There is Rooster Sauce times two in this deliciously spicy Sriracha meatballs recipe. Not only does the glaze for these meatballs contain Sriracha, but the meatballs also kick things up a notch, too. The heat is balanced with fresh ginger, honey, soy sauce, and sesame oil to give it a little sweet and sour flair.
Obviously, sizzling Sriracha meatballs are a delicious mix that’s perfect for parties (as a cocktail meatball) or simply for a uniquely spicy meal. They won’t last long on the plate in either use case, that’s for sure. The good news is this recipe is easy to double (or triple) up for when it’s party time. And, for those looking to cut down on the red meat, it works quite well with ground turkey, too.
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- Lion’s Head Meatballs: These entree-sized meatballs are served with a crispy chili relish.
Sizzling Sriracha Meatballs
The Sriracha Meatballs
Making the Sriracha Meatballs
- Preheat oven to 375 degrees Fahrenheit.
- In a bowl, mix the meat, panko bread crumbs, egg, onion, garlic, Sriracha sauce, soy sauce, ginger, salt, and pepper.
- Using a spoon, shape the meat into meatballs.
- Over medium heat, coat a pan (or cast iron skillet) with the canola oil, then sear the meatballs in batches.
- Once complete, place the meatballs on a oven sheet pan and bake the meatballs for 8 to 10 minutes to cook through.
Making the Glaze
- Make the glaze by placing soy sauce water, honey, Sriracha sauce, ginger, and sesame oil in a sauce pan over low-medium heat. Stir the glaze until the honey thins.
- Add in corn starch and 3 additional tablespoons water. Stir to combine, then turn the heat to high and bring the mix to a quick boil to thicken up the glaze.
- Remove from heat and stir in sesame seeds.
Glazing the Meatballs
- Option 1: Plate the meatballs then drizzle the glaze over the meatballs and serve.
- Option 2: Place meatballs in a large bowl and coat them with the glaze, mixing to cover thoroughly.