Spicy Sriracha Beef Meatballs (Printable)
Juicy beef meatballs with garlic, ginger, and fiery Sriracha glaze over fluffy rice.
# What You'll Need:
→ Beef Meatballs
01 - 1 lb ground beef
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 2 tbsp green onions, finely chopped
06 - 1 tbsp soy sauce
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Sriracha Glaze
10 - 3 tbsp Sriracha sauce
11 - 2 tbsp honey
12 - 2 tbsp soy sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp sesame oil
→ Rice
15 - 1 1/4 cups long-grain white rice
16 - 2 cups water
17 - 1/2 tsp salt
→ Garnish
18 - 1 tbsp sesame seeds
19 - 2 tbsp green onions, sliced
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, garlic, green onions, soy sauce, ginger, salt, and pepper. Mix until just combined.
03 - Shape mixture into 16–18 meatballs (about 1 1/2 tbsp each) and place them on the prepared baking sheet.
04 - Bake meatballs for 18–20 minutes, or until cooked through and browned.
05 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
06 - In a small saucepan, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil. Heat over medium-low until simmering and slightly thickened, about 2–3 minutes. Remove from heat.
07 - Once meatballs are done, transfer them to a large bowl. Pour Sriracha glaze over the meatballs and toss to coat evenly.
08 - Serve glazed meatballs over steamed rice. Garnish with sesame seeds and sliced green onions if desired.
# Expert Advice:
01 -
- The Sriracha glaze hits that perfect sweet heat balance that keeps you reaching for just one more meatball
- Everything comes together in under an hour, but tastes like you spent all day perfecting it
02 -
- Overmixing the meat mixture makes tough meatballs, so stop as soon as everything is combined
- The glaze thickens quickly, so keep an eye on it and do not walk away once it starts simmering
03 -
- Dampen your hands slightly before shaping meatballs to prevent the mixture from sticking to your palms
- Let the glaze cool for about 30 seconds before tossing, it will coat more evenly and cling better to the meatballs