Sizzling Sriracha Meatballs

| Last Updated: October 4, 2019 | , ,

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A whole lotta hot!

There is Rooster Sauce times two in this deliciously spicy Sriracha meatballs recipe. Not only does the glaze for these meatballs contain Sriracha, the meatballs kick things up a notch, too. The heat is balanced with fresh ginger, honey, soy sauce, and sesame oil to give it a little sweet and sour flair.

Obviously, sizzling Sriracha meatballs are a delicious mix that’s perfect for parties (as a cocktail meatball) or simply for a uniquely spicy meal. They won’t last long on the plate in either use case, that’s for sure. The good news is this recipe is easy to double (or triple) up for when it’s party time. And, for those looking to cut down on the red meat, it works quite well with ground turkey, too.

If you’re a spicy meatballs fan, we have lots of other options in our spicy recipe index as well. Following the Sriracha theme, check out this recipe featuring the Rooster sauce and sweet honey. Or, if you want something a little more exotic, these Korean meatballs (featuring gochujang and ginger) are an ton of fun to eat. But, perhaps our favorite of all, is Mexican meatball soup. Talk about a soup that eats like a meal – it’s super hearty.

Sriracha Meatballs

Sizzling Sriracha Meatballs

Rooster sauce in the meat and glaze
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Meal
Keyword: Sriracha
Servings: 4 servings
Calories: 613kcal

Ingredients

The Sriracha Meatballs

  • 1 pound ground beef or ground turkey
  • 1 cup panko bread crumbs
  • 1/4 cup onion minced
  • 3 cloves garlic minced
  • 1 egg
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon soy sauce
  • 2 tablespoons canola oil
  • Dashes salt and pepper

The Sriracha Glaze

Instructions

Making the Sriracha Meatballs

  • Preheat oven to 375 degrees Fahrenheit.
  • In a bowl, mix the meat, panko bread crumbs, egg, onion, garlic, Sriracha sauce, soy sauce, ginger, salt, and pepper.
  • Using a spoon, shape the meat into meatballs.
  • Over medium heat, coat a pan (or cast iron skillet) with the canola oil, then sear the meatballs in batches.
  • Once complete, place the meatballs on a oven sheet pan and bake the meatballs for 8 to 10 minutes to cook through.

Making the Glaze

  • Make the glaze by placing soy sauce water, honey, Sriracha sauce, ginger, and sesame oil in a sauce pan over low-medium heat. Stir the glaze until the honey thins.
  • Add in corn starch and 3 additional tablespoons water. Stir to combine, then turn the heat to high and bring the mix to a quick boil to thicken up the glaze.
  • Remove from heat and stir in sesame seeds.

Glazing the Meatballs

  • Option 1: Plate the meatballs then drizzle the glaze over the meatballs and serve.
  • Option 2: Place meatballs in a large bowl and coat them with the glaze, mixing to cover thoroughly.

Nutrition

Calories: 613kcal | Carbohydrates: 44g | Protein: 27g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 2168mg | Potassium: 479mg | Fiber: 2g | Sugar: 25g | Vitamin A: 59IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 5mg
Tried this recipe?Mention @PepperScale or tag #PepperScale!
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