For an extra layer of flavor, try adding a teaspoon of grated ginger to the meatball mixture. If you prefer a smoother texture, use regular breadcrumbs instead of panko. These meatballs can be prepared ahead of time and baked just before serving. Store the uncooked meatballs in the refrigerator for up to 24 hours. Consider serving with a sriracha mayo dipping sauce for an extra kick.
Chicken Sriracha Meatballs
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING25 People
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VIEWS21
Embark on a flavorful adventure with these succulent Chicken Sriracha Meatballs! Infused with the fiery zest of sriracha and complemented by the subtle crunch of water chestnuts, these meatballs are a guaranteed crowd-pleaser. Perfect as appetizers, sandwich fillings, or a delightful main course served with fluffy rice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol18 mg
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Fiber0 g
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Protein5 g
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Saturated Fat0 g
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Sodium168 mg
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Sugar0 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan. (5 minutes)
02
StepIn a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly. (10 minutes)
03
StepShape into 25 1-inch balls. Place on the prepared rack. (10 minutes)
04
StepBake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). (25 minutes)
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Please Rate
Elenora Kling
Jun 19, 2025These meatballs were a hit at my party! Everyone loved the spicy kick.
Kellie Beer
Jun 8, 2025Easy to follow recipe, and the meatballs turned out perfectly. Will definitely make again!
Marguerite Von
Jun 4, 2025I added a little soy sauce to the mixture for some umami, and it was a great addition.
Manuel Emard
May 2, 2025I made these for meatball subs, and they were delicious. The sriracha flavor really shines through.