Spicy Sriracha Meatballs (Printable)
Juicy meatballs tossed in a sweet and spicy Sriracha glaze with sesame accents.
# What You Need:
→ Meatballs
01 - 1 lb ground beef or pork
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 2 tbsp green onions, finely chopped
06 - 2 tbsp Sriracha sauce
07 - 1 tbsp soy sauce
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Sriracha Glaze
10 - 1/4 cup Sriracha sauce
11 - 2 tbsp honey
12 - 1 tbsp soy sauce
13 - 1 tbsp rice vinegar
14 - 1 tsp sesame oil
→ Garnish
15 - 1 tbsp sesame seeds
16 - 2 tbsp green onions, sliced
# How To Cook:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, breadcrumbs, egg, garlic, finely chopped green onions, Sriracha sauce, soy sauce, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
03 - Form the mixture into 1-inch diameter balls and arrange them evenly on the prepared baking sheet.
04 - Bake in the preheated oven for 18–20 minutes until browned and cooked through.
05 - Meanwhile, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat. Simmer for 2–3 minutes, stirring occasionally, until the glaze slightly thickens.
06 - Transfer the baked meatballs to a large bowl. Pour the warm glaze over them and toss gently to ensure each meatball is evenly coated.
07 - Arrange the glazed meatballs on a serving plate. Sprinkle with sesame seeds and sliced green onions before serving.
# Expert Tips:
01 -
- This glaze is like a secret handshake among spice lovers that instantly brightens any meal
- Once you try the combo of juicy meatballs and the sticky sriracha glaze, you’ll find yourself craving them at every gathering
02 -
- Don’t overmix the meat mixture or your meatballs will turn out dense instead of juicy and tender
- Letting the glaze simmer gently is key to thickening and intensifying its flavor without burning
03 -
- Use a light hand when mixing to keep the texture tender, not tough
- The secret is in the glaze; slow simmering unlocks maximum flavor and stickiness