Spicy Sriracha Beef Meatballs

The first time I made these spicy meatballs was during a brutal winter when everyone was craving something that would actually wake up their tastebuds. My kitchen smelled like garlic and ginger for days afterward, which honestly wasn't the worst problem to have. I've since learned that doubling the glaze is never a mistake because people will dip everything in it.

I served these at a Super Bowl party once and watched three grown men hover around the platter until every single meatball disappeared. The conversation pretty much stopped except for occasional mmm sounds and someone asking what I put in the glaze. Now they're my go-to whenever I need to feed a crowd without spending hours in the kitchen.

Ingredients

• 500 g (1 lb) ground beef: The fat content here keeps everything juicy, so dont go extra lean
• 2 cloves garlic, minced: Fresh garlic matters, jarred stuff will taste flat in this
• 1 small onion, finely chopped: Grating it instead of chopping helps it disappear into the meat
• 1 large egg: This is your binder that keeps everything from falling apart
• 40 g (1/2 cup) breadcrumbs: Panko works great here for extra texture
• 2 tbsp Sriracha sauce: This goes inside the meatballs for that background heat
• 2 tbsp soy sauce: Adds that deep umami flavor you cant get from salt alone
• 1 tbsp sesame oil: A little goes a long way, so measure carefully
• 1 tbsp finely grated fresh ginger: Frozen ginger actually grates easier than fresh
• 1/2 tsp salt: You need less than you think because the soy sauce adds saltiness
• 1/4 tsp ground black pepper: Freshly ground makes a real difference here

• 2 tbsp Sriracha sauce: This is for the glaze so dont be tempted to use less
• 2 tbsp honey: Balances the heat and creates that sticky restaurant style coating
• 1 tbsp soy sauce: Keeps the glaze savory instead of just sweet spicy
• 1 tbsp rice vinegar: Cuts through the richness and brightens everything
• 1 tsp sesame oil: That nutty finish that makes them taste professional
• 1 tbsp toasted sesame seeds: Toast them yourself in a dry pan for maximum flavor
• 2 tbsp chopped fresh scallions: These add a fresh pop and some color contrast

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper because cleaning burnt sugar off pans is nobody's idea of fun.

Mix the meatballs:

Combine beef, garlic, onion, egg, breadcrumbs, Sriracha, soy sauce, sesame oil, ginger, salt, and pepper in a large bowl. Mix with your hands until just combined, then stop, overworking makes tough meatballs.

Shape them up:

Form the mixture into 20 even meatballs and arrange them on your prepared baking sheet, giving each one some breathing room.

Bake until browned:

Slide them into the oven for 15 to 18 minutes until they're browned and cooked through, resisting the urge to open the door too often.

Make the magic glaze:

While they bake, whisk Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Heat over medium and simmer for 2 to 3 minutes until it coats the back of a spoon.

Glaze time:

Pull the meatballs from the oven and transfer them to a large bowl. Pour that bubbling glaze over them and toss gently until every meatball is shiny and coated.

Finish with toppings:

Sprinkle with those toasted sesame seeds you made earlier and scatter the scallions on top if you're feeling fancy.

Serve them up:

Get them to the table while they're still hot, ideally with something neutral like steamed rice to soak up all that sauce.

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These have become my secret weapon for those nights when I want something impressive but don't want to actually work hard for it. Something about that sticky, spicy coating just makes people feel taken care of.

Making Them Your Own

Ground chicken or turkey work beautifully here if you want something lighter, though you might need an extra splash of oil to keep them from drying out. I've played with adding chopped water chestnuts for crunch and it's become a favorite variation.

Serving Ideas

These meatballs shine as part of an Asian inspired spread alongside steamed dumplings and cucumber salad. They also make incredible meatball subs with some quick pickled carrots and daikon stuffed inside.

Perfect Pairings

A cold lager cuts through the heat beautifully, or try a dry Riesling if you want something that stands up to the spice without overwhelming it. I always put out extra napkins because sticky fingers are guaranteed.

• Cucumber ribbles tossed in rice vinegar help cool things down
• Steamed jasmine rice or noodles soak up every drop of glaze
• A simple green salad with sesame vinaigrette balances the richness

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Hope these bring as much joy to your table as they've brought to mine over the years.

Recipe FAQs

→ Can I make meatballs without egg?

Yes, you can substitute egg with flaxseed meal or a commercial binder to help hold the meatballs together effectively.

→ What’s a good alternative to soy sauce?

Tamari or coconut aminos are excellent gluten-free alternatives that maintain the savory umami flavor.

→ How do I adjust the spice level?

Reduce or increase the Sriracha sauce in the meatballs and glaze to tailor the heat to your preference.

→ Can I freeze the cooked meatballs?

Yes, let the meatballs cool completely, then freeze in an airtight container for up to 3 months. Reheat gently before serving.

→ What sides go well with these meatballs?

Steamed rice, noodles, or a simple Asian-style slaw complement the spicy, savory flavors nicely.