Spicy Sriracha Beef Meatballs (Printable)
Tender beef meatballs with bold Sriracha heat, served over fluffy rice and garnished with fresh herbs for a vibrant, satisfying meal.
# What goes in:
→ Meatballs
01 - 1.1 lb ground beef
02 - 2 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 1 large egg
05 - 1/4 cup breadcrumbs
06 - 2 tablespoons Sriracha sauce
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons fresh cilantro, chopped
→ Sriracha Sauce
12 - 2 tablespoons Sriracha sauce
13 - 2 tablespoons honey
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
→ Rice
17 - 1 1/4 cups jasmine or long-grain white rice
18 - 2 cups water
19 - 1/2 teaspoon salt
→ Garnish
20 - 2 spring onions, sliced
21 - 1 tablespoon sesame seeds
22 - Fresh cilantro, chopped
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, garlic, onion, egg, breadcrumbs, Sriracha sauce, soy sauce, sesame oil, salt, pepper, and cilantro. Mix until just combined without overmixing.
03 - Form mixture into 20 to 24 small meatballs, approximately 1 tablespoon each. Arrange on prepared baking sheet.
04 - Bake for 18 to 20 minutes until browned and cooked through.
05 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups water and salt to boil. Add rice, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender and water is absorbed. Fluff with a fork.
06 - In a small saucepan, whisk together Sriracha sauce, honey, soy sauce, rice vinegar, and sesame oil. Bring to simmer over medium-low heat and cook for 2 to 3 minutes until slightly thickened.
07 - Toss cooked meatballs in Sriracha sauce until well coated.
08 - Serve meatballs over rice. Garnish with spring onions, sesame seeds, and fresh cilantro.
# Expert Advice:
01 -
- The balance of heat from the Sriracha with the sweetness of honey creates this addictive flavor that keeps everyone coming back for seconds.
- These meatballs come together in under an hour yet taste like something that simmered all day, perfect for those nights when you want something impressive without the wait.
02 -
- Overmixing the meat mixture will result in tough meatballs, so stop combining as soon as the ingredients are integrated.
- The sauce thickens significantly as it cools, so remove it from heat when its still a bit thinner than you want the final result to be.
03 -
- For the ultimate flavor boost, toast the sesame seeds in a dry pan until golden before sprinkling them over the finished dish.
- Letting the shaped meatballs rest in the refrigerator for 15 minutes before baking helps them hold together better and enhances their texture.