Spicy Sriracha Beef Meatballs (Printable)
Juicy beef meatballs glazed in tangy Sriracha sauce with ginger and garlic, served over fluffy steamed rice.
# What You'll Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 0.5 cup panko or regular breadcrumbs
03 - 1 large egg
04 - 2 tablespoons sriracha sauce
05 - 2 cloves garlic, minced
06 - 1 tablespoon soy sauce
07 - 1 teaspoon fresh ginger, grated
08 - 2 green onions, finely sliced
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
→ Sriracha Glaze
11 - 2 tablespoons sriracha sauce
12 - 2 tablespoons honey
13 - 1 tablespoon soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
→ Steamed Rice
16 - 1.5 cups jasmine or long-grain white rice
17 - 3 cups water
18 - 0.5 teaspoon salt
→ Garnish
19 - Green onions, sliced
20 - Toasted sesame seeds
21 - Fresh cilantro leaves
# How To Make It:
01 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - In a large bowl, combine ground beef, breadcrumbs, egg, sriracha, garlic, soy sauce, ginger, green onions, salt, and pepper. Mix until just combined without overworking the mixture.
04 - Shape mixture into 20-24 even meatballs, approximately 1 tablespoon each, and arrange on the prepared baking sheet.
05 - Bake for 15-18 minutes until cooked through and browned.
06 - In a small saucepan over medium heat, whisk together sriracha, honey, soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
07 - Toss hot meatballs in the glaze until evenly coated.
08 - Serve glazed meatballs over steamed rice. Garnish with sliced green onions, toasted sesame seeds, and cilantro as desired.
# Tips from dashanddishes:
01 -
- The honey in the glaze balances the heat in such a perfect way that even my spice-cautious friends keep coming back for seconds.
- These meatballs reheat beautifully, making them ideal for meal prep when you know youll be too tired to cook later in the week.
02 -
- If your meatballs are cracking while baking, your mixture is likely too dry, so add a tablespoon of water or another dash of soy sauce next time.
- The glaze will thicken significantly as it cools, so remove it from heat when it still seems slightly thinner than youd like for the final consistency.
03 -
- Rolling the meatballs slightly smaller than you might think (about 1 tablespoon of mixture each) ensures they cook evenly and absorb more of that incredible glaze.
- Reserve a tablespoon of the uncooked glaze mixture to drizzle over the finished dish for an extra hit of flavor that brightens everything up.