Slow cooker firecracker meatballs come together in minutes, are quickly seared, and then smothered in a sweet and spicy firecracker sauce and cooked low and slow until tender and juicy. Serve these flavorful meatballs over rice as a meal or on their own as an easy appetizer!
To a large mixing bowl, add the ground chicken, breadcrumbs, eggs, chopped onion, garlic, 2 Tablespoons scallions, salt & pepper. Mix together until evenly distributed.
Spray a large skillet with olive oil or avocado oil and set aside.
Use a 1.5 TB cookie scoop to portion out the meatballs, rolling in your hands before adding to the pan. Do not overcrowd.
Brown the meatballs over medium-high heat on the stovetop until just brown and then transfer to the basin of a 6-8 quart slow cooker. Repeat as necessary until out of meat mixture.
In a medium mixing bowl, add the buffalo sauce, brown sugar, soy sauce, water, and the rest of the scallions. Mix together and pour over the meatballs.
Cover and cook on LOW for 2 hours.
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Notes
Using a #50 cookie scoop (approximately 1.5 Tablespoons; 2”), the recipe will make 36 meatballs. You can make them larger or smaller. If you prefer a spicier meatball, use less brown sugar. Garnish with additional scallions or chopped parsley.Store leftovers covered in the fridge for up to 3 days.If you’d rather not sear the meatballs, you can broil them. Place all prepared meatballs on a foil lined pan sprayed with non-stick spray and broil on high, just until browned, flipping halfway through.