Honey Sriracha Glazed Meatballs
If you are looking for an appetizer that will disappear the absolute second you set it down at a party, these Honey Sriracha Glazed Meatballs are it. The combination of fiery sriracha balanced by sticky, sweet honey creates a glaze so addictive, you will want to put it on everything!
Love this? You should also try our One-Pan Creamy Garlic Tuscan Salmon!
The Secret to Tender Meatballs
The biggest mistake people make when rolling meatballs is packing them too tightly. If you compress the meat like a snowball, it will bake into a dense, tough hockey puck. Always mix your ingredients gently using your hands, and roll them just enough to hold their shape. The panko breadcrumbs will help trap moisture, keeping them light and tender.
Adjusting the Heat
The ratio of honey to sriracha in this recipe yields a pleasant, medium-level heat that most people can handle. However, if you are serving a crowd that prefers things mild, you can reduce the sriracha to 1/4 cup and increase the honey slightly. If you want a serious kick, use equal parts honey and sriracha!
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, gently mix the ground meat, panko breadcrumbs, egg, minced garlic, and a pinch of salt and pepper. Roll the mixture into 1-inch meatballs.
- Place the meatballs on the prepared baking sheet and bake for 15-18 minutes until cooked through.
- While the meatballs bake, whisk together the honey, sriracha, soy sauce, and rice vinegar in a large skillet or saucepan over medium heat.
- Let the sauce bubble and reduce for about 3-5 minutes until it becomes slightly thick and syrupy.
- Toss the baked meatballs directly into the hot glaze, stirring until every meatball is sticky and well-coated. Garnish with sesame seeds and green onions.
