Firecracker Chicken Meatballs
Total Cook Time: 25 Minutes
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The meatballs
- 1 lb Ground chicken
- 1 1/2 cup Italian breadcrumbs
-1 grated zucchini
- 2 eggs
- Fab 5 (salt, pepper, garlic powder, onion powder, chili flakes)
The sauce
- 1/2 cup Franks red hot sauce
- 1 cup Brown sugar
- 1/4 soy cup sauce
- 2 tablespoons rice wine vinegar (can sub for apple cider)
Optional garnishes:
- white sesame seeds
- Green onions
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- Pre-heat over to 375 degrees.
-wash and grate the zucchini and squeeze out as much water as you can then add it to a bowl
- In the same bowl combine zucchini with the ground chicken, eggs, bread crumbs and fab 5 seasoning. You might need to add a sprinkle more of breadcrumbs if the meatballs feel wet.. depending on the size of the zucchini used. Next, form the meatballs. Try your best to make them a uniform size so they cook evenly. (Think the size of a ping pong ball)
- Add them to a foil lined and greased baking sheet. Bake for 20-25 minutes or until internal temperature reaches 165 degrees.
- In a sauce pan combine Franks red hot sauce, brown sugar, soy sauce and vinegar. Bring to a boil then lower to a simmer until the meatballs are done cooking. Season the sauce with the fab 5 to taste.
- Once the meatballs are cooked, add them to a bowl and cover them in the sauce. Top with green onions and sesame seeds if you would like. Enjoy!
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Over white rice or fried rice with a green veggie; great quick weeknight meal. I like to make these on Monday night so I can eat the leftovers each day for lunch.. they reheat well in the microwave!
