Spicy Sriracha Beef Meatballs (Printable)
Savory beef meatballs infused with garlic, ginger, and spicy Sriracha, glazed in a sweet and tangy sauce.
# What You'll Need:
→ Meatballs
01 - 1 pound ground beef
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 tablespoons Sriracha sauce
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 2 spring onions, finely chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Sriracha Glaze
12 - 3 tablespoons Sriracha sauce
13 - 2 tablespoons honey
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
→ Garnish
17 - 1 tablespoon sesame seeds
18 - 2 spring onions, sliced
# How-To Steps:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, gently blend ground beef, egg, breadcrumbs, garlic, ginger, Sriracha, soy sauce, sesame oil, spring onions, salt, and pepper until just combined.
03 - Shape mixture into 20 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until fully cooked and browned.
05 - While baking, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat. Simmer for 2 to 3 minutes until slightly thickened.
06 - Transfer cooked meatballs to a large bowl, pour warm glaze over them, and toss gently to coat evenly.
07 - Plate hot meatballs and garnish with sesame seeds and sliced spring onions if desired.
# Expert Tips:
01 -
- They come together in under an hour and taste like you've been cooking all day.
- The sweet-spicy glaze hits different every single time you eat one, keeping you reaching for another.
- They work as an appetizer on toothpicks or tossed over rice for a complete meal that feels restaurant-quality.
02 -
- Don't overmix the meat mixture or you'll end up with dense, rubbery meatballs instead of tender ones that melt in your mouth.
- Make the glaze while they bake so it's still warm when the meatballs come out; cold glaze doesn't coat as beautifully.
- Taste the raw meat mixture before baking to adjust seasoning, since you can't fix it afterward.
03 -
- Wet your hands before forming meatballs to prevent sticking and create cleaner shapes without extra flour.
- If your glaze seems too thick, thin it with a teaspoon of water at a time until it reaches that glossy, coating consistency.