Description
These easy sweet and spicy meatballs are a perfect blend of savory ground beef with a kick of honey and sriracha glaze. Baked to golden perfection and garnished with fresh green onions, they make for a tasty appetizer or main dish ready in under 40 minutes.
Ingredients
Scale
Meatballs
- 1 lb (450 g) ground beef
- 1/2 cup (60 g) breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil (for cooking)
Garnish and Sauce
- 2 green onions, finely chopped (for garnish)
- Additional honey and sriracha (equal parts) for glazing sauce
Instructions
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, and egg. This mixture forms the base of your meatballs, providing binding and texture.
- Add Flavorings: Incorporate the minced garlic, grated ginger, soy sauce, honey, sriracha, sesame oil, salt, and pepper into the meat mixture. Mix gently to evenly distribute the flavors without overworking the meat.
- Shape the Meatballs: Form the mixture into meatballs approximately 1.5 inches in diameter. Arrange them on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Preheat and Bake: Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes until they turn golden brown and are cooked through.
- Prepare the Glaze Sauce: While the meatballs bake, mix equal parts honey and sriracha in a small bowl to create a sweet and spicy glaze.
- Glaze the Meatballs: Brush the honey-sriracha sauce over the meatballs during the last 5 minutes of baking, allowing the glaze to caramelize slightly.
- Serve: Remove the meatballs from the oven and let them cool for a few minutes. Garnish with finely chopped green onions before serving for a fresh, vibrant finish.
Notes
- Adjust the amount of sriracha in the glaze to control the spice level according to your preference.
- Using fresh ginger and garlic enhances the flavor compared to powdered versions.
- These meatballs can also be pan-fried instead of baked for a crispier exterior.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed rice or noodles for a complete meal.
