Spicy Sriracha Beef Meatballs (Printable Version)
Savory beef balls with garlic, ginger, and spicy-sweet Sriracha glaze for bold flavor and easy preparation.
# What You'll Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 tablespoons milk
05 - 2 cloves garlic, minced
06 - 2 teaspoons fresh ginger, grated
07 - 2 tablespoons Sriracha sauce
08 - 2 tablespoons green onions, finely sliced
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sesame oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Sriracha Glaze
13 - 3 tablespoons Sriracha sauce
14 - 2 tablespoons honey
15 - 1 tablespoon soy sauce
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon sesame oil
18 - 1 teaspoon cornstarch
19 - 2 tablespoons water
→ Garnish (optional)
20 - Chopped green onions
21 - Toasted sesame seeds
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground beef, egg, breadcrumbs, milk, minced garlic, grated ginger, Sriracha sauce, green onions, soy sauce, sesame oil, salt, and black pepper. Mix gently until just combined without overworking.
03 - Shape the mixture into 18 evenly sized meatballs using damp hands or a small scoop, then arrange them on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until the meatballs are cooked through and golden brown.
05 - While meatballs bake, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan.
06 - In a separate bowl, blend cornstarch with water until smooth, then whisk into the saucepan mixture.
07 - Heat the glaze over medium heat, stirring constantly until thickened, about 2 to 3 minutes, then remove from heat.
08 - Toss the baked meatballs in the warm glaze until thoroughly coated.
09 - Transfer the coated meatballs to a serving dish and optionally garnish with chopped green onions and toasted sesame seeds.
# Expert Insights:
01 -
- They come together in under 40 minutes, making them perfect for weeknight dinners or last-minute entertaining.
- The spicy-sweet glaze is absolutely addictive, with a depth of flavor that makes people ask for your secret every single time.
- You can prep the meatballs ahead and reheat them gently, which takes so much pressure off when you're hosting.
02 -
- Do not overmix the meatball mixture. I learned this the expensive way after making a batch that tasted more like dense hockey pucks than tender meatballs. Keep your hands light and your touch gentle.
- Baking rather than pan-frying gives you evenly cooked meatballs with less hands-on work and, honestly, a better texture. The oven's dry heat helps create that nice brown exterior.
- The cornstarch-water mixture must be completely smooth before it hits the hot sauce, or you'll get lumps that won't disappear no matter how much you stir.
03 -
- If your glaze seems too thin after simmering, mix another teaspoon of cornstarch with a teaspoon of water and whisk it in. Glaze should coat the back of a spoon beautifully.
- Toasting your sesame seeds in a dry pan for just 2 minutes before garnishing intensifies their nutty flavor and makes the final dish taste even more sophisticated.