Spicy Sriracha Beef Meatballs (Printable Version)

Juicy beef bites with Sriracha, garlic, and ginger, baked and glazed in a sweet-tangy sauce.

# What You'll Need:

→ 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 (optional)

17 - 1 tbsp sesame seeds
18 - 2 spring onions, sliced

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine ground beef, egg, breadcrumbs, garlic, ginger, Sriracha, soy sauce, sesame oil, chopped spring onions, salt, and black pepper in a large bowl. Mix gently until just combined, avoiding overmixing.
03 - Form the mixture into 20 uniform meatballs and arrange them on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until browned and cooked through.
05 - While meatballs bake, whisk Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat. Simmer for 2 to 3 minutes, stirring occasionally, until slightly thickened.
06 - Transfer meatballs to a large bowl. Pour the warm glaze over them and toss gently to coat evenly.
07 - Serve immediately, garnished with sesame seeds and sliced spring onions if desired.

# Chef's Tips:

01 -
  • The glaze clings to every meatball with that perfect balance of sweet heat that makes you reach for just one more.
  • Everything comes together in under an hour, and most of that time is hands-off while the oven does the work.
  • They're just as good straight from the pan as they are over a bowl of steaming jasmine rice the next day.
02 -
  • Don't overmix the meat or the meatballs will turn out dense and chewy instead of tender.
  • Let the glaze simmer long enough to thicken slightly, or it will just slide right off the meatballs instead of clinging.
  • If you're doubling the batch, use two baking sheets so the meatballs have room to brown evenly.
03 -
  • Use a small ice cream scoop to portion the meatballs so they're all the same size and cook evenly.
  • Make the glaze while the meatballs bake so everything is warm and ready to toss together at the same time.
  • Leftovers reheat beautifully in a skillet over medium heat with a splash of water to loosen the glaze.

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