Spicy Sriracha Beef Meatballs (Printable)

Juicy beef balls with garlic, ginger, and Sriracha served atop fluffy steamed rice with a tangy sauce.

# What goes in:

→ Meatballs

01 - 1.1 lb ground beef
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 tablespoons Sriracha sauce
07 - 2 tablespoons soy sauce
08 - 1 teaspoon sesame oil
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 2 tablespoons green onions, finely sliced

→ Sauce

12 - 3 tablespoons Sriracha sauce
13 - 2 tablespoons soy sauce
14 - 2 tablespoons honey
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon tomato ketchup
17 - 1 teaspoon sesame oil
18 - 2 cloves garlic, minced
19 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Rice

20 - 1¼ cups jasmine or long grain rice
21 - 2 cups water
22 - ½ teaspoon salt

→ Garnish

23 - 2 tablespoons green onions, sliced
24 - 1 teaspoon sesame seeds

# Directions:

01 - Rinse rice under cold water until 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.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, minced garlic, grated ginger, Sriracha, soy sauce, sesame oil, salt, pepper, and green onions. Mix gently until just combined, avoiding overmixing.
03 - Form the mixture into 20 to 24 small meatballs, each about 1 tablespoon in size.
04 - Heat a large nonstick skillet over medium heat. Add a small amount of oil if necessary. Brown the meatballs in batches, turning to brown all sides, about 6 to 8 minutes. Remove and set aside.
05 - In the same skillet, sauté minced garlic for 30 seconds. Add Sriracha, soy sauce, honey, rice vinegar, ketchup, and sesame oil. Stir and bring to a simmer.
06 - Stir in the cornstarch slurry and cook until sauce thickens, about 1 to 2 minutes.
07 - Return meatballs to the skillet, tossing to coat them evenly with the sauce. Simmer for 5 minutes until heated through.
08 - Place meatballs over steamed rice and garnish with sliced green onions and sesame seeds.

# Expert Advice:

01 -
  • The meatballs stay incredibly tender because you mix them just enough, no more.
  • That glossy, sticky sauce clings to every bite and soaks into the rice below.
  • It comes together in under an hour, making it perfect for weeknights when you want big flavor without fuss.
  • The balance of sweet honey, tangy vinegar, and fiery Sriracha hits every corner of your palate.
02 -
  • Do not skip rinsing the rice, the excess starch makes it gummy and sticky in the wrong way.
  • If your sauce looks too thin, let it simmer a bit longer before adding the meatballs back in.
  • Browning the meatballs properly creates fond in the pan, which becomes the base of your sauce and adds serious flavor.
03 -
  • Wet your hands lightly before rolling the meatballs so the mixture doesn't stick to your palms.
  • Let the skillet get hot before adding the meatballs, that initial sizzle locks in moisture and builds flavor.
  • Taste the sauce before adding the meatballs back in, adjust sweetness or heat while you still can.

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