Spicy Sriracha Beef Meatballs (Printable)

Juicy beef meatballs infused with garlic, ginger, spicy sauce, and served over fluffy steamed rice.

# What You'll Need:

→ Meatballs

01 - 1.1 lb ground beef
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 tablespoons Sriracha sauce
07 - 2 tablespoons soy sauce
08 - 1 teaspoon sesame oil
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 2 tablespoons green onions, finely sliced

→ Sauce

12 - 3 tablespoons Sriracha sauce
13 - 2 tablespoons soy sauce
14 - 2 tablespoons honey
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon tomato ketchup
17 - 1 teaspoon sesame oil
18 - 2 cloves garlic, minced
19 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Rice

20 - 1¼ cups jasmine or long grain rice
21 - 2 cups water
22 - ½ teaspoon salt

→ Garnish

23 - 2 tablespoons green onions, sliced
24 - 1 teaspoon sesame seeds

# How To Make It:

01 - Rinse rice under cold water until clear. Combine rice, water, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
02 - In a large bowl, gently combine ground beef, egg, breadcrumbs, garlic, ginger, Sriracha, soy sauce, sesame oil, salt, pepper, and green onions without overmixing.
03 - Form the mixture into 20 to 24 small meatballs, approximately 1 tablespoon each.
04 - Heat a large nonstick skillet over medium heat, adding oil if necessary. Brown meatballs in batches, turning to brown evenly for 6 to 8 minutes. Remove and set aside.
05 - In the same skillet, sauté garlic for 30 seconds. Add Sriracha, soy sauce, honey, rice vinegar, ketchup, and sesame oil. Stir and bring to a simmer.
06 - Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens.
07 - Return meatballs to the skillet, toss to coat with the sauce, and simmer for 5 minutes until heated through.
08 - Plate the meatballs over steamed rice and garnish with green onions and sesame seeds.

# Tips from dashanddishes:

01 -
  • These meatballs pack serious flavor without any fussy steps or hard to find ingredients.
  • The sauce clings to every bite, sweet and tangy with just enough heat to make you reach for another forkful.
  • Everything comes together in under an hour, making it perfect for weeknights when you want something that feels special.
02 -
  • Don't overmix the meatball mixture or you'll end up with hockey pucks instead of tender, juicy bites.
  • Brown the meatballs in batches if your pan is crowded; they need space to develop that caramelized crust.
  • Taste the sauce before adding the meatballs back in and adjust the heat or sweetness to your liking.
03 -
  • Let the meatballs rest for a minute after browning so they firm up and don't fall apart when you toss them in the sauce.
  • Use a small cookie scoop to portion the meatballs evenly, which helps them cook at the same rate.
  • If the sauce gets too thick, thin it with a tablespoon of water or rice vinegar until it's just right.

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