These slow cooker firecracker chicken meatballs are the perfect balance of sweet, spicy, and savory. I start with tender homemade meatballs, brown them lightly, then let them simmer in a bold firecracker sauce made from buffalo wing sauce, brown sugar, and soy sauce. They’re easy, flavorful, and always a hit whether I’m serving them over rice or offering them as party appetizers.

Why You’ll Love This Recipe

I love how simple and fuss-free this recipe is. The slow cooker does most of the work, and the meatballs come out juicy every time. The sauce is rich and punchy—sweet with a kick of heat—and it clings perfectly to each bite. These meatballs are great for meal prep, family dinners, or potlucks. I also like that the recipe is easy to customize and can be made ahead and frozen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground chicken
panko breadcrumbs
large eggs
chopped onion
minced garlic
scallions
salt
pepper
buffalo wing sauce
brown sugar
low-sodium soy sauce
water

directions

I combine the ground chicken, panko, beaten eggs, onion, garlic, two tablespoons of scallions, salt, and pepper in a large bowl. I mix it gently with my hands so the meat stays tender.
I use a cookie scoop to portion out the meatballs, then roll them between my hands until smooth.
I brown the meatballs in a large skillet over medium heat, turning them until all sides are golden.
Once browned, I transfer the meatballs to my slow cooker.
In a bowl, I stir together buffalo sauce, brown sugar, soy sauce, water, and the remaining scallions. I pour this sauce over the meatballs in the slow cooker.
I cover and cook on low for 2 hours. After cooking, I garnish with extra scallions or fresh parsley before serving.

Servings and timing

This recipe makes about 36 medium-sized meatballs.

Prep time: 30 minutes
Cook time: 2 hours
Total time: approximately 2 hours 30 minutes

Variations

I sometimes swap out ground chicken for ground turkey when I want a slightly different texture. For extra heat, I add red pepper flakes or use a spicier wing sauce. If I need a gluten-free version, I use gluten-free breadcrumbs and coconut aminos in place of soy sauce. I also like to serve them with jasmine rice or even inside slider buns for a fun twist.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. They reheat well in the microwave or in a skillet over medium heat. If I’m freezing them, I let them cool completely, then store them in a freezer-safe container or bag for up to 2 months. When I’m ready to eat, I thaw them in the fridge overnight and reheat them gently on the stove or in the oven.

FAQs

How many meatballs does this recipe make?

I usually get around 36 meatballs when using a 1.5-tablespoon scoop to portion the mixture.

Can I use ground turkey instead of chicken?

Yes, I’ve made these with ground turkey, and they turn out just as delicious and moist.

How spicy are these meatballs?

They have a mild to medium heat from the buffalo wing sauce. If I want more heat, I add a dash of red pepper flakes or use an extra-hot sauce.

Can I make these ahead of time?

Absolutely. I often prepare the meatballs the day before and keep them chilled. Then I cook them in the slow cooker the next day.

What’s the best way to serve these meatballs?

I like them over rice, in a bowl with veggies, or on their own as appetizers. They’re super versatile and work with many sides.

Conclusion

These firecracker chicken meatballs have become one of my favorite slow cooker recipes. They’re easy to prepare, packed with flavor, and perfect for just about any occasion. I love how the sweet and spicy sauce caramelizes slightly in the slow cooker, making every bite completely irresistible.