Spicy Sriracha Beef Meatballs Rice (Printable)
Tender beef meatballs infused with Sriracha spices, glazed until glossy, and served over fluffy jasmine rice.
# What goes in:
→ Meatballs
01 - 1.1 lb ground beef
02 - 1/2 cup panko breadcrumbs
03 - 1 large egg
04 - 2 tablespoons Sriracha sauce
05 - 2 cloves garlic, minced
06 - 1 tablespoon soy sauce
07 - 1 teaspoon grated fresh ginger
08 - 2 green onions, finely sliced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sriracha Glaze
11 - 2 tablespoons Sriracha sauce
12 - 2 tablespoons honey
13 - 1 tablespoon soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
→ Steamed Rice
16 - 1.5 cups jasmine rice
17 - 3 cups water
18 - 1/2 teaspoon salt
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
21 - Fresh cilantro leaves
# Directions:
01 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - In a large bowl, combine ground beef, breadcrumbs, egg, Sriracha, garlic, soy sauce, ginger, green onions, salt, and pepper. Mix until just combined without overworking.
04 - Shape mixture into 20-24 even meatballs (approximately 1 tablespoon each) and arrange on the prepared baking sheet.
05 - Bake for 15-18 minutes until cooked through and browned.
06 - In a small saucepan over medium heat, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
07 - Toss hot meatballs in the glaze until evenly coated.
08 - Serve glazed meatballs over steamed rice. Garnish with sliced green onions, toasted sesame seeds, and cilantro as desired.
# Expert Advice:
01 -
- The balance between the sweet honey and spicy Sriracha creates this addictive flavor that keeps everyone coming back for seconds.
- Even though they look impressive, these meatballs come together in under an hour, making them perfect for those nights when you want something special without spending forever in the kitchen.
02 -
- If your meatballs are cracking or falling apart, your mixture is likely too dry, so add a tablespoon of water or an extra dash of soy sauce.
- The glaze will thicken significantly as it cools, so remove it from heat when its slightly thinner than you want the final result.
03 -
- Let the meatball mixture rest in the refrigerator for 30 minutes before shaping, which allows the flavors to meld and makes the mixture easier to handle.
- Reserve a small spoonful of the glaze to drizzle over the plated dish just before serving for an extra pop of color and flavor intensity.