Spicy Sriracha Beef Meatballs (Print Page)
Juicy beef balls with garlic, ginger, and sriracha, finished in a sweet-spicy glaze topped with sesame seeds.
# What You Need:
→ Meatballs
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→ Sauce
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→ Garnish
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# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine ground beef, garlic, ginger, onion, sriracha, soy sauce, cilantro, egg, breadcrumbs, salt, and pepper in a large bowl. Mix until just combined without overworking.
03 - Shape mixture into 20 small meatballs and arrange on the prepared baking sheet.
04 - Bake for 15-18 minutes until cooked through and browned.
05 - Whisk together sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Heat over medium-low, stirring until slightly thickened, about 3 minutes.
06 - Transfer baked meatballs to a large bowl, pour hot sauce over, and toss gently to coat.
07 - Arrange on serving platter and sprinkle with sesame seeds, green onions, and cilantro. Serve hot.
# Expert Tips:
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- The glaze transforms simple beef into something restaurant-worthy but comes together in minutes
- These freeze beautifully and reheat like a dream for easy weeknight dinners
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- Overmixing the meat makes tough meatballs, use a light hand and stop as soon as everything is combined
- Let the glaze cool for just a minute before tossing, it thickens up and clings better to the meat
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- Toast your sesame seeds in a dry pan for 2 to 3 minutes until fragrant, it makes a huge difference in flavor
- The glaze keeps in the fridge for a week and is amazing on roasted vegetables or grilled chicken too