Spicy Sriracha Beef Meatballs (Printable)
Juicy beef meatballs with garlic, ginger, and spicy Sriracha glaze topped with toasted sesame seeds.
# What You’ll Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh ginger, grated
04 - 2 green onions, finely chopped
05 - 1 large egg
06 - 2 tablespoons panko breadcrumbs
07 - 2 tablespoons Sriracha sauce
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Sauce
12 - 3 tablespoons Sriracha sauce
13 - 2 tablespoons honey
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
→ Garnish
17 - 2 tablespoons toasted sesame seeds
18 - 2 green onions, sliced
19 - Fresh cilantro leaves (optional)
# How to Prepare:
01 - Set the oven to 400°F and prepare a baking sheet lined with parchment paper.
02 - Combine ground beef, minced garlic, grated ginger, chopped green onions, egg, panko breadcrumbs, Sriracha, soy sauce, sesame oil, salt, and pepper in a large bowl; mix until just combined.
03 - Shape the mixture into 20 to 24 small meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until fully cooked and lightly browned.
05 - While baking, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat; simmer for 2 to 3 minutes until slightly thickened.
06 - Transfer baked meatballs to a large bowl, pour the sauce over, and gently toss to evenly coat.
07 - Arrange meatballs on a serving platter, then sprinkle with toasted sesame seeds, sliced green onions, and cilantro leaves if desired; serve hot.
# Expert Advice:
01 -
- They come together in 40 minutes flat, so weeknight entertaining actually feels doable.
- The sauce is where the magic happens—sweet, spicy, and tangy all at once, with this glossy finish that makes them look restaurant-quality.
- They work as an appetizer, a main dish over rice, or honestly just eaten straight from the bowl with chopsticks while standing in the kitchen.
02 -
- Don't skip the parchment paper or you'll spend 10 minutes scraping meatballs off the pan and cursing yourself—trust me on this one.
- If your sauce is too thin after simmering, let it cook another minute; if it's too thick, whisk in a teaspoon of water at a time.
- The meatballs will firm up as they cool slightly, so if they look a tiny bit soft when they come out of the oven, that's exactly right.
03 -
- If you're making these ahead, form the meatballs and refrigerate them for up to 24 hours before baking—they'll actually hold together better and cook more evenly.
- Toasted sesame seeds scattered on top aren't just decoration; they're the textural contrast that makes each bite interesting, so don't skimp.