Honey Sriracha Glazed Meatballs
Hey there, friend! Let’s talk about these Honey Sriracha Glazed Meatballs—your new go-to for a flavor-packed appetizer or weeknight dinner that’s as easy as it is delicious.
Imagine tender, juicy meatballs coated in a sticky-sweet glaze with just the right amount of heat. It’s the kind of dish that’ll have everyone reaching for seconds (and maybe thirds).
Perfect for game day, potlucks, or even a quick family meal, these meatballs are a crowd-pleaser that’ll make you look like a kitchen rockstar.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Prepare the Meatball Mixture
Start by combining ground meat (I like a mix of pork and beef for extra flavor), breadcrumbs, egg, and seasonings in a large bowl. Use your hands to mix everything together—don’t be shy! Roll the mixture into evenly sized meatballs, about 1-1.5 inches in diameter. Pro tip: lightly oil your hands to prevent sticking.
2. Cook the Meatballs
You can bake or pan-fry these little flavor bombs. If baking, arrange them on a parchment-lined baking sheet and pop them in the oven until golden and cooked through. For pan-frying, heat a bit of oil in a skillet and brown the meatballs on all sides. Either way, you’ll end up with perfectly tender meatballs ready for their glaze.
3. Make the Honey Sriracha Glaze
While the meatballs cook, whisk together honey, sriracha, soy sauce, garlic, and a splash of rice vinegar in a small saucepan. Let it simmer until it thickens into a glossy, irresistible glaze. Taste and adjust the heat or sweetness to your liking—this is your moment to shine!
4. Toss and Serve
Once the meatballs are cooked, toss them in the glaze until they’re fully coated. Transfer them to a serving platter, sprinkle with sesame seeds and green onions, and watch them disappear. Serve with toothpicks for easy snacking or over rice for a hearty meal.
Pro Tips
- Double the glaze recipe if you love extra sauce for dipping or drizzling.
- Use a cookie scoop to portion out evenly sized meatballs.
- For a lighter version, try ground turkey or chicken instead of beef and pork.
- Make ahead: Prepare the meatballs and glaze separately, then combine and reheat when ready to serve.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of water to loosen the glaze.
- Freeze cooked, unglazed meatballs for up to 2 months. Thaw and toss in fresh glaze before serving.
Honey Sriracha Glazed Meatballs
Description
Tender meatballs coated in a sticky-sweet honey sriracha glaze, perfect for appetizers or a quick dinner.
Ingredients
Instructions
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Preheat the oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper.
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In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, garlic, salt, and pepper. Mix until just combined.
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Roll the mixture into 1-1.5 inch meatballs and place them on the prepared baking sheet or set aside if pan-frying.
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Bake for 18-20 minutes or pan-fry in a skillet with 1 tbsp oil over medium heat until browned and cooked through.
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Meanwhile, in a small saucepan, whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil. Simmer for 5-7 minutes until thickened.
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Toss the cooked meatballs in the glaze until fully coated. Garnish with sesame seeds and green onions before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 15g5%
- Sugars 10g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a gluten-free version, use gluten-free breadcrumbs and soy sauce.
- Adjust the sriracha to control the spice level.
- Serve with rice or noodles for a complete meal.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
