Last Updated on July 14, 2021 by Slow The Cook Down
Tangy and sweet with just the right amount of spice, these honey sriracha meatballs are one easy and delicious dish. Homemade beef meatballs are tossed in an Asian inspired sauce for a simple but super tasty dinner.
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Ditch the takeout this week and make these delicious honey sriracha meatballs at home instead! Juicy beef meatballs are tossed in a simple sweet and spicy sauce that is loaded with flavor.
Super simple and quick to make, this dish packs a punch, but it's not overly spicy that it blows your tastebuds out. This recipe is a keeper!
Be sure to try my Honey Sriracha Chicken and Honey Sriracha Wings too!
Why you will love this recipe!
- One pan: All cooked in one skillet on the stovetop, clean up is a breeze!
- Quick and easy: Ready to serve in less than 30 minutes, this is a great option for an easy weeknight dinner.
- Make ahead: These meatballs are great for meal prep and are freezer friendly too.
Ingredients
- Beef: I used lean ground beef to make the meatballs to cut down on fat and calories, but a higher fat content beef will work well.
- Breadcrumbs: Used to absorb excess moisture to help the meatballs hold together. Use fine breadcrumbs. If gluten-free, simply use GF breadcrumbs.
- Egg: To bind the ingredients together.
- Salt, pepper and garlic: To season the meatballs.
- Honey: Use a natural honey for the best flavor.
- Sriracha sauce: This spicy chili sauce adds a burst of flavor to this dish. It's not super overpowering through as it's balanced out with the honey.
- Oil: To thin the sauce a little. Olive, vegetable or canola will all work well.
- Soy sauce: To add a slight saltiness. If gluten-free, you can substitute with tamari.
- Rice vinegar: To add a slight tang. You can also use white wine or apple cider vinegar.
- Garlic powder
How to make honey sriracha meatballs
Be sure to scroll down for the full recipe!
- Mix together the ingredients for the sauce (photo 1).
- Mix together the ingredients for the meatballs (photo 2) and shape into balls.
- Brown the meatballs in a skillet (photo 3).
- Pour over the sauce and toss to coat (photo 4).
Frequently Asked Questions
I opted for beef for these meatballs, but you can easily make the with other ground meats like chicken, turkey or lamb if you prefer. If using chicken or turkey, ensure that they are fully cooked through before serving.
Yes, these meatballs are great for meal prep. The cooked meatballs with the sauce can be kept in the fridge for up to 4 days and quickly reheated on the stovetop.
You can also make a double batch of the meatballs and freeze them for up to 3 months. You can cook them right from from frozen and quickly mix up a batch of the sauce.
The meatballs them selves aren't spicy at all, and the sauce just has a nice buzz to it rather than being super hot. If you want to add more spice, add in a chopped chili to the sauce, or add a little cayenne to the meatballs.
Serving Suggestions
These honey sriracha meatballs are great served over rice and garnished with some sesame seeds and sliced green onion. They are also great over noodles. Serve them up with a quick veggie side like some pak choi or steamed broccoli.
Recipe Notes and Tips
- Don't overwork the meatballs. The ingredients should be just combined. If you overwork them they can become tough and chewy. When forming the balls, don't tightly pack them.
- I prefer to brown the meatballs in a skillet so that they get nice crispy edges, but you can oven bake them if you prefer at 400F for about 15 to 20 minutes.
More Meatball Recipes
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Honey Sriracha Meatballs
Ingredients
For the meatballs
- 22 ounces ground beef (630g)
- ¼ cup fine breadcrumbs (30g / 4 tablespoons)
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves (minced)
For the honey sriracha sauce
- ½ cup honey (120ml)
- ¼ cup sriracha (60ml / 4 tablespoons)
- 2 tablespoons oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon garlic powder
Garnish (optional)
- sesame seeds
- sliced green onion
Instructions
- Place all of the ingredients for the meatballs in a large bowl and gently combine with your hands. Form into balls (about 2 tablespoons each) and set to one side.
- Whisk together the ingredients for the sauce and set to one side.
- Heat a tablespoon of oil in a skillet on a high medium heat.
- Once hot, add the meatballs and brown on each side (about 10 minutes)
- Once browned all over, pour in the sauce and toss the meatballs in it to coat.
- Let simmer for a few minutes to thicken the sauce before serving.
Notes
- Don't overwork the meatballs. The ingredients should be just combined. If you overwork them they can become tough and chewy. When forming the balls, don't tightly pack them.
- I prefer to brown the meatballs in a skillet so that they get nice crispy edges, but you can oven bake them if you prefer at 400F for about 15 to 20 minutes.
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