Save These beef meatballs blend garlic, fresh ginger, and fiery sriracha for a bold flavor. Combined with breadcrumbs and cilantro, they are baked to juicy perfection. A warm glaze of honey, soy sauce, rice vinegar, and toasted sesame oil coats each piece, adding sweet and nutty accents. Garnished generously with toasted sesame seeds and green onions, they offer a perfect balance of heat and aroma. Ready in just 40 minutes, they serve wonderfully as a main or appetizer with versatile serving options.
The kitchen smelled incredible as these meatballs came out of the oven, that perfect balance of spicy and sweet filling the whole apartment. My roommate wandered in from her room, fork already in hand, asking what I was making. We ended up eating half of them straight from the baking sheet while standing over the counter, burning our fingers just a little.
Last summer I made these for a backyard barbecue, and my friends uncle asked for the recipe three separate times throughout the afternoon. He kept sneaking back to the platter, claiming he was just testing them for quality assurance. Now he makes them every Sunday for football.
Ingredients
- Ground beef: The 80/20 ratio gives you the juiciest meatballs, leaner beef can dry out during baking
- Fresh ginger and garlic: Grating the ginger releases more aromatic oils than mincing, and fresh garlic beats powdered every time
- Sriracha: This is your heat source and flavor base, dont be shy with it
- Honey: Balances the fire and creates that gorgeous sticky glaze that coats every meatball
- Toasted sesame oil: The finishing touch adds that nutty depth that makes the whole dish sing
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking sheet with parchment, this saves you from scrubbing later
- Mix the meatball base:
- Combine beef, garlic, ginger, onion, sriracha, soy sauce, cilantro, egg, breadcrumbs, salt, and pepper in a large bowl, mixing just until everything holds together
- Shape them up:
- Form 20 small meatballs, roughly 1 tablespoon each, and arrange them on your prepared baking sheet with space between
- Bake until browned:
- Cook for 15 to 18 minutes until they are cooked through with a nice golden brown crust
- Make the magic glaze:
- Whisk sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan, heating over medium-low for about 3 minutes until it thickens slightly
- Coat and serve:
- Toss the hot meatballs in the glaze until they are glossy and coated, then sprinkle with sesame seeds, green onions, and extra cilantro
Save These became my go-to dish when I need to feed a crowd but want to actually enjoy the party instead of being stuck in the kitchen. Something about the sweet heat just makes people gather around.
Making Ahead
You can form the raw meatballs and freeze them on a baking sheet, then transfer to a bag once frozen solid. Bake from frozen, adding just a few extra minutes to the cooking time.
Serving Ideas
I love these over steamed jasmine rice with extra sauce drizzled on top, or tucked into lettuce cups for a lighter take. They disappear just as fast whether they are a main course or passed around on a platter with cocktail picks.
Customization Options
Ground turkey or chicken work beautifully if you want something lighter, though beef really carries the bold flavors best. For extra crunch, roll the glazed meatballs in more sesame seeds right before serving. Try adding a splash of lime juice to the glaze for a bright citrus note.
- Double the glaze if you are serving these over rice, you will want extra sauce
- Chill the meat mixture for 30 minutes if it feels too sticky to shape
- Keep a small bowl of water nearby to wet your hands between shaping each meatball
Save Whether you are feeding hungry friends or just treating yourself on a Tuesday, these meatballs turn an ordinary dinner into something you will actually remember.
