Sweet and spicy, this sheet pan twist on the popular firecracker shrimp dish makes for an easy and yummy dinner solution any night of the week.
| ½ cup | The Original Louisiana Brand Hot Sauce |
| 3 cloves, minced | garlic |
| ¼ cup | liquid honey |
| 2 tbsp | soy sauce |
| 1 tbsp | sesame oil |
| 1 tbsp | white vinegar |
| ½ tsp | chili flakes |
| ½ tsp | salt |
| 1 | head broccoli, cut into florets |
| 1 | red bell pepper, cut into 1-inch chunks |
| 14 oz | frozen fully cooked chicken meatballs |
| 4 | scallions, thinly sliced |
| 2 tbsp | sesame seeds |
Preheat oven to 425˚F.
In large bowl, stir together 1/3 cup wing sauce, garlic, honey, soy sauce, sesame oil, vinegar, chili flakes and salt. Add broccoli, red pepper and meatballs and toss until coated.
Arrange on greased foil-lined large baking sheet.
Bake for 18 to 20 minutes or until meatballs are heated through, broccoli is tender and sauce has started to caramelize.
Drizzle with remaining wing sauce. Garnish with scallions and sesame seeds.
Tip: Serve with jasmine rice or ramen noodles, or serve in warm tortillas for firecracker tacos.
