Spicy Sriracha Beef Meatballs

The first time I made these spicy meatballs was for a last-minute dinner gathering when I realized my planned main dish wasn't going to work. I'd just bought a new bottle of sriracha and thought, why not experiment? Everyone ended up hovering around the kitchen island, snagging them straight from the baking sheet with toothpicks before I could even get them to the table.

Last summer, I made these for a backyard BBQ and my friend's husband literally stood by the serving platter until they were gone, claiming he was just guarding them from the kids. Now every time we have people over, someone asks if I'm making those spicy meatballs again. It's become this running joke that I can't show up without them.

Ingredients

• 500 g (1.1 lb) ground beef: I use 80/20 ratio for the best juiciness, but leaner works if you're watching fat content
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here, jarred stuff just doesn't have the same punch
• 1 tbsp fresh ginger, grated: Use a microplane to get it really fine so no one bites into a chunk
• 1 small onion, finely chopped: The onion keeps the meatballs moist from the inside out
• 2 tbsp sriracha sauce: This is your baseline heat, go up or down depending on your crowd
• 1 tbsp soy sauce: Adds that savory umami depth that balances the spice
• 2 tbsp fresh cilantro, chopped: Bright, herbal contrast to all that heat
• 1 egg, lightly beaten: The binder that keeps everything together without making them tough
• 60 g (1/2 cup) breadcrumbs: Panko works beautifully for lighter texture
• 1/2 tsp salt: Just enough to enhance flavors without overwhelming
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
• 3 tbsp sriracha sauce: For that signature spicy glaze that coats everything
• 2 tbsp honey: The perfect sweet counterbalance to cut through the heat
• 2 tbsp soy sauce: Reinforces the savory base of the glaze
• 1 tbsp rice vinegar: Adds brightness and helps the sauce cling to the meatballs
• 1 tbsp toasted sesame oil: That nutty finish that makes it taste restaurant-quality
• 1 tbsp toasted sesame seeds: For crunch and that beautiful presentation
• 2 tbsp green onions, thinly sliced: Fresh bite and gorgeous color contrast
• Fresh cilantro leaves (optional): Extra herbaceous pop if you're feeling fancy

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper, trust me, cleanup will thank you later

Mix the meatball base:

Combine everything except the sauce ingredients in a large bowl, mixing just until combined, overworking makes them tough

Shape and arrange:

Form 20 small meatballs and space them evenly on your prepared baking sheet so they brown properly

Bake until golden:

Cook for 15 to 18 minutes until they're cooked through and developing a nice crust on the outside

Whisk up the glaze:

Combine all the sauce ingredients in a small saucepan over medium-low heat, stirring until it thickens slightly, about 3 minutes

Coat them while hot:

Transfer the baked meatballs to a large bowl and pour that spicy sauce over them, tossing gently until every piece is glossy

Finish with flair:

Arrange on your serving platter and scatter sesame seeds, green onions, and extra cilantro all over the top

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These became my go-to contribution for every potluck and dinner party after the time my vegetarian friend actually considered eating one because they smelled so incredible. She didn't cave, but she did ask for the recipe to make with plant-based ground meat. Now I always keep all the ingredients stocked in my pantry.

Perfect Pairings

I love serving these over steamed jasmine rice when it's a weeknight dinner, something about the rice soaking up that extra sauce at the bottom of the bowl. For parties, lettuce cups let people build their own little wraps and feel fancy while doing it. And don't sleep on serving them with a cold cucumber salad, that cooling crunch balances the heat perfectly.

Make-Ahead Magic

You can shape the meatballs up to 24 hours ahead and keep them covered in the fridge, they actually hold together better that way. I've also frozen the uncooked meatballs on a baking sheet, then transferred them to a freezer bag for emergency dinner nights. Just add 3 to 4 minutes to the baking time if cooking from frozen.

Spice Level Adjustments

Not everyone loves the heat like I do, and that's totally fine. For kids or spice-sensitive folks, I've found that cutting the sriracha in half and adding an extra tablespoon of honey keeps the flavor profile intact without the fire. You can always serve extra hot sauce on the side so heat lovers can add their own.

• PANTRY HACK: Chili garlic paste works as a sriracha substitute
• DOUBLE BATCH: These freeze beautifully after glazing
• LEFTOVER UPGRADE: Chop and stir into fried rice the next day

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There's something so satisfying about hearing that first crunch through the sesame seed coating. Hope these become your crowd-pleaser too.

Recipe Q&A

→ How can I make a milder version?

Reduce the amount of sriracha in both the meatball mixture and the glaze to lower the heat while maintaining flavor.

→ What can I use instead of beef?

Ground turkey or chicken can be substituted for beef to create a lighter option without sacrificing taste.

→ Can I prepare these ahead of time?

Yes, meatballs can be shaped and refrigerated before baking, then cooked and glazed when ready to serve.

→ What are good serving suggestions?

Serve over steamed rice, inside lettuce cups, or as finger foods with cocktail picks for parties.

→ How is the glaze thickened?

The glaze thickens slightly when heated gently on the stove by stirring the combination of sriracha, honey, soy sauce, rice vinegar, and toasted sesame oil.