A whole lotta hot!
There is Rooster Sauce times two in this deliciously spicy 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. It’s a delicious mix that’s perfect for parties or simply for a uniquely spicy meal.
The Sriracha Meatballs
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.