Sriracha Meatballs
These Sriracha Meatballs are sweet, spicy, and full of flavor! Perfect as an appetizer or served over rice or noodles for a bold and satisfying meal.
Equipment
- 1 Mixing bowl For combining meatball ingredients
- 1 Baking sheet or skillet For cooking meatballs
- 1 Saucepan To make Sriracha glaze
Ingredients
- For the Meatballs:
- 1 lb ground beef or chicken
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic minced
- 1 tbsp soy sauce
- Salt & black pepper to taste
- 1 tbsp green onions chopped (optional)
- For the Sriracha Glaze:
- ¼ cup Sriracha sauce
- 3 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or lemon juice
- 1 tsp sesame oil
- 1 clove garlic grated
- 1 tsp cornstarch + 2 tbsp water optional, for thickening
Instructions
- Preheat oven to 400°F (200°C) or heat oil in a large skillet over medium heat.
- In a mixing bowl, combine ground meat, egg, breadcrumbs, garlic, soy sauce, salt, pepper, and green onions. Mix just until combined.
- Form into 1-inch meatballs and place on a baking sheet (or sear in batches in a skillet).
- Bake for 15-18 minutes or cook in skillet until browned and cooked through.
- Meanwhile, combine Sriracha, honey, soy sauce, vinegar, sesame oil, and garlic in a saucepan. Simmer 3-4 minutes.
- Optional: Mix cornstarch and water, stir into sauce, and cook until slightly thickened.
- Toss cooked meatballs in the sauce until well coated.
- Garnish with sesame seeds or chopped scallions. Serve hot.
Notes
- Use ground turkey or plant-based meat for a variation.
- Sauce can be doubled if serving with noodles or rice.
- Adjust Sriracha to taste, more for fire-lovers, less for a milder glaze.
