Spicy Sriracha Beef Meatballs (Printable)

Juicy spiced beef balls glazed with Sriracha, served over fluffy steamed rice with savory Asian flavors.

# What goes in:

→ Beef Meatballs

01 - 1 lb ground beef
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 2 tbsp green onions, finely chopped
06 - 1 tbsp soy sauce
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Sriracha Glaze

10 - 3 tbsp Sriracha sauce
11 - 2 tbsp honey
12 - 2 tbsp soy sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp sesame oil

→ Rice

15 - 1 1/4 cups long-grain white rice
16 - 2 cups water
17 - 1/2 tsp salt

→ Garnish

18 - 1 tbsp sesame seeds
19 - 2 tbsp green onions, sliced

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, garlic, green onions, soy sauce, ginger, salt, and pepper. Mix until just combined.
03 - Shape mixture into 16-18 meatballs (about 1 1/2 tbsp each) and place them on the prepared baking sheet.
04 - Bake meatballs for 18-20 minutes, or until cooked through and browned.
05 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
06 - In a small saucepan, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil. Heat over medium-low until simmering and slightly thickened, about 2-3 minutes. Remove from heat.
07 - Once meatballs are done, transfer them to a large bowl. Pour Sriracha glaze over the meatballs and toss to coat evenly.
08 - Serve glazed meatballs over steamed rice. Garnish with sesame seeds and sliced green onions if desired.

# Expert Advice:

01 -
  • The glaze hits that perfect sweet spot between heat and honey, making everyone reach for seconds
  • Everything cooks in under 30 minutes but tastes like it took all day
  • Leftovers pack perfectly for tomorrow lunch, if they last that long
02 -
  • Overmixing the meat makes tough meatballs, so stop as soon as everything is combined
  • The glaze thickens fast once it starts simmering, so keep an eye on it
  • Let the rice rest off the heat, or itll be gummy instead of fluffy
03 -
  • Use a cookie scoop for perfectly uniform meatballs that cook evenly
  • Double the glaze and keep some in the fridge for quick weeknight stir fries

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