Spicy Sriracha Beef Meatballs (Print Version)
Tender beef bites infused with bold Sriracha heat and a tangy sauce, ideal for any meal.
# What You Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - ¼ cup whole milk
05 - 2 cloves garlic, minced
06 - 2 green onions, finely chopped
07 - 2 tbsp Sriracha sauce
08 - 1 tbsp soy sauce
09 - 1 tsp sesame oil
10 - ½ tsp ground black pepper
11 - ½ tsp salt
→ Sriracha Sauce
12 - ⅓ cup Sriracha sauce
13 - ¼ cup honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tbsp unsalted butter
→ Garnish
17 - 1 tbsp sesame seeds
18 - 2 green onions, thinly sliced
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, milk, garlic, green onions, Sriracha, soy sauce, sesame oil, black pepper, and salt. Mix until just combined, avoiding overworking.
03 - Shape the mixture into 20 uniform meatballs and place them evenly spaced on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until cooked through and golden brown.
05 - While baking, combine Sriracha, honey, soy sauce, and rice vinegar in a small saucepan over medium heat. Bring to a simmer, then whisk in butter until melted and sauce is glossy. Remove from heat.
06 - Transfer baked meatballs to a large bowl, pour the hot sauce over them, and toss gently to coat evenly.
07 - Sprinkle with sesame seeds and sliced green onions. Serve warm as an appetizer or alongside rice for a main course.
# Expert Tips:
01 -
- They hit that perfect balance of heat and sweetness without being overwhelming, so even people who claim they don't like spicy food tend to ask for seconds.
- You can have them on the table in under 45 minutes, which makes them ideal when you want to feel fancy without spending your whole evening in the kitchen.
- They work equally well as an appetizer at a dinner party or tossed over rice for a weeknight dinner, so one recipe covers multiple situations.
02 -
- Do not overwork your meat mixture or you'll end up with dense little hockey pucks instead of tender meatballs—mix just until combined and then step away.
- The sauce needs to be hot when you pour it over the baked meatballs because it coats better and the meatballs absorb those flavors while they're still warm.
- If your sauce breaks or looks separated, add a splash of water and whisk vigorously over medium heat to bring it back together.
03 -
- Toast your sesame seeds in a dry skillet for just 30 seconds before garnishing—it wakes up their nutty flavor and makes them taste toasted instead of raw.
- Use rice vinegar instead of regular vinegar because its subtle sweetness plays nicer with the Sriracha and honey without adding harshness.