Sriracha-Infused Bang Bang Cocktail Meatballs

Ingredients

• For the Meatballs:
• cooking spray
• ½ pound ground chicken
• ½ pound ground pork
• ½ cup panko bread crumbs
• 1 medium egg
• 1 teaspoon sriracha sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried chives
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• For the Sauce:
• 2 tablespoons sweet chili sauce
• 1 tablespoon rice vinegar
• ½ carrot, grated
• 2 tablespoons chopped cilantro
• 20 toothpicks

Step 1

Heat your oven to 450°F (230°C) and lightly spray a baking sheet with nonstick spray. In a big bowl, combine the chicken, pork, bread crumbs, egg, sriracha, garlic powder, chives, salt, and pepper. Mix everything together until it’s well combined. Shape the mixture into about 20 meatballs and place them evenly on the baking sheet.

Step 2

Pop the meatballs into the oven and bake for 8 minutes. Then, carefully flip them over and bake for another 6 minutes or until they’re cooked through and no longer pink inside. While the meatballs are baking, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a bowl to make the sauce.

Step 3

Once the meatballs are done, let them sit for a couple of minutes to cool slightly. Toss them gently with the sauce until they’re nicely coated. Arrange the meatballs on a serving plate, garnish with some shredded carrot and fresh cilantro, and don’t forget to stick a toothpick in each one for easy snacking!