical issues to work around, weird aversions to certain ingredients, someone who pretty much only eats meat and potatoes, and someone who tries to keep the food fresh and healthy and without chemicals.  Okay, that last one is me.  Trouble maker: identified.  But I think I've found a good option here.  Meat, but not heavy, greasy meat.  Carbs are almost nonexistent in the meatballs.  Flavorful sauce hides lack of carbs, but don't take too much because sugar.  Crunchy lettuce works well with spicy meatballs.  I'm moving a mountain, one meatball at a time.

Firecracker Chicken Meatballs
Adapted from Little Spice Jar blog

2 pounds ground chicken thighs
1 cup panko breadcrumbs
2 large eggs
2 teaspoons dried parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
1½ teaspoon salt
1 teaspoon ground white pepper
Sliced green onions, for garnish
Boston lettuce leaves, for serving

Firecracker Sauce:
¾ cup Frank's hot sauce
1½ cups packed light brown sugar
3 tablespoons apple cider vinegar
¼ teaspoon salt
¼-½ teaspoon red pepper flakes (depending on spice preference)

Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.

In a saucepan, combine the ingredients of the Firecracker Sauce over medium-high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8 to 10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools, so don’t worry if it looks thin.

In a large bowl, combine the ground chicken, panko, eggs, parsley, onion powder, garlic powder, salt, and white pepper. Use your hands to mix all the ingredients together. The mixture should be sticky. DO NOT OVERMIX, it will result in drier meatballs.

Shape the meat mixture into ball, about 1 inch in diameter. Place shaped meatballs on prepared baking sheet. Bake for 11 to 13 minutes, or until the meatballs are completely cooked.

Place meatballs in serving dish and pour the sauce over the meatballs, making sure each meatball gets coated in the sauce.  Sprinkle with green onions and serve with Boston lettuce leaves.

Makes 44 meatballs

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