Spicy Sriracha Beef Meatballs (Printer-friendly)
Juicy beef meatballs infused with Sriracha and topped with toasted sesame seeds.
# What You’ll Need:
→ Meatballs
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→ Glaze & Topping
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# How-To Guide:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground beef, garlic, onion, egg, breadcrumbs, Sriracha, soy sauce, sesame oil, ginger, salt, and pepper. Mix until just combined—do not overwork.
03 - Shape the mixture into 20 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Bake for 15–18 minutes, until the meatballs are browned and cooked through.
05 - While meatballs bake, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Heat over medium and simmer for 2–3 minutes, until slightly thickened.
06 - Remove meatballs from oven and transfer to a large bowl. Pour the glaze over the meatballs and toss to coat evenly.
07 - Sprinkle with toasted sesame seeds and chopped scallions. Serve hot, as an appetizer or with steamed rice or noodles.
# Expert Advice:
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- The glaze creates this sticky, sweet and spicy coating that makes them impossible to stop eating
- They come together in under 40 minutes but taste like something from a restaurant
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- Overmixing the meat mixture makes tough, rubbery meatballs—stop as soon as ingredients are combined
- The glaze thickens quickly once it cools, so toss the meatballs immediately while it is still fluid
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- Use a cookie scoop to get perfectly uniform meatballs that cook evenly
- Let the glaze cool for 1 minute before tossing—too hot and it slides right off