Slow Cooker FireCracker Meatballs

Cooked fire cracker chicken meatballs with a serving spoon.

Slow Cooker FireCracker Meatballs

Slow cooker firecracker chicken meatballs simmer in a bold sauce made with buffalo sauce, brown sugar, soy sauce, and tangy Worcestershire for the perfect balance of sweet, spicy, and savory flavors.

Course Entrees

Cuisine American

Keyword chicken meatballs, firecracker meatballs, slow cooker appetizer, slow cooker meatballs

Prep Time 15

Cook Time 4

Total Time 4 15

Servings meatballs

Calories 98kcal

Author Wendie Williams

Equipment

1 Slow Cooker

Ingredients

Firecracker Sauce

1 cup buffalo sauce I use Franks
1 cup brown sugar
¼ cup soy sauce
2 teaspoon Worcestershire sauce
1 tablespoon apple cider vinegar

Chicken Meatballs

2 pounds ground chicken
1 ½ cups panko bread crumbs
2 eggs
½ cup onion finely chopped
3 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley chopped
3 tablespoons olive oil
1 tablespoon cornstarch
2 tablespoons water

Instructions

In a small bowl add the buffalo sauce, brown sugar, soy sauce, Worcestershire sauce, cider vinegar and mix until combined and set aside.
In a large bowl add the ground chicken, bread crumbs, eggs, onion, garlic and parsley and mix just until everything is combined. Roll 2 tablespoons of the chicken mixture into balls and place them on a baking sheet or plate.
Heat olive oil in a large skillet on medium high heat and add the meatballs. Cook for 2-3 minutes then flip and cook another 1-2 minutes.
Add the browned meatballs to the slow cooker. Pour the sauce over the top and carefully toss until coated.
Cook on low 4-5 hours or on high 2-3 hours. During the last hour add in the cornstarch slurry and toss until mixed. Turn the slow cooker on high so the slurry will thicken the sauce.
Serve as an appetizer over white rice, pasta or hoagie rolls.

Notes

Don’t overmix the meat mixture.

You can skip the cornstarch slurry if you don’t want to thicken the sauce.

Use a 2 tablespoon cookie scoop to make the balls all the same size.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze meatballs in an airtight container for up to 3 months.

Stovetop directions: Brown ½ of the meatball in the skillet for 4-5 minutes and remove to a plate and brown the remaining meatballs. Return the first batch of meatballs to the skillet and pour the sauce over the top. Reduce the heat and simmer for 10 minutes add in the cornstarch and water mixture if you want the sauce to be thicker.

Nutrition