Spicy Sriracha Beef Meatballs

Last winter my sister dared me to recreate a spicy meatball dish we had at a tiny spot downtown, and after three attempts at getting the glaze right, this version emerged victorious.

I made these for a game night and my friend who normally avoids spicy food went back for fourths, secretly dabbing extra glaze on her plate when she thought no one was watching.

Ingredients

• Ground beef: The fat content keeps these meatballs incredibly juicy, so do not go too lean or you will miss out on that tender texture
• Breadcrumbs and egg: These work together as the binding agents that prevent your meatballs from falling apart during baking
• Fresh ginger and garlic: Grating the ginger yourself releases those aromatic oils that ground powder simply cannot replicate
• Sriracha sauce: This brings the signature heat, and the amount listed gives you a noticeable kick without overwhelming the palate
• Honey: Essential for balancing the fiery Sriracha and creating that restaurant quality sticky glaze consistency
• Rice vinegar: Adds just enough brightness to cut through the rich beef and sweet honey
• Sesame oil: A little goes a long way here, providing that nutty undertone you recognize from takeout
• White rice: The neutral canvas that soaks up all that glorious glaze, though jasmine works beautifully too

Instructions

Prep your station:

Preheat that oven to 200°C and line your baking sheet with parchment paper because scrubbing burnt on glaze is nobody is idea of a good time

Combine the meatball mixture:

Grab a large bowl and mix together the beef, egg, breadcrumbs, garlic, green onions, soy sauce, ginger, salt, and pepper until everything is just combined

Shape them up:

Form the mixture into 16 to 18 meatballs, about 1 1/2 tablespoons each, and arrange them on your prepared baking sheet with a little space between each

Bake to perfection:

Slide them into the oven for 18 to 20 minutes until they are cooked through and developing that gorgeous browned exterior

Start the rice:

Rinse your rice under cold water until it runs clear, then combine it with water and salt in a saucepan, bringing it to a boil before reducing heat to low

Let the rice steam:

Cover and simmer for 15 minutes, then remove from heat and let it stand covered for another 5 minutes before fluffing with a fork

Whisk up the glaze:

In a small saucepan, combine the Sriracha, honey, soy sauce, rice vinegar, and sesame oil over medium low heat

Thicken it up:

Let the glaze simmer for about 2 to 3 minutes until it slightly thickens, then remove it from the heat

Coat the meatballs:

Transfer those baked meatballs to a large bowl and pour the warm glaze over them, tossing until each one is evenly coated

Plate it up:

Serve the glazed meatballs over a bed of fluffy rice and finish with sesame seeds and sliced green onions if you are feeling fancy

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My brother in law now requests these for every family gathering, and he has started keeping a bottle of Sriracha in his glovebox just in case I mention I am making them.

Getting the Heat Level Right

Start with the Sriracha amount listed and taste the glaze before coating the meatballs, remembering that the heat will mellow slightly as it coats the meat.

Make Ahead Strategy

You can shape the meatballs up to a day ahead and store them covered in the refrigerator, then bake fresh when you are ready to eat.

Serving Suggestions

A crisp cucumber salad with rice vinegar dressing cuts through the richness beautifully, or serve alongside steamed broccoli for a complete meal.

• Extra lime wedges on the side let everyone adjust the acidity to their taste
• Chopped peanuts add a satisfying crunch if you want some texture contrast
• Cold Asian style noodles work as an alternative base if you want to skip the rice

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These have become our go to when we need something that feels special but does not require hours in the kitchen.

Common Questions

→ How spicy are these meatballs?

The heat level is medium—noticeable but not overwhelming thanks to the honey in the glaze. You can easily adjust by adding more or less Sriracha to suit your taste.

→ Can I make these ahead of time?

Absolutely. The uncooked meatballs can be shaped and refrigerated for up to 24 hours before baking. Leftovers reheat beautifully in the microwave or a warm oven.

→ What sides pair well with this dish?

A crisp cucumber salad, steamed bok choy, or roasted broccoli make excellent sides. The dish also pairs wonderfully with a cold Asian lager or light white wine.

→ Can I use ground chicken or turkey instead?

Yes, ground chicken or turkey work well for a lighter version. Just note that poultry may cook slightly faster, so check for doneness a few minutes early.

→ How do I store leftovers?

Store cooled meatballs and rice separately in airtight containers in the refrigerator for 3–4 days. Reheat gently to maintain texture. The glaze may need a quick warm-up to become pourable again.