Spicy Sriracha Meatballs with Sesame (Print Version)
Juicy meatballs with bold Sriracha heat, glazed in tangy sauce and topped with toasted sesame seeds for an easy Asian-inspired main.
# What You Need:
→ Meatballs
01 - 1.1 lbs ground pork or beef
02 - 1 large egg
03 - 2.1 oz breadcrumbs
04 - 2 cloves garlic, minced
05 - 2 tbsp Sriracha sauce
06 - 1 tbsp soy sauce
07 - 1 tsp toasted sesame oil
08 - 2 spring onions, finely chopped
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Glaze
11 - 3 tbsp Sriracha sauce
12 - 2 tbsp honey
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp toasted sesame oil
16 - 1 clove garlic, minced
→ Garnish
17 - 2 tbsp toasted sesame seeds
18 - 2 spring onions, sliced
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, combine ground meat, egg, breadcrumbs, garlic, Sriracha, soy sauce, sesame oil, spring onions, salt, and pepper. Mix until just combined without overworking the mixture.
03 - With damp hands, shape the mixture into 20–24 small meatballs. Arrange evenly on the prepared baking tray.
04 - Bake for 18–20 minutes until golden brown and cooked through.
05 - While meatballs bake, combine Sriracha, honey, soy sauce, rice vinegar, sesame oil, and garlic in a small saucepan. Bring to a simmer over medium heat, stirring frequently until slightly thickened, approximately 3–4 minutes.
06 - Remove meatballs from oven and transfer to a large bowl. Pour glaze over meatballs and toss to coat evenly.
07 - Arrange glazed meatballs on a serving platter. Sprinkle with toasted sesame seeds and sliced spring onions before serving.
# Expert Advice:
01 -
- The unexpected combination of sweet honey and fiery Sriracha creates this magical balance that keeps your taste buds guessing with each bite.
- These meatballs retain their juiciness even when reheated, making them perfect for meal prep when youre trying to bring excitement to weekday lunches.
02 -
- After burning my mouth sampling straight from the oven, I learned that letting the meatballs rest for 3-5 minutes after baking allows the juices to redistribute and results in moister meatballs.
- The glaze thickens significantly as it cools, so remove it from heat when its still slightly thinner than youd like the final result to be.
03 -
- Toast your sesame seeds in a dry pan before using them as garnish for a nuttier flavor thats absolutely worth the extra two minutes.
- For perfectly round meatballs with even cooking, chill the shaped meatballs in the refrigerator for 15 minutes before baking to help them hold their shape.