Spicy Sriracha Honey Meatballs (Printable)

Juicy meatballs coated with a sweet, spicy sriracha-honey glaze, ideal for sharing at parties.

# What You Need:

→ Meatballs

01 - 1 lb ground beef or beef and pork mix
02 - 1/3 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp milk
05 - 2 cloves garlic, minced
06 - 2 green onions, finely chopped
07 - 1 tbsp soy sauce
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/2 tsp ground ginger

→ Sriracha Honey Glaze

11 - 1/3 cup honey
12 - 3 tbsp sriracha sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp unsalted butter

→ Garnish

16 - 1 tbsp sesame seeds
17 - 1 green onion, thinly sliced

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, gently mix ground beef, breadcrumbs, egg, milk, garlic, green onions, soy sauce, salt, pepper, and ground ginger until just combined.
03 - Shape the mixture into 1-inch diameter balls and place them evenly spaced on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until cooked through and lightly browned.
05 - While baking, combine honey, sriracha, soy sauce, and rice vinegar in a small saucepan over medium heat. Simmer for 2 to 3 minutes, stirring until slightly thickened. Remove from heat and stir in butter until smooth and glossy.
06 - Transfer baked meatballs to a large bowl, pour glaze over them, and toss gently to evenly coat each meatball.
07 - Place coated meatballs on a serving platter. Sprinkle with sesame seeds and thinly sliced green onions. Serve warm.

# Expert Advice:

01 -
  • They come together in under 40 minutes from start to finish, so you can make them even when you're short on time before guests arrive
  • The balance of sweet honey and spicy sriracha means everyone from heat-seekers to mild-preference folks finds them irresistible
  • They're elegant enough for a dinner party but casual enough for game night, proving that the best recipes work everywhere
02 -
  • Never overmix your meatball mixture—I learned this by making dense, tough batches before someone finally told me it was a textural problem, not a flavor one
  • The glaze will continue to thicken as it cools, so if it seems a bit loose when you first make it, don't panic. It will coat perfectly once the meatballs are added
  • These meatballs actually taste better the next day after the flavors have melded, so making them ahead is not just convenient, it's the smart move
03 -
  • Freeze the unbaked meatballs on a baking sheet before transferring to a freezer bag—this way you can bake them directly from frozen if inspiration strikes and you need appetizers fast
  • The secret to the glossiest glaze is not rushing it off the heat; let it simmer long enough to reduce slightly so it coats rather than runs
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