Sriracha Meatballs Sweet Spicy (Print)
Tender meatballs coated in a sweet-spicy Sriracha glaze, perfect for sharing or paired with rice.
# What You Need:
→ Meatballs
01 - 1 lb ground pork (alternatively beef, chicken, or turkey)
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 2 spring onions, finely chopped
06 - 2 tbsp soy sauce
07 - 1 tbsp Sriracha sauce
08 - 1 tsp sesame oil
09 - ½ tsp salt
10 - ¼ tsp ground black pepper
→ Sriracha Glaze
11 - ¼ cup Sriracha sauce
12 - ¼ cup honey
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp cornstarch (optional, for thickening)
16 - 1 tbsp water (if using cornstarch)
→ For Serving (optional)
17 - Sliced spring onions
18 - Toasted sesame seeds
19 - Steamed rice or noodles
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground pork, egg, breadcrumbs, garlic, spring onions, soy sauce, Sriracha, sesame oil, salt, and pepper until just combined without overmixing.
03 - Shape mixture into 16 equal-sized meatballs and place them evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until meatballs are cooked through and golden brown.
05 - In a small saucepan, whisk together Sriracha, honey, soy sauce, and rice vinegar. Heat over medium until bubbling.
06 - If thicker sauce is preferred, stir cornstarch mixed with water into glaze and simmer for 1 to 2 minutes until thickened.
07 - Transfer baked meatballs to a large bowl. Pour the glaze over and gently toss to coat evenly.
08 - Sprinkle sliced spring onions and toasted sesame seeds on top. Serve warm with rice or noodles if desired.
# Expert Advice:
01 -
- They come together in under 45 minutes and taste like you spent all afternoon on them.
- The glaze sticks to every meatball, creating this addictive sweet-heat combination that works as an appetizer or spooned over rice for dinner.
- You can make them ahead and reheat—they're actually better the next day when the flavors settle in.
02 -
- Don't skip the parchment paper—it's the difference between meatballs that slide around your pan and ones that stay put.
- The glaze will thicken more as it cools, so if it looks thin in the pan, trust that it'll firm up once it hits the warm meatballs.
- Room temperature meat mixes more easily than cold meat, so take yours out of the fridge about 15 minutes before you start.
03 -
- Use a light hand when mixing—just a few stirs until everything disappears into the mixture keeps the meatballs tender and keeps people guessing why they taste so good.
- Make the glaze while the meatballs bake so you're not juggling timing, and whisk it occasionally so the honey and sriracha stay smooth and don't separate.