Spicy Sriracha Beef Meatballs

I threw these meatballs together on a Tuesday night when I had twenty minutes to spare and a craving I couldn't shake. The smell of garlic and ginger hitting the pan still gets me every time. That first bite, sticky and hot, told me this wasn't just dinner, it was going to be on repeat.

I made this for my sister once after she had a long shift at work. She ate standing at the counter, straight from the pan, and didn't say a word until she finished. Then she asked if I could leave the leftovers.

Ingredients

• Ground beef: The fat in the beef keeps the meatballs tender, so don't go too lean or they'll turn out dry.
• Egg and breadcrumbs: These bind everything together without making the texture heavy.
• Garlic and ginger: Freshly grated ginger has a brightness that bottled stuff just can't match.
• Sriracha sauce: It brings heat and a slight sweetness that builds the flavor from the inside out.
• Soy sauce and sesame oil: These add depth and that savory, nutty undertone that makes the whole dish feel complete.
• Green onions: They lighten the richness and add a pop of color and freshness.
• Honey and rice vinegar: The honey balances the heat, and the vinegar cuts through the richness with a bright tang.
• Cornstarch slurry: This thickens the sauce so it coats the meatballs instead of pooling at the bottom.
• Jasmine rice: Its floral aroma and fluffy texture soak up the sauce beautifully.
• Sesame seeds: A small touch, but they add a nutty crunch that makes the dish feel finished.

Instructions

Cook the rice:

Rinse the rice until the water runs clear, then simmer it gently with salt until tender and fluffy. Let it rest off the heat so the grains finish steaming and don't clump.

Mix the meatballs:

Combine the beef, egg, breadcrumbs, garlic, ginger, Sriracha, soy sauce, sesame oil, salt, pepper, and green onions in a bowl. Use your hands but don't overwork it, or the meatballs will turn tough.

Shape and brown:

Roll the mixture into small, even balls and brown them in a hot skillet, turning gently so they cook evenly. They don't need to be cooked through yet, just golden on the outside.

Build the sauce:

In the same skillet, cook the garlic briefly, then add the Sriracha, soy sauce, honey, vinegar, ketchup, and sesame oil. Stir in the cornstarch slurry and watch it thicken into a glossy glaze.

Finish and serve:

Return the meatballs to the sauce and let them simmer until cooked through and coated. Serve them over the rice and scatter green onions and sesame seeds on top.

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The first time I served this to friends, someone scraped the bowl clean and asked if I'd been hiding this recipe. I hadn't, it just came together one night and stuck around because it worked.

How to Store and Reheat

Store the meatballs and sauce in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water to loosen the sauce, or microwave in short bursts so they don't dry out. The rice keeps separately and reheats best with a damp paper towel over it.

What to Serve Alongside

Steamed bok choy or broccoli adds a fresh, crisp contrast to the rich sauce. A quick cucumber salad with rice vinegar and sesame oil also works beautifully. If you want something cool and creamy, a small bowl of edamame with sea salt does the trick.

Ways to Make It Your Own

Swap ground turkey or chicken if you want something lighter, just add a tiny bit more oil to keep them moist. For more heat, stir in chili flakes or extra Sriracha. You can also toss in some crushed pineapple to the sauce for a sweet and spicy twist that surprises people.

• Try adding a handful of chopped cilantro at the end for brightness.
• Use brown rice or cauliflower rice if you want a different base.
• Double the sauce if you like things extra saucy, it's worth it.

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This dish has become my go to when I need something fast, filling, and a little exciting. It never disappoints, and it always disappears.

Recipe FAQs

→ How do I prevent meatballs from falling apart?

Use a binding ingredient like egg and breadcrumbs, and avoid overmixing the meat mixture to keep meatballs tender and intact during cooking.

→ Can I adjust the spice level?

Yes, reduce or increase the Sriracha sauce amount or add red chili flakes to match your preferred heat level.

→ What is the best rice to serve with this dish?

Steamed jasmine or long grain rice works best as it soaks up the sauce without becoming mushy.

→ Can I use other proteins besides beef?

Ground turkey or chicken are good alternatives for a lighter option, maintaining a similar texture and flavor profile.

→ How do I thicken the sauce properly?

Use a cornstarch slurry—mix cornstarch with water and stir it into the simmering sauce until it thickens to desired consistency.