Spicy Sriracha Beef Meatballs

I threw this together on a rainy Wednesday when I had ground beef thawing and zero motivation to follow a real plan. The Sriracha jar was already open on the counter, and I thought, why not just lean into the heat? What started as improvisation turned into something I crave on repeat.

The first time I served these, my neighbor dropped by unexpectedly and stayed for dinner. She went quiet after the first bite, then asked if I'd written the recipe down. I hadn't, but I scribbled it on a napkin right there at the table while she took seconds.

Ingredients

• Ground beef: Choose something with a bit of fat, around 80/20, so the meatballs stay juicy and don't turn dry or crumbly.
• Egg: This binds everything without making the texture dense, just one large egg does the job beautifully.
• Breadcrumbs: They absorb moisture and keep the meatballs light, panko works too if that's what you have.
• Garlic and ginger: Fresh is key here, the sharpness mellows as it cooks and adds layers you won't get from powder.
• Sriracha sauce: It goes into both the meatballs and the sauce, building heat that feels intentional, not accidental.
• Soy sauce: Adds umami depth and a bit of saltiness that ties the whole dish together.
• Sesame oil: Just a teaspoon or two brings a nutty, toasted note that makes everything taste more complete.
• Honey: Balances the heat and acidity, creating that sticky glaze that coats each meatball.
• Rice vinegar: Cuts through the richness with a bright, clean tang.
• Cornstarch slurry: This thickens the sauce so it clings instead of pooling at the bottom of the bowl.
• Jasmine rice: Its subtle floral aroma pairs perfectly with bold, spicy flavors.
• Green onions and sesame seeds: A quick sprinkle adds crunch, color, and a hint of freshness right before serving.

Instructions

Cook the rice:

Rinse it until the water runs clear, then simmer gently with the lid on. Let it rest off the heat for five minutes so every grain turns fluffy and separate.

Mix the meatballs:

Combine beef, egg, breadcrumbs, garlic, ginger, Sriracha, soy sauce, sesame oil, salt, pepper, and green onions in a large bowl. Use your hands but stop as soon as it comes together, overmixing makes them tough.

Shape them:

Roll into small rounds, about a tablespoon each. They cook faster and every piece gets more of that sticky sauce.

Brown the meatballs:

Work in batches so they get a nice sear on all sides without steaming. It takes about six to eight minutes, then set them aside.

Build the sauce:

In the same skillet, sauté garlic until fragrant, then stir in Sriracha, soy sauce, honey, rice vinegar, ketchup, and sesame oil. Let it bubble gently.

Thicken it up:

Pour in the cornstarch slurry and stir constantly until the sauce turns glossy and coats the back of a spoon.

Finish with the meatballs:

Return them to the skillet and toss until every one is glazed. Simmer for five minutes so the flavors soak in.

Serve:

Spoon the meatballs and sauce over bowls of steamed rice. Scatter green onions and sesame seeds on top.

Save

One evening, I made a double batch and brought half to a potluck. Someone asked if it was from a restaurant, and I just smiled. That moment reminded me how a simple weeknight dinner can feel like something special when the flavors are dialed in just right.

How to Adjust the Heat

If you want more fire, stir in extra Sriracha or a pinch of red chili flakes when you build the sauce. For a milder version, cut the Sriracha in half and add a splash more honey to keep the balance sweet and tangy. Taste as you go, the sauce should make you reach for water but still want another bite.

Swaps and Substitutions

Ground turkey or chicken works beautifully if you want something lighter, just watch the cooking time so they don't dry out. Swap breadcrumbs for crushed crackers or oats if that's what you have on hand. You can also use any neutral oil in place of sesame oil, though you'll miss that toasted, nutty finish.

Serving and Pairing Ideas

I like to serve these with steamed broccoli or bok choy on the side, the greens soak up the extra sauce and add a bit of crunch. A crisp, slightly sweet Riesling cuts through the heat and complements the honey glaze beautifully. Leftovers reheat well, just add a splash of water to loosen the sauce.

• Double the sauce if you like extra to drizzle over the rice.
• Make the meatballs ahead and freeze them uncooked for a quick weeknight meal.
• Garnish with fresh cilantro or Thai basil if you want an herbal twist.

Save

This dish proves you don't need a long ingredient list or hours in the kitchen to make something that feels bold and satisfying. Every time I make it, I'm reminded that the best recipes are the ones you want to share.

Recipe FAQs

→ How do I prevent meatballs from falling apart?

Use breadcrumbs and an egg to bind the mixture. Avoid overmixing to keep them tender yet cohesive.

→ What rice type works best for this dish?

Jasmine or long grain rice provides a fluffy, aromatic base that complements the bold flavors well.

→ Can I adjust the spiciness level?

Yes, increase or reduce Sriracha or add red chili flakes according to your spice preference.

→ Is it possible to substitute beef with other proteins?

Ground turkey or chicken can be used for a lighter variation without sacrificing texture.

→ How should I thicken the sauce properly?

Mix cornstarch with water to create a slurry and cook it in the sauce until it thickens for a smooth finish.