Spicy Sriracha Beef Meatballs (Printable Format)
Juicy beef bites with garlic, ginger, Sriracha glaze; baked to a perfect spicy finish.
# What You Need:
→ Meatballs
01 - 1 lb ground beef
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 tbsp Sriracha sauce
07 - 1 tbsp soy sauce
08 - 1 tsp sesame oil
09 - 2 spring onions, finely chopped
10 - ½ tsp salt
11 - ¼ tsp black pepper
→ Sriracha Glaze
12 - 3 tbsp Sriracha sauce
13 - 2 tbsp honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sesame oil
→ Garnish (optional)
17 - 1 tbsp sesame seeds
18 - 2 spring onions, sliced
# How-To Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, gently mix ground beef, egg, breadcrumbs, garlic, ginger, Sriracha, soy sauce, sesame oil, spring onions, salt, and black pepper until just combined.
03 - Shape the mixture into 20 evenly sized meatballs and place them on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until cooked through and browned.
05 - While baking, whisk Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat; simmer for 2 to 3 minutes until slightly thickened.
06 - Transfer hot meatballs to a bowl and toss gently with the warm glaze to coat evenly.
07 - Serve immediately, optionally garnished with sesame seeds and sliced spring onions.
# Expert Suggestions:
01 -
- They're crispy on the outside and impossibly juicy inside, and you can make the whole batch in under 40 minutes.
- The sweet-spicy-savory balance makes them dangerous to have around, whether you're serving them as appetizers or over rice.
- One batch easily feeds a crowd, and they're equally good hot, warm, or even eaten cold the next day straight from the fridge.
02 -
- Don't overwork the meat mixture or you'll end up with dense, tough meatballs instead of tender ones.
- The glaze thickens more as it cools, so don't worry if it looks a little thin in the pan, it will coat perfectly when you toss the meatballs.
- Fresh ginger makes a massive difference here, I learned this the hard way when I tried pre-minced ginger from a jar and the flavor was muted and slightly off.
03 -
- Let your ground beef sit out for 10 minutes before mixing so it's easier to work with and won't become dense from overhandling.
- If your meatballs seem to be browning too quickly, tent the baking sheet loosely with foil for the first 10 minutes, then remove it to let them finish crisping.