Spicy Sriracha Beef Meatballs (Print)
Juicy beef meatballs laced with spicy Sriracha and sesame seeds. Ideal for appetizers or main dishes.
# Ingredient List:
→ Meatballs
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→ Glaze & Topping
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# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground beef, garlic, onion, egg, breadcrumbs, Sriracha, soy sauce, sesame oil, ginger, salt, and pepper. Mix until just combined—do not overwork.
03 - Shape the mixture into 20 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Bake for 15–18 minutes, until the meatballs are browned and cooked through.
05 - While meatballs bake, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Heat over medium and simmer for 2–3 minutes, until slightly thickened.
06 - Remove meatballs from oven and transfer to a large bowl. Pour the glaze over the meatballs and toss to coat evenly.
07 - Sprinkle with toasted sesame seeds and, if desired, chopped scallions.
08 - Serve hot, as an appetizer or with steamed rice or noodles.
# Expert Suggestions:
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- The glaze transforms ordinary meatballs into something that feels like it came from a seriously good takeout spot
- They reheat beautifully for lunch the next day, maybe even better than fresh
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- Overworking the meat mixture makes tough meatballs, mix just until combined and stop yourself from doing more
- Let the glaze cool for about 30 seconds before tossing, it thickens slightly and clings better to the meat
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- Use a cookie scoop for perfectly uniform meatballs that cook at the same rate
- Let the meatball mixture rest in the fridge for 15 minutes before shaping, it helps them hold together