Spicy Sriracha Beef Meatballs (Printable Format)

Juicy beef balls infused with garlic, ginger, and Sriracha, simmered in a spicy, tangy sauce with steamed rice.

# What You Need:

→ Meatballs

01 - 1.1 lb ground beef
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 tablespoons Sriracha sauce
07 - 2 tablespoons soy sauce
08 - 1 teaspoon sesame oil
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 2 tablespoons green onions, finely sliced

→ Sauce

12 - 3 tablespoons Sriracha sauce
13 - 2 tablespoons soy sauce
14 - 2 tablespoons honey
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon tomato ketchup
17 - 1 teaspoon sesame oil
18 - 2 cloves garlic, minced
19 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Rice

20 - 1¼ cups jasmine or long grain rice
21 - 2 cups water
22 - ½ teaspoon salt

→ Garnish

23 - 2 tablespoons green onions, sliced
24 - 1 teaspoon sesame seeds

# How-To Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, garlic, ginger, Sriracha, soy sauce, sesame oil, salt, pepper, and green onions. Mix gently until just combined, avoiding overmixing.
03 - Shape the mixture into 20 to 24 small meatballs, about 1 tablespoon each.
04 - Heat a large nonstick skillet over medium heat. Add a small amount of oil if needed. Brown the meatballs in batches, turning to brown all sides, about 6 to 8 minutes. Remove and set aside.
05 - In the same skillet, sauté garlic for 30 seconds. Add Sriracha, soy sauce, honey, rice vinegar, ketchup, and sesame oil. Stir and bring to a simmer.
06 - Stir in the cornstarch slurry and cook until the sauce thickens, about 1 to 2 minutes.
07 - Return meatballs to the skillet and toss to coat evenly. Simmer for 5 minutes until heated through.
08 - Plate the meatballs over steamed rice. Garnish with sliced green onions and sesame seeds.

# Expert Suggestions:

01 -
  • The meatballs stay tender and juicy because the ginger and egg keep them from drying out.
  • The sauce hits sweet, tangy, and spicy all at once without tasting like it came from a jar.
  • Everything cooks in under an hour, and you only need one skillet after the rice is done.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Don't skip rinsing the rice or it will turn gummy and stick together in clumps.
  • Let the meatballs get a real sear before moving them, they'll release from the pan when they're ready.
  • If the sauce gets too thick, splash in a tablespoon of water and stir until it loosens up.
  • Taste the sauce before adding the meatballs back, you can adjust the heat or sweetness right then.
03 -
  • Chill the meatball mixture for 10 minutes before shaping, it makes them easier to roll and they hold together better in the pan.
  • Use a small cookie scoop to portion the meatballs so they're all the same size and cook evenly.
  • Double the sauce if you like things extra saucy, it's that good and you'll want to spoon it over everything.
  • Toast the sesame seeds in a dry pan for a minute before sprinkling, it wakes up their flavor.

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