• Author: Jenne Kopalek
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 Servings 1x


Meatballs baked and then rolled in a firecracker sauce. Slow cooker version available in notes.



  • For Meatballs
  • 1 lb ground beef 80/20
  • ⅓ cup bread crumbs
  • 3 cloves of garlic; grated
  • 2 teaspoons fresh ginger; grated
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 spring onion stalks; scallions chopped
  • 1 tablespoon olive oil


For Sauce

  • 2 cloves of garlic; grated
  • 1 teaspoon fresh ginger; grated
  • 1 spring onion stalk; scallions chopped
  • 2 teaspoons crushed red pepper
  • ½ cup brown sugar
  • ½ cup apple cider vinegar
  • ¾ cup ketchup
  • 2 tablespoons El Yucateco Red Habanero Hot Sauce


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, add in bread crumbs, meat, ginger, garlic, spring onions, salt, and pepper. Mix well.
  3. Drizzle olive oil into the bottom of a baking dish. Roll meat in balls and place in baking dish. Bake for 25 minutes until meat is done.
  4. While meat is cooking make the sauce. In a small bowl, mix together ginger, garlic, brown sugar, apple cider vinegar, ketchup, and hot sauce. Whisk well.
  5. Pour into a small sauce pan on low heat. Cook for 5 to 7 minutes stirring frequently.
  6. Chop spring onion and set aside the onion part. Keep the chive top.
  7. Remove sauce from heat and pour into heat safe bowl. Add crushed red pepper to sauce.
  8. Roll meat balls in the sauce and place on a plate. Sprinkle with chives and insert toothpicks. Serve!


For crockpot (slow cooker) just cooked the meatballs on low for 4 hours until meatballs are done then add sauce and cook for another 30 minutes.

  • Category: Appetizer
  • Cuisine: American
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