Spicy Sriracha Beef Meatballs (Printable version)
Juicy beef meatballs infused with garlic, ginger, and fiery Sriracha glazed with sesame seeds.
# List of ingredients:
→ Meatballs
01 - 1.1 lbs ground beef
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh ginger, grated
04 - 2 green onions, finely chopped
05 - 1 large egg
06 - 2 tablespoons panko breadcrumbs
07 - 2 tablespoons Sriracha sauce
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
→ Sauce
12 - 3 tablespoons Sriracha sauce
13 - 2 tablespoons honey
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
→ Garnish
17 - 2 tablespoons toasted sesame seeds
18 - 2 green onions, sliced
19 - Fresh cilantro leaves (optional)
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine ground beef, minced garlic, grated ginger, chopped green onions, egg, panko breadcrumbs, Sriracha, soy sauce, sesame oil, salt, and black pepper in a large bowl. Mix gently until just combined.
03 - Shape the mixture into 20 to 24 small meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until meatballs are cooked through and have a light golden-brown exterior.
05 - In a small saucepan over medium heat, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil. Simmer for 2 to 3 minutes until slightly thickened.
06 - Transfer baked meatballs to a large bowl, pour the sauce over them, and toss gently to coat evenly.
07 - Arrange meatballs on a serving platter, sprinkle with toasted sesame seeds, sliced green onions, and fresh cilantro leaves if desired. Serve immediately.
# Expert Advice:
01 -
- They come together in under 40 minutes, which means weeknight entertaining actually feels possible.
- The heat is real but the honey keeps it from becoming a punishment, making them dangerously addictive.
- One batch feeds a crowd or covers your lunch boxes for three days straight.
02 -
- Don't skip the parchment paper; it changes whether you're scrubbing your pan for ten minutes or sliding everything right off.
- The sauce needs to be hot when it hits the meatballs so it clings properly instead of pooling at the bottom of the bowl.
- If your meatballs start to split or crack while baking, your mixture was too dense; next time, add a splash of water to loosen it.
03 -
- Make the meatballs ahead and refrigerate them for up to 24 hours before baking; they actually hold together better when they've had time to set.
- If you're scaling this for a party, the meatballs freeze beautifully after baking, and you can reheat them gently in the sauce without any loss of texture.