Sweet Chili Bang Bang Chicken Meatballs

If you ask me, bang bang sauce makes everything better.

These chicken meatballs are a weeknight dinner win that brings together familiar Asian-inspired flavors in an easy-to-eat package. Tender ground chicken gets mixed with Ritz crackers, garlic, and ginger, then air-fried until golden.

The real star is the creamy bang bang sauce made with Greek yogurt, sweet chili sauce, and a kick of Sriracha if you like things spicy. It coats each meatball and adds that addictive sweet-and-tangy flavor.

Serve them over rice, toss them in a wrap, or just eat them straight off the plate. They’re a family-friendly dish that disappears fast.

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What Kind of Ground Chicken Should I Use?

Ground chicken comes in different fat percentages, and for meatballs, you don’t want to go too lean or they’ll end up dry. Look for ground chicken that’s around 85-90% lean, which usually includes some dark meat mixed in with the white meat. If you can only find the super lean ground chicken breast (which is often 99% fat-free), consider adding a tablespoon of olive oil to your mixture to keep things moist. You can also grind your own chicken at home using boneless, skinless chicken thighs in a food processor if you want more control over the texture and fat content.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground chicken: Ground turkey works just as well here and will give you similar results. You could also try ground pork for a richer flavor, though the cooking time might need a slight adjustment.
• Ritz crackers: Panko breadcrumbs, regular breadcrumbs, or even crushed saltines can replace the Ritz crackers. Use the same amount and your meatballs will hold together just fine.
• Greek yogurt: Sour cream or mayonnaise can step in for the Greek yogurt in the sauce. Mayo will make it a bit richer, while sour cream keeps that tangy taste.
• Sweet chili sauce: If you don’t have sweet chili sauce, mix ½ cup of your favorite hot sauce with 2 tablespoons of honey or maple syrup to get that sweet and spicy combo.
• Teriyaki sauce: Soy sauce mixed with a tablespoon of brown sugar can work in place of teriyaki sauce, though you’ll lose some of that deeper flavor.
• Sweet onion: Any onion variety will do – yellow, white, or even red onions all work fine. Just chop them up nice and small so they mix well into the meatballs.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken meatballs is overworking the mixture, which creates dense, tough meatballs instead of tender ones – mix just until the ingredients come together and handle the meat gently when shaping.

Since ground chicken is leaner than beef or pork, it dries out quickly if overcooked, so stick to the 12-minute cook time and check that the internal temperature reaches 165°F without going beyond it.

Skipping the oil spray is another common error that leaves your meatballs pale and stuck to the basket, so make sure to spray them before cooking and again when you flip them at the halfway mark.

For the best texture, let your meatballs rest for a few minutes after air frying before tossing them in the sauce, which helps them firm up and prevents them from falling apart when coated.

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What to Serve With Bang Bang Chicken Meatballs?

These meatballs are perfect over a bed of white or brown rice, which soaks up all that sweet and tangy sauce. I love serving them with some steamed broccoli or snap peas on the side to balance out the richness of the sauce. If you want to make it more of a meal, try tossing them with lo mein noodles or serving them in lettuce wraps for a lighter option. You can also skewer them up as appetizers with some extra sweet chili sauce on the side for dipping at your next get-together.

Storage Instructions

Store: Keep your bang bang chicken meatballs in an airtight container in the fridge for up to 4 days. I like to store the meatballs and sauce separately so they don’t get too soggy, then just toss them together when I’m ready to eat.

Freeze: These meatballs are perfect for freezing! Let them cool completely, then freeze them on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months, and you can pull out just what you need for a quick meal.

Reheat: Warm the meatballs in the oven at 350°F for about 10-15 minutes, or pop them in the microwave for a couple minutes. If they’re frozen, let them thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 85-95 g
• Fat: 50-60 g
• Carbohydrates: 120-135 g

Ingredients

For the meatballs:

• 1 lb ground chicken
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 2 tbsp fresh parsley (finely chopped)
• 1 large egg
• 1/2 cup Ritz crackers (crushed)
• 1/4 cup teriyaki sauce
• 1/2 tsp seasoned pepper
• 2 tsp coarse garlic salt
• 1/2 tsp ground ginger
• Olive oil spray (for air frying)

For the sauce:

• 1/3 cup plain Greek yogurt
• 1/2 cup sweet chili sauce
• 1 tsp Sriracha (optional, for heat)

For the garnish:

• 1 tbsp fresh parsley (finely chopped)

Step 1: Prepare the Meatball Mixture

• 1 lb ground chicken
• 1 small onion
• 2 cloves garlic
• 2 tbsp fresh parsley
• 1 large egg
• 1/2 cup Ritz crackers
• 1/4 cup teriyaki sauce
• 1/2 tsp seasoned pepper
• 2 tsp coarse garlic salt
• 1/2 tsp ground ginger

In a large bowl, combine the ground chicken, diced onion, minced garlic, finely chopped parsley, egg, crushed Ritz crackers, teriyaki sauce, seasoned pepper, coarse garlic salt, and ground ginger.

Mix gently with your hands until just combined—avoid overmixing, which can make the meatballs dense and tough.

The mixture should hold together when squeezed but still feel loose and airy.

Step 2: Shape and Air Fry the Meatballs

• meatball mixture from Step 1
• Olive oil spray

Portion the meatball mixture into 1½-inch balls—I find it helpful to use a small cookie scoop or melon baller for consistency.

Arrange them in a single layer in your air fryer basket, then spray lightly but evenly with olive oil spray.

Cook at 400°F for 12 minutes, stopping halfway through to shake the basket and spray again with a light coating of oil.

This ensures even browning and a light, crispy exterior.

Step 3: Make the Bang Bang Sauce

• 1/3 cup plain Greek yogurt
• 1/2 cup sweet chili sauce
• 1 tsp Sriracha

While the meatballs cook, whisk together the Greek yogurt and sweet chili sauce in a small bowl until smooth and fully combined.

If you prefer extra heat, stir in the sriracha until well incorporated.

Taste and adjust the balance of creaminess and spice to your preference—I like a little more chili sauce for extra flavor depth and a bolder kick.

Step 4: Coat and Serve

• cooked meatballs from Step 2
• bang bang sauce from Step 3
• 1 tbsp fresh parsley

Transfer the cooked meatballs from the air fryer to a serving bowl or platter.

Pour the bang bang sauce over the warm meatballs and gently toss to coat evenly, or serve the sauce on the side for dipping.

Garnish generously with the fresh chopped parsley for color and a fresh herb finish.

Sweet Chili Bang Bang Chicken Meatballs

Delicious Sweet Chili Bang Bang Chicken Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1325 kcal

Ingredients

  

For the meatballs

• 1 lb ground chicken
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 2 tbsp fresh parsley (finely chopped)
• 1 large egg
• 1/2 cup Ritz crackers (crushed)
• 1/4 cup teriyaki sauce
• 1/2 tsp seasoned pepper
• 2 tsp coarse garlic salt
• 1/2 tsp ground ginger
• Olive oil spray (for air frying)

For the sauce

• 1/3 cup plain Greek yogurt
• 1/2 cup sweet chili sauce
• 1 tsp Sriracha (optional, for heat)

For the garnish

• 1 tbsp fresh parsley (finely chopped)

Instructions

 

• In a large bowl, combine the ground chicken, diced onion, minced garlic, finely chopped parsley, egg, crushed Ritz crackers, teriyaki sauce, seasoned pepper, coarse garlic salt, and ground ginger. Mix gently with your hands until just combined—avoid overmixing, which can make the meatballs dense and tough. The mixture should hold together when squeezed but still feel loose and airy.
• Portion the meatball mixture into 1½-inch balls—I find it helpful to use a small cookie scoop or melon baller for consistency. Arrange them in a single layer in your air fryer basket, then spray lightly but evenly with olive oil spray. Cook at 400°F for 12 minutes, stopping halfway through to shake the basket and spray again with a light coating of oil. This ensures even browning and a light, crispy exterior.
• While the meatballs cook, whisk together the Greek yogurt and sweet chili sauce in a small bowl until smooth and fully combined. If you prefer extra heat, stir in the sriracha until well incorporated. Taste and adjust the balance of creaminess and spice to your preference—I like a little more chili sauce for extra flavor depth and a bolder kick.
• Transfer the cooked meatballs from the air fryer to a serving bowl or platter. Pour the bang bang sauce over the warm meatballs and gently toss to coat evenly, or serve the sauce on the side for dipping. Garnish generously with the fresh chopped parsley for color and a fresh herb finish.