Spicy Sriracha Beef Meatballs (Printable)
Juicy spiced beef balls with a tangy Sriracha glaze and crunchy toasted sesame seeds.
# Ingredient List:
→ Meatballs
01 - 1.1 lb ground beef
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh ginger, grated
04 - 2 green onions, finely chopped
05 - 1 large egg
06 - 2 tablespoons panko breadcrumbs
07 - 2 tablespoons Sriracha sauce
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Sauce
12 - 3 tablespoons Sriracha sauce
13 - 2 tablespoons honey
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
→ Garnish
17 - 2 tablespoons toasted sesame seeds
18 - 2 green onions, sliced
19 - Fresh cilantro leaves (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground beef, minced garlic, grated ginger, chopped green onions, egg, panko breadcrumbs, Sriracha, soy sauce, sesame oil, salt, and black pepper. Stir until just combined.
03 - Shape the mixture into 20 to 24 small meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake in the preheated oven for 15 to 18 minutes, or until meatballs are cooked through and lightly browned.
05 - Meanwhile, in a small saucepan over medium heat, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 2 to 3 minutes until slightly thickened.
06 - Remove meatballs from oven and transfer to a large bowl. Pour the prepared sauce over them and gently toss to coat evenly.
07 - Arrange the glazed meatballs on a serving platter. Sprinkle with toasted sesame seeds, sliced green onions, and fresh cilantro leaves if desired. Serve warm.
# Expert Tips:
01 -
- They come together in under 45 minutes but taste like you fussed for hours.
- The glaze hits that perfect balance of heat, sweetness, and tangy richness without ever overwhelming your palate.
- They work equally well as an appetizer that disappears too fast or as a proper dinner over rice.
02 -
- Don't skip the toasting step for the sesame seeds because raw ones taste faintly bitter, but toasted ones bring this warm, almost nutty dimension that transforms the whole dish.
- The glaze thickens as it cools, so if you make it too thick initially, it becomes cloyingly heavy on the meatballs.
- These can be made ahead and gently reheated in a low oven, which actually gives the flavors time to get friendlier with each other.
03 -
- Don't crowd the baking sheet because meatballs need space to develop that caramelized exterior rather than just steaming in their own moisture.
- The glaze is actually better made while the meatballs are in the oven so everything comes together hot and the flavors meld immediately.