Spicy Sriracha Beef Meatballs (Printable)
Juicy beef balls infused with garlic, ginger, and spicy Sriracha, baked and glazed for a bold, sweet-tangy finish.
# What You'll Need:
→ Meatballs
01 - 1 lb ground beef
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 tbsp Sriracha sauce
07 - 1 tbsp soy sauce
08 - 1 tsp sesame oil
09 - 2 spring onions, finely chopped
10 - ½ tsp salt
11 - ¼ tsp black pepper
→ Sriracha Glaze
12 - 3 tbsp Sriracha sauce
13 - 2 tbsp honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sesame oil
→ Garnish (optional)
17 - 1 tbsp sesame seeds
18 - 2 spring onions, sliced
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, garlic, ginger, Sriracha, soy sauce, sesame oil, spring onions, salt, and pepper. Mix gently until just combined without overworking.
03 - Shape the mixture into 20 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Place meatballs in the oven and bake for 15 to 18 minutes, or until cooked through 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, stirring occasionally until slightly thickened.
06 - Transfer meatballs to a large bowl and pour the warm glaze over them. Toss gently to coat evenly.
07 - Serve hot, optionally garnished with sesame seeds and sliced spring onions.
# Tips from dashanddishes:
01 -
- They're crispy on the outside but stay impossibly juicy inside, which honestly feels like kitchen magic.
- The glaze hits that perfect balance of spicy and sweet that makes you reach for just one more.
- They come together in under 45 minutes and work equally well as party appetizers or a weeknight dinner over rice.
02 -
- Don't skip making the glaze while the meatballs bake; it reduces slightly and becomes less watery, which is what gives you that stunning sticky coating rather than something soupy.
- The sriracha heat is subjective, so start with less in your mix and taste before committing, since you can always add more but can't take it out.
- Cold meatballs get rubbery, so this is a dish that demands you serve it fresh from the oven while the glaze is still warm and clinging.
03 -
- If your honey is crystallized or thick, warm it slightly in a small bowl before whisking it into the glaze so it incorporates smoothly and doesn't create clumps.
- Leftover meatballs taste even better the next day because the flavors have time to meld, so don't hesitate to make a full batch even if you're cooking for just yourself.