Spicy Sriracha Beef Meatballs (Printable View)
Bold beef meatballs with spicy sriracha, garlic, ginger, and a tangy glaze topped with sesame seeds.
# What You'll Need:
→ For the Meatballs
01 - 1.1 lb ground beef
02 - 1 large egg
03 - 2 tbsp breadcrumbs (panko preferred)
04 - 2 tbsp Sriracha sauce
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 2 spring onions, finely chopped
08 - 1 tbsp soy sauce
09 - 1 tsp toasted sesame oil
10 - 0.5 tsp salt
11 - 0.25 tsp black pepper
→ For the Glaze
12 - 3 tbsp Sriracha sauce
13 - 2 tbsp honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tbsp toasted sesame oil
→ For Garnish
17 - 2 tbsp toasted sesame seeds
18 - 2 spring onions, thinly sliced
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, Sriracha, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and pepper. Mix until just combined—do not overwork.
03 - With damp hands, form mixture into 16 evenly sized meatballs and place on the prepared baking sheet.
04 - Bake for 15–18 minutes until browned and cooked through.
05 - While meatballs bake, prepare the glaze: in a small saucepan, combine Sriracha, honey, soy sauce, rice vinegar, and sesame oil. Bring to a simmer over medium heat and cook for 2–3 minutes, stirring, until slightly thickened.
06 - Remove meatballs from oven and transfer to a large bowl. Pour glaze over meatballs and toss to coat evenly.
07 - Transfer glazed meatballs to a serving platter. Sprinkle with toasted sesame seeds and sliced spring onions. Serve hot as an appetizer or with steamed rice as a main course.
# Expert Advice:
01 -
- The perfect balance of sweet heat that keeps people coming back for just one more
- They reheat beautifully for lunch the next day, if they last that long
02 -
- Overmixing the meat mixture makes tough meatballs, gentle mixing is the secret to tenderness
- Let the glaze cool for one minute before tossing or it will slide right off instead of coating
03 -
- Toasting your own sesame seeds in a dry pan for 2 minutes makes a huge difference in flavor
- Double the glaze recipe if you are serving big eaters, running out is the only disappointment here