Spicy Sriracha Beef Meatballs (Printable)
Juicy beef meatballs infused with garlic, ginger, and Sriracha, baked and glazed with a tangy sauce.
# What goes in:
→ Meatballs
01 - 1 lb ground beef
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 tbsp Sriracha sauce
07 - 1 tbsp soy sauce
08 - 1 tsp sesame oil
09 - 2 spring onions, finely chopped
10 - ½ tsp salt
11 - ¼ tsp black pepper
→ Sriracha Glaze
12 - 3 tbsp Sriracha sauce
13 - 2 tbsp honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sesame oil
→ Garnish
17 - 1 tbsp sesame seeds
18 - 2 spring onions, sliced
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, gently combine ground beef, egg, breadcrumbs, garlic, ginger, Sriracha, soy sauce, sesame oil, chopped spring onions, salt, and black pepper without overworking the mixture.
03 - Shape the mixture into 20 even meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake the meatballs for 15 to 18 minutes until they are browned and thoroughly cooked.
05 - While meatballs bake, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat; simmer for 2 to 3 minutes until the glaze thickens slightly.
06 - Transfer cooked meatballs to a large bowl, pour the warm glaze over them, and toss gently to coat evenly.
07 - Serve hot, optionally garnished with sesame seeds and sliced spring onions.
# Expert Advice:
01 -
- They come together in under an hour and taste like you've been simmering them all day.
- The glaze strikes this perfect balance between sweet, spicy, and tangy that keeps you reaching for another.
- They work equally well as party bites or spooned over rice for a weeknight dinner that feels special.
02 -
- Don't skip the parchment paper; it sounds small but it's the difference between easy cleanup and regret.
- Mixing the glaze while the meatballs bake keeps your timing tight and everything arrives at the table while it's still steaming.
03 -
- Cold hands make the best meatballs; even chilling the bowl for ten minutes helps you work faster and shape more evenly.
- A light touch with the glaze toss keeps the meatballs intact and pretty on the plate.