SPICY LOVAHS THIS IS FOR U.
You know how every once in awhile you get on a spicy kick? Well, it’s all I’ve been wanting lately… Siete jalapeno hot sauce on my eggs in the morning. Spicy bitchin’ sauce on rice cakes. Jalapenos on pizza and spicy peanut butter sauce on my green beans. I can’t get enough.
These firecracker chicken meatballs were one of my ‘craving spicy food during the weeknight’ creations. They’re packed with jalapeno, cayenne and hot sauce for firecrackin’ heat. They also contain a little sweetness from coconut sugar and a fresh cilantro pineapple coconut rice so that the meal is well balanced. Everything seems to pair so beautifully together that I guaruntee 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:
- Lean ground chicken: I used 93% in this recipe so that they’re still juicy. Feel free to use lean ground turkey as well.
- Egg: to hold the meatballs together.
- Panko breadcrumbs: breadcrumbs make sure these healthy meatballs stick together. I also have an option to use coconut flour if you want to keep these paleo or grain free/gluten free.
- Meatball mix-ins: finely diced onion, cilantro and jalapeño for a kick of heat, flavor and moisture.
- Hot sauce: feel free to use your favorite kind! I love Sriracha or Cholula.
- Low sodium soy sauce: to add a savory, salty flavor to the meatballs. Feel free to use tamari or coconut aminos if you’re gluten free.
- Coconut sugar: the perfect addition of sweetness to balance the spice.
- Cozy spice blend: cumin, garlic powder, paprika, cayenne, salt & pepper
- Olive oil: to cook your meatballs in.
- White rice: I recommend jasmine or basmati rice. Do not use brown rice as it will take too long to fully cook.
- Light coconut milk: you’ll simmer the meatballs and actually cook the rice right in the coconut milk for a wonderful, creamy flavor
- Pineapple: the bites of sweet, juicy pineapple are incredible with the spicy meatballs.
- Red bell pepper: packing in some veggies with bell pepper.
- Scallions: for a beautiful garnish.
How to make firecracker chicken meatballs without breadcrumbs
You can easily make these chicken meatballs gluten free & paleo! Simply use 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.
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.
- 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.
- 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 they’re done browning, transfer to a plate and set aside.
- 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.
- 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.
- Finish the pan off by adding cilantro, serve and garnish with scallions!
Make these chicken meatballs ahead of time
These firecracker chicken meatballs can easily be prepped ahead of time!
- Simply mix and form the meatballs then place 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.
How to store chicken meatballs
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: simply 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 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.
See how to make the firecracker chicken meatballs
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!
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 (or 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 if GF sub tamari or coconut aminos)
- 1 1/2 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
To make this grain free or low carb: use cauliflower rice instead of regular rice.
How to freeze these chicken meatballs:
Bake first, then freeze: simply 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 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.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
47 comments
In the gluten free suggestions, please note that soy sauce contains gluten. There are gluten free options that can easily be a good replacement.
Thanks for your note! Updated 🙂
Something about this wasn’t right. It was so hot and it felt oily like a coating on our lips and tongue. The pineapple helped us swallow it. Will not make this again. Sorry.
I’m not sure how you would get anything oily from this dish, that doesn’t seem right? Sorry to hear that you didn’t like it. They are called firecracker chicken meatballs for a reason though 🙂
Do you know if you used regular coconut milk instead of light coconut milk? I did that tonight (after previously cooking this with light coconut milk) and I can understand where you might get the oily feeling. This dish definitely requires the water content in the light coconut milk.
Delicious! I didn’t have a jalepeno or cilantro and was still great.
Perfect! Glad you enjoyed!
My mom and I both cooked this recipe this evening for a total of 6 people. All were big fans. I wasn’t sure about the combo of flavors until I took my first bite – yum! I used brown sugar instead of coconut sugar. Will be a repeat!
So happy everyone loved it!
If using cauliflower rice is it a 1:1 replacement for regular rice? So, only a 3/4 cup? Also, do I need to change the rice cooking method at all?
You can feel free to experiment, it’s merely a suggestion 🙂 cauliflower rice is just a veggie, so you’ll likely need more — maybe 2 cups.
This was delicous! I was afraid it would be too spicy but we didn’t taste any spice whatsoever. Maybe the jalepeno I had wasn’t hot?? Either way it was super yummy and I will definitely be making again. Thank you for this great recipe!!
It could’ve been the jalapeño or the hot sauce you used 🙂 glad you enjoyed!!
This is such a great recipe! I used gluten free bread crumbs I had on hand instead of the recommended gf option and the meatballs turned out perfect. The recipe is simple to follow and the flavors of everything go really well together. It’s a really satisfying meal without feeling heavy. I will be making this one quite a bit!
Perfect! So happy to hear that 🙂
This was delicious!! I’m so glad I discovered your blog because everything I’ve made so far has been really good. I had a huge jalapeno so I cut down the cayenne a good bit, but I definitely should have left the full amount in as it wasn’t too spicy. The coconut rice was perfect. Thank you for a great recipe!
I’m so glad you found AK! Glad you loved this one 🙂
This dish was delish! Whole family loved it. I cut back the spice for kids purposes. I would almost run the onions a little through the food processor to get finer chop.
Perfect! And great idea if you’d like finer onions. Glad the whole family enjoyed!
Our family of four loved this, kids too! There was not one bite leftover! I loved the spice but didn’t find it too overwhelming, though I may have trimmed back the cayenne pepper and omitted the jalapenos. The ground chicken was impossible to “meatball” so I just scooped spoonfuls into the hot pan. Actually preferred this because the chicken was very sticky. Do not overcook the chicken when browning, though! I just browned mine barely since they cook with the rice too. I was afraid it would be dry but nope! Very moist and delicious! I will absolutely make again!
Amazing! Next time you could try adding a bit more breadcrumbs to help with the stickiness. Glad the whole family loved this one!
Hi Monique! Can I use short grain white rice (like sushi rice) for this?
Hi! I haven’t tried it but it could work as long as the rice ratio is 1 cup to 1 3/4 cup liquid.
So tasty, I left out cayenne pepper, I can’t eat it, my rice was still a little under cooked maybe I will partly boil before adding, will definitely be cooking again
I’m glad you enjoyed! Feel free to add a splash more liquid next time, too.
As with all of your recipes I have made, this turned out wonderfully!
Incredibly flavourful, comes together easy and a crowd pleaser!
My family loves spice and I think when I make this next time, I will add another jalapeno when I add the red pepper.
For me, the 2 Tbsp of coconut flour was perfect!
Thank you so much!
Perfect! So happy everyone loved them!
I just made this tonight and it was one of the best things I’ve ever made, according to my husband. I followed the recipe exactly and it was the perfect combo of hot and sweet, and just creamy enough. I did use 10-minute brown rice because it’s all I had and it worked great. Thank you, it’s a definite keeper!
Love it! So happy to hear that 🙂
Damn, this was so good! My husband also loved it! I didn’t realize we were out of white rice until I was getting ready to add it to the pan, so I had to use brown. I used 1/2 cup of brown rice instead of 3/4 cup of white and it turned out awesome! I left it cooking a bit longer than the recipe said, mainly because of forgetting it while having wine before dinner haha. Anyways, BOMB meal and will definitely be making again and again!
I’m glad that still worked out well! Perfect dinner 🙂
Absolutely wonderful!! I wasn’t sure if my family was going to like this recipe but it seemed rather easy and interesting so I tried it. They loved it!!! Both my husband and son were raving about how good it was. It will definitely be on rotation here at my house. The sweetness of the coconut milk and pineapple combined with the spicy ingredients were a perfect match. ( I did make one little change; I substituted light brown sugar for the coconut sugar and it worked fine).
YUM! This recipe was delicious and easy to make. I followed the directions, but forgot to add the cilantro to my meatballs (shoot!) either way, they turned out so yummy and we will definitely be making this recipe again. Made it all in one pan (cast iron skillet) which made clean up easy too.
Whoops! I’m glad you enjoyed regardless! Such a great dinner 🙂
Made this for dinner tonight and it was delicious! The combination of flavours worked so well together and an easy one pan dish. I have leftovers…..yay!!! I will definitely be making this again. 😊
Absolutely! Best leftovers 🙂
Amazing! I was running low on panko, so I used the coconut flour sub. It turned out wonderfully. The meatballs are so flavorful and the pineapple rice is sweet and coconutty and delicious! My husband has requested this weekly going forward – it’s that good! I might try adding a bit of fresh ginger next time just to see how it goes. Oh, we didn’t add as much cayenne as we have a three year old (who refused to eat anything for dinner). Still great and easily modified for all spice palates.
Perfect! Such a great weeknight dinner. Fresh ginger would be delicious, too!
I followed this recipe as is and it turned out great. I had to be gentle with the meatballs so they stayed together as they cooked. A delicious blend of flavors.
Perfect! Glad you enjoyed 🙂
Made this for dinner tonight and it’s so good! I didn’t have cilantro on hand, so I left it out and it was still amazing. Can’t wait to make it again!
So glad you loved it!
The meatballs are great. I always double meatball recipes, but it didn’t work out that great in this recipe. For anyone doing the same, I’d suggest keeping the rice and meatballs separate until the rice cooks through. My rice tastes like stale, half-toasted rice because it was too much competition with the meatballs also in the pot and I cooked it in a huge dutch oven — cooking well over the provided time. It would be perfect to do in two pots and combine once the rice cooked.
Glad you enjoyed! And thanks for your note & tips on doubling – super helpful for readers.
I made this today, and the whole family loved it…..I’m not sure why some commentators mention an “oily” taste or anything negative for that matter-it doesn’t make any sense(haters will hate) Either way, this meal was great! Will make again in the future!
Amazing!!! Didn’t change a thing and it was so good! The meatballs are just the right amount of spicy and the sweetness of the pineapple coconut milk rice compliments the heat from the meatballs. My husband typically dislikes chicken and even he was a fan of these. Will be making again soon!
Love it! So happy this was a hit!