Spicy Sriracha Beef Meatballs (Printable Format)
Tender beef balls with fiery Sriracha, served atop jasmine rice with fresh herb garnish.
# What You Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 2 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 1 large egg
05 - 1/4 cup breadcrumbs
06 - 2 tbsp Sriracha sauce
07 - 1 tbsp soy sauce
08 - 1 tsp sesame oil
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp fresh cilantro, chopped (optional)
→ Sauce
12 - 2 tbsp Sriracha sauce
13 - 2 tbsp honey
14 - 2 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sesame oil
→ Rice
17 - 1 1/4 cups jasmine or long-grain white rice
18 - 2 cups water
19 - 1/2 tsp salt
→ Garnish
20 - 2 spring onions, sliced
21 - 1 tbsp sesame seeds
22 - Fresh cilantro, chopped (optional)
# How-To Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, garlic, onion, egg, breadcrumbs, Sriracha, soy sauce, sesame oil, salt, black pepper, and cilantro. Mix gently until just combined to avoid overworking.
03 - Form the mixture into 20 to 24 small meatballs, approximately one tablespoon each, and arrange them evenly on the prepared baking sheet.
04 - Bake in the preheated oven for 18 to 20 minutes until the meatballs are browned and cooked through.
05 - Rinse rice under cold water until clear. Bring water and salt to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender and liquid absorbed. Fluff with a fork.
06 - Whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Simmer over medium-low heat for 2 to 3 minutes until slightly thickened.
07 - Once cooked, toss the meatballs gently in the prepared Sriracha sauce until evenly coated.
08 - Serve the sauced meatballs over the cooked rice. Garnish with sliced spring onions, sesame seeds, and fresh cilantro if desired.
# Expert Suggestions:
01 -
- The meatballs stay impossibly tender inside while building serious flavor from within—no fussy sauces needed to rescue dry meat.
- Sriracha heat feels sophisticated here, mellowed by honey and depth from sesame, so even people who usually skip spicy dishes end up going back for seconds.
- This comes together faster than you'd think, and the aroma while they bake is worth the effort alone.
02 -
- Don't skip the cooling and tossing step—cold meatballs won't absorb the glaze the way warm ones do, and that coating is everything.
- Jasmine rice matters more than you'd think; it actually absorbs flavors better than plain white rice, and the slight floral note pairs beautifully with Sriracha heat.
- If your sauce feels too thin, keep simmering—it will thicken as it cools slightly, and over-reduction is better than an underseasoned glaze.
03 -
- Shape your meatballs on a plate first, then slide them onto the baking sheet—they'll stay rounder and cook more evenly.
- Make extra sauce and drizzle it over rice at the end; people will ask you what that glossy coating is.