Spicy Sriracha Beef Meatballs (Printable Version)

Juicy beef meatballs simmered in a spicy Sriracha sauce, served over steamed rice for a bold meal.

# What You'll Need:

→ 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

# Method:

01 - Rinse rice under cold water until clear. Combine rice, water, and salt in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, garlic, ginger, Sriracha, soy sauce, sesame oil, salt, pepper, and green onions. Mix gently until just combined to avoid tough meatballs.
03 - Shape mixture into 20 to 24 small meatballs, approximately 1 tablespoon each.
04 - Heat a nonstick skillet over medium heat. Add oil if necessary. Brown meatballs in batches, turning to brown all sides, about 6 to 8 minutes. Remove and set aside.
05 - Using 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 - Add cornstarch slurry and cook until sauce thickens, about 1 to 2 minutes.
07 - Return meatballs to skillet and toss to coat thoroughly. Simmer for 5 minutes to heat through.
08 - Plate meatballs over steamed rice and garnish with sliced green onions and sesame seeds.

# Chef's Tips:

01 -
  • The meatballs stay juicy even after browning, and the sauce clings to every inch of them.
  • It's bold enough to wake up your palate but balanced enough that you'll want seconds.
  • Everything comes together in one skillet after the rice is done, so cleanup is mercifully quick.
02 -
  • Don't skip rinsing the rice, or you'll end up with a gummy, sticky mess instead of fluffy grains.
  • If you add the cornstarch slurry too fast, the sauce can get lumpy, so pour it in slowly while stirring.
  • Let the meatballs brown undisturbed for a minute before flipping, or they'll stick and tear apart.
03 -
  • Wet your hands lightly before rolling the meatballs so the mixture doesn't stick to your palms.
  • Taste the sauce before adding the meatballs back in, you can adjust the heat or sweetness right then.
  • If the sauce gets too thick, a splash of water or broth brings it back without losing flavor.

Go Back