Juicy spiced sriracha meatballs (Printable)
Tender meatballs coated with a vibrant sweet and spicy sriracha glaze for flavorful enjoyment.
# What You'll Need:
→ Meatballs
01 - 1 lb ground pork (alternatively beef, chicken, or turkey)
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 2 spring onions, finely chopped
06 - 2 tbsp soy sauce
07 - 1 tbsp Sriracha sauce
08 - 1 tsp sesame oil
09 - ½ tsp salt
10 - ¼ tsp ground black pepper
→ Sriracha Glaze
11 - ¼ cup Sriracha sauce
12 - ¼ cup honey
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp cornstarch (optional, for thickening)
16 - 1 tbsp water (if using cornstarch)
→ For Serving (optional)
17 - Sliced spring onions
18 - Toasted sesame seeds
19 - Steamed rice or noodles
# How-to Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground pork, egg, breadcrumbs, garlic, spring onions, soy sauce, Sriracha, sesame oil, salt, and pepper until just combined without overworking.
03 - Shape mixture into 16 equal meatballs and place them evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until cooked through and golden brown.
05 - In a small saucepan, whisk together Sriracha, honey, soy sauce, and rice vinegar. Heat over medium until bubbling.
06 - If thicker glaze is preferred, blend cornstarch with water and stir into the sauce. Simmer for 1 to 2 minutes until thickened.
07 - Transfer baked meatballs to a large bowl. Pour glaze over and gently toss to evenly coat.
08 - Garnish with sliced spring onions and toasted sesame seeds. Serve hot with rice or noodles if desired.
# Expert Pointers:
01 -
- They cook up in under 45 minutes total, which means you can go from craving to eating without the mental math of a complicated dinner.
- The glaze is addictively sweet and spicy at the same time, hitting that balance that makes you reach for one more without thinking.
- They work as an appetizer on toothpicks or served over rice as a full meal, so they earn their place in your rotation either way.
02 -
- Don't overwork the meat mixture or your meatballs will turn out tough instead of tender—your hands know when to stop, so trust that feeling.
- The glaze thickens as it cools, so if it seems a bit thin coming off the heat, it will tighten up on the meatballs within minutes.
- Toasted sesame seeds make a real difference in texture and flavor, so don't skip that garnish even if you're in a rush.
03 -
- Use a cookie scoop or small ice cream scoop to make all your meatballs the same size, so they cook evenly and look intentional on the plate.
- If you're making these for a crowd, prepare the glaze in advance and simply toss the hot meatballs with it just before serving so they stay glossy and fresh.