Honey Sriracha Meatballs
These honey sriracha meatballs are sweet, spicy, and versatile. They're great for parties, game day, or as a flavorful addition to any dish, with hints of ginger and garlic. Make them on the stovetop or in the crockpot!
Servings: 12
Calories: 298kcal
Equipment
- Cookie scoop
- Sheet pan
- Large pot
- crockpot optional
Ingredients
Meatballs
- 1 cup panko breadcrumbs
- ⅔ cup whole milk
- 1 lb ground beef 80/20
- 1 lb ground pork
- ½ teaspoon ground ginger
- 1 large egg
- 2 large garlic cloves grated or finely minced
- ⅓ cup scallions finely chopped
- 2-3 teaspoons kosher salt
Honey Sriracha Sauce
- 1 tablespoon extra virgin olive oil
- 3-4 large garlic cloves finely minced
- ⅓ cup sriracha
- ½ cup ketchup
- ½ cup honey
- ¼ cup rice vinegar
Garnish
- scallions thinly sliced
- cilantro roughly chopped
- sesame seeds
Instructions
- Mix together the breadcrumbs and milk and allow it to soak.1 cup panko breadcrumbs, ⅔ cup whole milk
- To a large bowl, add the ground meats, ginger, egg, garlic, scallions and salt. Use your hands to mix everything together until broken down and evenly distributed.1 lb ground beef, 1 lb ground pork, ½ teaspoon ground ginger, 1 large egg, 2 large garlic cloves, ⅓ cup scallions, 2-3 teaspoons kosher salt
- Add the wet breadcrumbs and mix again until just combined. Take care not to over mix. Cover the bowl and allow the mixture to rest for 15-30 minutes at room temperature.
- Preheat the oven to 400℉ and line a large rimmed baking sheet with foil.
- Use a 1 or 1.5 tablespoon cookie scoop and drop even scoops of the meatball mixture onto the baking sheet.
- Wet hands, and roll each meatball into a tight ball and return to the cookie sheet. Allow about ½ inch of space in between each meatball.
- Bake the meatballs for 10-12 minutes, then broil on high until golden on the tops. Set aside while you make the sauce.
- To a medium or large pot over medium heat, add the olive oil and garlic, stir, and cook for about 1 minute. Add the sriracha, ketchup, honey, and rice vinegar and bring to a low boil, stirring to combine.1 tablespoon extra virgin olive oil, 3-4 large garlic cloves, ⅓ cup sriracha, ½ cup ketchup, ½ cup honey, ¼ cup rice vinegar
- Add the meatballs (removing each individually from the pan and leaving all grease behind) and gently toss to coat (I like to use a rubber spatula to do this). Cover the pot and cook over medium low heat for an additional 10 minutes, tossing again at the 5 minute mark. Then, cook for 10 more minutes uncovered, allowing it to bubble slightly to reduce the sauce.
- Transfer the meatballs to a platter or bowl, and garnish with scallions, cilantro, and sesame seeds. Serve with mini forks or toothpicks.scallions, cilantro, sesame seeds
Video
Notes
Slow cooker: Follow all steps up to #8, then add the sauce and meatballs to a slow cooker and toss to combine. Cover and cook on low for 2 hours, or on high for 1-2 hours. Toss every 30 minutes.
Frozen meatballs: Ignore all steps for making the meatballs. Follow all steps to make the sauce. If cooking on the stovetop, toss and cover the meatballs and cook on medium low heat for 15-20 minutes, stirring every 5 minutes. If cooking the frozen meatballs in the slow cooker, toss and cover the meatballs with the sauce and cook on low for 4 hours or on high for 2 hours, Toss every 30 minutes
Store the cooked meatballs in a sealed container in the fridge for 5 days. Reheat in the microwave or on the stovetop.
Nutrition
Calories: 298kcal | Carbohydrates: 20g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 754mg | Potassium: 306mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 136IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg
