Spicy Sriracha Beef Meatballs (Printable)
Juicy beef balls with garlic, ginger, Sriracha glaze, and toasted sesame seeds for a flavorful dish.
# What You Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh ginger, grated
04 - 2 green onions, finely chopped
05 - 1 large egg
06 - 2 tablespoons panko breadcrumbs
07 - 2 tablespoons Sriracha sauce
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Sauce
12 - 3 tablespoons Sriracha sauce
13 - 2 tablespoons honey
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
→ Garnish
17 - 2 tablespoons toasted sesame seeds
18 - 2 green onions, sliced
19 - Fresh cilantro leaves (optional)
# Directions:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, garlic, ginger, green onions, egg, breadcrumbs, Sriracha, soy sauce, sesame oil, salt, and black pepper. Stir gently until just mixed.
03 - Shape the mixture into 20 to 24 small meatballs and arrange evenly on the prepared baking sheet.
04 - Bake in the preheated oven for 15 to 18 minutes until fully cooked and lightly browned.
05 - While meatballs bake, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat. Simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Transfer cooked meatballs to a large bowl, pour the warm sauce over them, and toss gently to coat evenly.
07 - Place meatballs on a serving platter, sprinkle with toasted sesame seeds, sliced green onions, and optional cilantro. Serve hot.
# Expert Tips:
01 -
- They're sticky, savory, and just spicy enough to keep you coming back for more without overwhelming your palate.
- Honestly, they disappear faster than you can make them—perfect for impressing people without the stress.
02 -
- Don't skip toasting your sesame seeds yourself—store-bought pre-toasted ones lose their flavor quickly, and fresh-toasted seeds make an enormous difference in the final result.
- If your sauce doesn't thicken, you might have used too much liquid in the vinegar or soy sauce; give it a full minute longer on the heat and it'll come together.
03 -
- Room temperature ingredients mix together more evenly, so pull your egg and ground beef out of the fridge 15 minutes before you start.
- If you don't have toasted sesame seeds, put raw ones in a dry skillet over medium-low heat for 3-4 minutes, stirring often, until they're golden and fragrant—it takes five minutes but transforms the whole dish.