Honey Sriracha Glazed Meatballs
If you are looking for an appetizer that will disappear in exactly three minutes at your next gathering, these Honey Sriracha Glazed Meatballs are the answer. They hit every single flavor note you crave: deeply savory from the beef, perfectly sweet from the honey, and finished with an addictive, fiery kick from the Sriracha.
Love this? You should also try our Fluffy Cinnamon Roll Pancakes!
Why You’ll Love This Recipe
- Incredibly Easy: Baking the meatballs instead of pan-frying them means you don’t have to stand over a hot stove dodging oil splatters!
- Versatile: Serve them with toothpicks as a game-day appetizer, or spoon them over a bowl of steamed jasmine rice and broccoli for a lightning-fast weeknight dinner.
- Customizable Heat: The standard recipe has a pleasant, medium heat. If you are serving children, simply reduce the Sriracha by half!
The Secret to Tender Meatballs
The number one mistake people make when cooking meatballs is overworking the meat. When you mix the ground beef with the breadcrumbs and egg, you must use a gentle touch. Mix the ingredients with your hands just until they are combined, and stop immediately. If you aggressively knead the meat like bread dough, the proteins will bind together too tightly, resulting in dense, tough meatballs that taste like rubber bouncy balls. Keep a light hand, and your meatballs will remain incredibly tender and juicy inside that sticky glaze!
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil sprayed with non-stick spray.
- In a large bowl, use your hands to gently mix together the ground beef, Panko breadcrumbs, egg, garlic powder, onion powder, and salt just until combined (do not overmix!).
- Roll the meat mixture into 1-inch balls (about 1.5 tablespoons each) and place them on the prepared baking sheet.
- Bake the meatballs for 12-14 minutes, or until cooked through and lightly browned on the outside.
- While the meatballs are baking, whisk together the honey, Sriracha, soy sauce, and rice vinegar in a large skillet or wok.
- Place the skillet over medium heat and let the sauce simmer for 3-4 minutes until it thickens slightly into a sticky glaze.
- Remove the baked meatballs from the oven and transfer them directly into the skillet with the glaze.
- Toss the meatballs in the sauce over medium-low heat for 1-2 minutes until they are beautifully coated and glossy.
- Garnish with sesame seeds and green onions. Serve immediately on toothpicks for an appetizer, or over rice for a main course!
