Spicy Sriracha Beef Meatballs (Printable version)

Juicy beef meatballs with garlic, ginger, and a spicy sriracha glaze, topped with toasted sesame seeds.

# Ingredient list:

→ For the Meatballs

01 - 1.1 lb ground beef
02 - 2 cloves garlic, minced
03 - 1 tbsp fresh ginger, grated
04 - 1 small onion, finely chopped
05 - 2 tbsp sriracha sauce
06 - 1 tbsp soy sauce
07 - 2 tbsp fresh cilantro, chopped
08 - 1 egg, lightly beaten
09 - 1/2 cup breadcrumbs
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ For the Sauce

12 - 3 tbsp sriracha sauce
13 - 2 tbsp honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tbsp toasted sesame oil

→ For Garnish

17 - 1 tbsp toasted sesame seeds
18 - 2 tbsp green onions, thinly sliced
19 - Fresh cilantro leaves (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, garlic, ginger, onion, sriracha, soy sauce, cilantro, egg, breadcrumbs, salt, and pepper. Mix until just combined; do not overwork the meat.
03 - Shape the mixture into 20 small meatballs and arrange them on the prepared baking sheet.
04 - Bake meatballs for 15–18 minutes, or until cooked through and browned.
05 - While meatballs bake, whisk together sriracha, honey, soy sauce, rice vinegar, and toasted sesame oil in a small saucepan. Heat over medium-low, stirring constantly, until slightly thickened (about 3 minutes).
06 - Remove meatballs from the oven and transfer to a large bowl. Pour the hot sauce over the meatballs and toss gently to coat evenly.
07 - Arrange meatballs on a serving platter. Sprinkle with toasted sesame seeds, green onions, and extra cilantro if desired. Serve hot.

# Expert Tips:

01 -
  • The sauce creates this incredible sticky glaze that makes them impossible to stop eating
  • Theyre endlessly adaptable for weeknight dinners, parties, or meal prep
  • The combination of sweet heat hits every craving in one bite
02 -
  • The sauce thickens quickly once it starts bubbling, so don't walk away from the stove
  • Let the meatballs rest in the sauce for at least 2 minutes before serving so they really soak it in
  • If making ahead, underbake by 2 minutes and reheat with extra sauce to prevent drying out
03 -
  • Use a cookie scoop for perfectly uniform meatballs every single time
  • The glaze is thick enough that it won't drip off during transport, making these great for potlucks

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