Spicy Sriracha Beef Meatballs (Printable)
Juicy beef meatballs infused with garlic, ginger, and a spicy Sriracha glaze topped with sesame seeds.
# What You Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh ginger, grated
04 - 2 green onions, finely chopped
05 - 1 large egg
06 - 2 tablespoons panko breadcrumbs
07 - 2 tablespoons Sriracha sauce
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - ½ teaspoon salt
11 - ¼ teaspoon ground black pepper
→ Sauce
12 - 3 tablespoons Sriracha sauce
13 - 2 tablespoons honey
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
→ Garnish
17 - 2 tablespoons toasted sesame seeds
18 - 2 green onions, sliced
19 - Fresh cilantro leaves (optional)
# Steps:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground beef, minced garlic, grated ginger, chopped green onions, egg, panko breadcrumbs, Sriracha, soy sauce, sesame oil, salt, and black pepper until just incorporated.
03 - Shape the mixture into 20 to 24 small meatballs and arrange them spaced evenly on the prepared baking sheet.
04 - Cook meatballs in the preheated oven for 15 to 18 minutes until they are cooked through and lightly browned.
05 - While meatballs bake, combine Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat. Whisk and simmer for 2 to 3 minutes until slightly thickened.
06 - Transfer meatballs to a large bowl and gently toss with the prepared sauce to coat evenly.
07 - Arrange glazed meatballs on a serving platter. Sprinkle with toasted sesame seeds, sliced green onions, and optional cilantro leaves. Serve immediately.
# Expert Advice:
01 -
- They come together in less time than most appetizers, yet taste like you've been cooking all day.
- The heat builds slowly—it's not a shock to your system, just a warm, lingering kick that makes you want another bite.
- One batch disappears fast whether you're feeding guests or sneaking them straight from the platter.
02 -
- Don't overmix the meatball mixture—it's tempting to make sure everything is evenly combined, but that's how you end up with rubbery hockey pucks instead of tender bites.
- Toast your sesame seeds in a dry pan for a minute or two before garnishing; it transforms them from bland to nutty and makes the whole dish feel more intentional.
- If your sauce seems too thin after simmering, let it bubble a bit longer—it will thicken as it cools, and you want it to cling to the meatballs rather than pool at the bottom of the platter.
03 -
- Room-temperature ingredients mix more evenly and help the meatballs cook through without the edges browning too fast—take the ground beef and egg out of the fridge fifteen minutes before you start.
- If you're making these ahead, bake them without the sauce, let them cool completely, then refrigerate; reheat them gently in a warm oven before glazing and serving so they stay juicy.