Spicy Sriracha Beef Meatballs (Printable View)
Juicy beef meatballs with spicy Sriracha glaze and crunchy toasted sesame seeds.
# What You'll Need:
→ Meatballs
01 - 1 lb ground beef
02 - 2 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 1 large egg
05 - 1/2 cup breadcrumbs
06 - 2 tbsp Sriracha sauce
07 - 2 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1 tbsp finely grated fresh ginger
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper
→ Glaze & Topping
12 - 2 tbsp Sriracha sauce
13 - 2 tbsp honey
14 - 1 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sesame oil
17 - 1 tbsp toasted sesame seeds
18 - 2 tbsp chopped fresh scallions
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground beef, garlic, onion, egg, breadcrumbs, Sriracha, soy sauce, sesame oil, ginger, salt, and pepper. Mix until just combined—do not overwork.
03 - Shape the mixture into 20 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Bake for 15–18 minutes, until the meatballs are browned and cooked through.
05 - While meatballs bake, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Heat over medium and simmer for 2–3 minutes, until slightly thickened.
06 - Remove meatballs from oven and transfer to a large bowl. Pour the glaze over the meatballs and toss to coat evenly.
07 - Sprinkle with toasted sesame seeds and, if desired, chopped scallions. Serve hot, as an appetizer or with steamed rice or noodles.
# Expert Advice:
01 -
- That perfect sweet heat balance keeps everyone coming back for seconds
- They reheat beautifully for lunch the next day, if they last that long
02 -
- Let the meatballs rest for a couple minutes after glazing or the sauce will slide right off onto the plate
- If your glaze gets too thick, a splash of water brings it back to the right consistency
03 -
- Use a cookie scoop for uniform meatballs that cook evenly
- Make a double batch of the glaze and keep it in the fridge for quick weeknight dinners