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Sizzling Sriracha Meatballs
Rooster sauce in the meat and glaze
Servings 4 servings
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
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.
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