Print

Flavorful Honey Sriracha Meatballs

honey sriracha meatballs - featured image
Print Recipe

These honey sriracha meatballs blend a perfect balance of sweet and spicy flavors with a juicy, tender texture, making them ideal for feeding a crowd or a quick weeknight meal.

Ingredients

Scale
  • 2 pounds ground beef or a mix of beef and pork
  • 1 cup plain or panko breadcrumbs
  • ½ cup whole or 2% milk
  • 2 large eggs, room temperature
  • 3 cloves garlic, minced
  • 3 stalks green onions, finely chopped
  • 2 tablespoons soy sauce
  • ⅓ cup raw honey
  • ¼ cup sriracha sauce, plus extra for drizzling
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • Salt and pepper to taste
  • Chopped fresh cilantro or parsley for garnish
  • Optional toppings: toasted sesame seeds or sliced green onions

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top.
  2. In a large bowl, combine the breadcrumbs and milk. Let them soak for about 5 minutes until soft and spongy.
  3. Add ground meat, eggs, minced garlic, chopped green onions, soy sauce, salt, and pepper to the breadcrumb mixture. Mix gently but thoroughly using your hands or a spoon.
  4. Roll the mixture into 1 ½-inch (4 cm) meatballs, about the size of a golf ball, yielding around 30-35 meatballs.
  5. Place the meatballs evenly spaced on the baking sheet or wire rack.
  6. Bake for 18-20 minutes until golden brown and cooked through (internal temperature 165°F or 74°C). Optionally flip halfway through baking.
  7. While baking, whisk together honey, sriracha, rice vinegar, and sesame oil in a small saucepan over medium heat. Simmer for 3-4 minutes until slightly thickened and glossy.
  8. Transfer baked meatballs to a large bowl or serving tray. Pour the warm honey sriracha glaze over them and toss gently to coat evenly.
  9. Garnish with chopped cilantro or parsley and toasted sesame seeds if desired. Serve hot.

Notes

Do not overmix the meat mixture to avoid tough meatballs. Soak breadcrumbs in milk for tender texture. Coat meatballs with glaze immediately after baking for best sticky finish. Test a small meatball first to adjust seasoning. If glaze thickens too much, add a splash of water to loosen. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free, use coconut or plant-based milk. Use tamari instead of soy sauce for gluten-free option.

Nutrition

Keywords: honey sriracha meatballs, spicy meatballs, sweet and spicy meatballs, crowd-pleaser, easy meatballs, party appetizers

Find it online: https://leilameals.com/flavorful-honey-sriracha-meatballs-recipe-easy-perfect-for-a-crowd/