Spicy Sriracha Beef Meatballs (Printable)
Juicy beef meatballs infused with spicy Sriracha and topped with toasted sesame seeds, perfect for any meal.
# What You Need:
→ Meatballs
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→ Glaze & Topping
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# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground beef, garlic, onion, egg, breadcrumbs, Sriracha, soy sauce, sesame oil, ginger, salt, and pepper. Mix until just combined—do not overwork the meat.
03 - Shape the mixture into 20 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Bake for 15–18 minutes, until the meatballs are browned and cooked through.
05 - While meatballs bake, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Heat over medium and simmer for 2–3 minutes, until slightly thickened.
06 - Remove meatballs from oven and transfer to a large bowl. Pour the glaze over the meatballs and toss to coat evenly.
07 - Sprinkle with toasted sesame seeds and chopped scallions. Serve hot as an appetizer or with steamed rice or noodles.
# Expert Tips:
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- The glaze creates this sticky, finger licking coating that makes them impossible to stop eating
- They reheat beautifully and actually taste better the next day when the flavors have mingled
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- Overworking the meat mixture makes tough, rubbery meatballs so mix gently and stop as soon as ingredients are combined
- Let the glaze cool for just a minute before tossing or it will slide right off the meatballs
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- Use a cookie scoop to make perfectly uniform meatballs that cook at the same rate
- Toasting sesame seeds in a dry pan for 2 minutes before using them makes their flavor pop