SPICY LOVAHS THIS IS FOR U.
You know how every once in a while you get on a spicy kick? Well, it’s really every day for me… Siete jalapeño hot sauce on my eggs in the morning. Habanero cheddar on sandwiches. Jalapeños on pizza (and in everything). You name it, I’m adding a kick of heat.
These firecracker chicken meatballs were one of my ‘craving spicy food during the weeknight’ creations from years ago. They’re packed with jalapeño, cayenne, and hot sauce for firecrackin’ heat. They also contain a little sweetness from coconut sugar and fresh cilantro pineapple coconut rice so that the meal is well-balanced. Everything pairs so beautifully together that I guarantee you’ll be licking your plate clean. Let’s get to it!
Ingredients in firecracker chicken meatballs
These sweet & spicy chicken meatballs are packed with delicious spices and a few bright veggies. You’ll need:
- Meatball base: I used 93% in this recipe so that they’re still juicy. Feel free to use lean ground turkey as well. You’ll mix the meat with egg and panko bread crumbs to help them stick together. See below for a grain free & gluten free option as well!
- Meatball mix-ins: you’ll add finely diced onion, cilantro, and jalapeño for a kick of heat, flavor and moisture, plus your favorite hot sauce (I love Sriracha or Cholula), soy sauce, coconut sugar, and a blend of cozy spices.
- For the rice: I recommend jasmine or basmati rice. Do not use brown rice as it will take too long to fully cook. You’ll simmer the meatballs and actually cook the rice right in the coconut milk for a wonderful, creamy flavor.
- Produce: the meatballs will cook with sweet, juicy pineapple and red bell pepper, then get topped with fresh cilantro and scallions to finish the dish.
Can I make this dish gluten-free or grain-free?
- To make gluten-free: use gluten-free bread crumbs OR 2-3 tablespoons of coconut flour in place of the breadcrumbs. I recommend starting with 2 tablespoons to see if your meatballs hold together well and if you can easily shape them into balls.
- To make grain-free: follow the gluten-free instructions above and then use cauliflower rice instead of regular rice.
Try new fruit & veggies
Feel free to experiment with your favorite fruits and veggies! I think mango would be delicious in place of the pineapple, and broccoli would be a great swap or addition to the bell pepper (you’ll just need to add it to the skillet earlier to cook).
How to cook chicken meatballs in coconut milk
I love cooking these firecracker chicken meatballs in rich coconut milk because they stay super moist and soak up all of the flavors in the coconut milk.
- Mix the meatballs. Add all of the meatball ingredients to a large bowl and use clean hands to mix and form into 16 golf ball-sized meatballs.
- Brown the meatballs. Heat olive oil in a large deep skillet. Brown the meatballs on all sides, then transfer them to a plate. You may need to do this in batches to fit the meatballs, but no need to cook them all the way through as they’ll finish in the sauce.
- Simmer the rice. Reduce the heat to medium-low and add in the coconut milk and pineapple; stir in the rice, then add the meatballs back in and bring to a nice simmer. Cover the pan, reduce heat to low, and cook.
- Cook the veggies, garnish & serve. After 20 minutes, remove the lid and add in red bell pepper. Cover and cook for 5 more minutes to help tenderize the bell peppers, then top the skillet with cilantro and scallions!
Make them ahead of time
These firecracker chicken meatballs can easily be prepped ahead of time!
- Simply mix and form the meatballs then place them on a baking sheet lined with parchment paper then tightly cover the meatballs with plastic wrap and place in the fridge until you are ready to cook them.
- You can prep these meatballs up to 1-2 days ahead of time.
Storing tips
If you’re going to meal prep these firecracker chicken meatballs, I recommend storing them in an airtight container in the fridge for 3-4 days. Yes, you can store them with the sauce + rice! To reheat simply place your meatballs and sauce in the microwave for 30-60 seconds.
Freezer-friendly chicken meatballs (2 different ways!)
- Bake first, then freeze: place your meatballs and sauce in a freezer-safe, airtight container or bag and freeze it all for up to 3 months. When you’re ready to enjoy, let your container of meatballs + sauce thaw in the refrigerator for a few hours or overnight, and then empty the contents into a pan on the stovetop. Heat them in your pan until they’re nice and warm, and then serve!
- Freeze before baking: you can also freeze these meatballs before cooking them! Form your meatballs as instructed, place them on a baking sheet, and put them in the freezer for 1-2 hours. This is called a flash freeze. Then, transfer your frozen meatballs to an airtight, freezer-friendly bag or container and place them in the freezer for up to 3 months. To thaw them, simply place them in the refrigerator for a few hours or overnight and then cook them as directed in the recipe.
More meatball recipes you’ll love
Get all of my meatball recipes here!
I hope you love these firecracker chicken meatballs! If you make this recipe, be sure to leave a comment and rate the recipe below. You can also snap a photo and upload it to Instagram with the hashtag #ambitiouskitchen. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Firecracker Chicken Meatballs with Cilantro Coconut Pineapple Rice
Incredible firecracker chicken meatballs made with flavorful spices and served with a creamy cilantro coconut pineapple rice. These healthy firecracker chicken meatballs are spicy, sweet, savory and make an incredible one pan meal. Easily made gluten free and perfect for meal prep!
Ingredients
- For the meatballs:
- 1 pound 93% lean ground chicken (or lean ground turkey)
- 1 egg
- ½ cup panko breadcrumbs (if GF sub 2 tablespoons coconut flour)
- ¼ cup very finely diced white onion
- ⅓ cup finely diced cilantro
- 1 jalapeno, seeded and diced
- ½ tablespoon hot sauce of choice (I love Sriracha or Cholula)
- 1 tablespoon low sodium soy sauce (or tamari or coconut aminos)
- 1 ½ tablespoons coconut sugar
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne
- ½ teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- For the rice:
- ¾ cup jasmine or basmati white rice (don’t use brown rice, it will take too long to cook)
- 1 (15 ounce) can light coconut milk
- 1 cup heaping cup frozen or fresh pineapple chunks
- 1 red bell pepper, julienned
- ¼ cup finely diced cilantro
- For garnish:
- Scallions (green part of green onion only)
Instructions
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In a large bowl, add the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
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Place a large deep skillet over medium-high heat and add in olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
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Reduce the heat to medium-low and add in the coconut milk and pineapple; stir in the rice, then add the meatballs back in and bring to a nice simmer. Cover the pan, reduce heat to low and cook for 20 minutes.
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After 20 minutes, remove the lid and add in red bell pepper. Cover and cook for 5 more minutes to help tenderize the bell peppers.
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To finish it off, add in cilantro over rice and meatballs. Serve immediately. Makes 4 servings. Garnish with scallions.
Recipe Notes
See the full post for tips, tricks & freezing instructions!
Nutrition
Serving: 1serving (based on 4)Calories: 469calCarbohydrates: 46.3gProtein: 27.7gFat: 18.9gSaturated Fat: 8.3gFiber: 1.7gSugar: 11.1g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 8th, 2020, and republished on July 20th, 2024.
