Spicy Sriracha Beef Meatballs with Rice (Printable Version)
Juicy beef meatballs infused with sriracha and spices, glazed in tangy sauce, served over fluffy steamed rice.
# What You'll Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 0.5 cup panko or regular breadcrumbs
03 - 1 large egg
04 - 2 tablespoons Sriracha sauce
05 - 2 cloves garlic, minced
06 - 1 tablespoon soy sauce
07 - 1 teaspoon fresh ginger, grated
08 - 2 green onions, finely sliced
09 - 0.5 teaspoon salt
10 - 0.25 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 or long-grain white rice
17 - 3 cups water
18 - 0.5 teaspoon salt
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
21 - Fresh cilantro leaves
# Method:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. 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 sauce, minced garlic, soy sauce, grated ginger, green onions, salt, and black pepper. Mix until just combined without overworking.
04 - Shape mixture into 20-24 even meatballs, approximately 1 tablespoon each. Arrange on the prepared baking sheet in a single layer.
05 - Bake for 15-18 minutes until cooked through and browned on the exterior.
06 - In a small saucepan over medium heat, whisk together Sriracha sauce, honey, soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
07 - Transfer hot meatballs to the glaze and toss until evenly coated.
08 - Divide steamed rice among serving plates. Top with glazed meatballs. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro leaves.
# Chef's Tips:
01 -
- The honey in the glaze creates this magical balance with the Sriracha that gives you heat without overwhelming your taste buds.
- The meatballs stay incredibly juicy from the blend of aromatics, and youll find yourself making extra just for next-day sandwiches.
02 -
- If your meatballs are browning too quickly but still raw inside, loosely cover with foil for the remaining cook time to protect them while they finish cooking through.
- Letting the rice rest covered for a full 10 minutes after cooking is non-negotiable - I learned the hard way that skipping this makes gummy, uneven rice.
03 -
- Toast your sesame seeds in a dry pan until golden before sprinkling on top - the nutty aroma completely transforms the final dish in a way that raw seeds never could.
- Reserve a tablespoon of your glaze before tossing with the meatballs and drizzle it over the plated dish for that restaurant-quality presentation that makes everyone reach for their phones.