Firecracker Meatballs

500 gms chicken mince
5 cloves of garlic
1 fresh red chili
2-3 stalks of spring onion
1 egg
1 tbsp soya sauce
1/4 tsp crushed black pepper
1/4 red chili powder
1/4 cup breadcrumbs
1/4 parmesan cheese
salt to taste
oil for brushing
For sauce:
1/4 cup hot sauce
1/4 tomato ketchup
2 tbsp cup light brown sugar
1 tsp crushed black pepper
1 tbsp apple cider vinegar
1 tbsp soya sauce
¼ tsp salt
¼ tsp red pepper flakes
Method :


In a food processor add chicken mince, garlic, fresh red chili, 2 stalks of spring onions,

egg, crushed black pepper, red chili powder, soya sauce, breadcrumbs, parmesan cheese and salt to taste. And give few pulse, so that all ingredients mix well but do not over mix.
Keep the meatballs mix in the fridge for at least 30 minutes.
To make sauce mix all the ingredients in a deep pan on medium heat and when it starts boiling reduce the flame and let sauce simmer for 8-10 minutes. Once the sauce thicken remove from heat and as the sauce cools down sauce will thicken more.
Preheat the air fryer at 180 degree C for 10 minutes.
Remove the meatball mix from fridge and make small balls. Gently place few meatballs in air fryer basket let it cook for minutes, after 5 minutes brushes meatball with oil and again cook for 5 minutes. ( you can fry or oven bake the meatballs also) When cooked keep aside the cooked meatballs, and repeat with remaining meatballs.
Take a big bowl and put all meatballs and 4-5 tbsp of sauce and toss well until all the meatballs are coated with sauce, use more sauce if required.
Chop the remaining of stalk of spring onion and sprinkle on top.
Serve hot with leftover firecracker sauce.
Recipe adapted from The Spice Jar

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