Easy Firecracker Meatballs

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, minced garlic, sliced scallion whites, salt, and red pepper flakes. Mix until evenly incorporated, then shape the mixture into 1 ½-inch meatballs and arrange them on the prepared baking sheet.
Lightly brush the tops of the meatballs with vegetable oil. Transfer the baking sheet to the oven and bake for 15 minutes.
Meanwhile, in a medium bowl, whisk together the sour cream, mayonnaise, buffalo hot sauce, rice vinegar, soy sauce, and honey until smooth. Set aside.
Once the meatballs are cooked, arrange them on a serving plate or over rice. Drizzle the prepared sauce over the top, then garnish with additional chopped scallions (green ends) and sesame seeds if desired.

Use fresh garlic: Freshly minced garlic gives the meatballs a stronger, richer flavor than pre-minced garlic from a jar.
Mix gently: Overmixing the ground beef can make the meatballs tough. Mix until just combined for a tender texture.
Keep them the same size: Rolling the meatballs evenly ensures they cook at the same rate, so you don’t end up with some overdone and others undercooked.
Brush with oil before baking: A light coating of vegetable oil helps create a slight crust on the outside while keeping the inside moist.
Adjust the spice level: If you want extra heat, add more red pepper flakes to the meatballs or an extra splash of buffalo sauce in the Firecracker sauce.
Let the sauce rest before serving: Giving it a few minutes to sit helps the ingredients blend together for a smoother taste.
Drizzle the sauce at the end: Pouring the sauce over the meatballs just before serving keeps them from getting soggy.
Protein: Sub out the ground beef for ground pork, ground chicken or ground turkey; they’ll work just as well.

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