Honey Sriracha meatballs are a tasty treat that combines sweet and spicy flavors. They’re made with juicy ground meat, honey for sweetness, and Sriracha for a kick!
These little meatballs are great for parties or a cozy night in. I love to serve them with toothpicks—everyone loves grabbing a few! Plus, it’s a fun way to enjoy a bit of heat. 🌶️
Key Ingredients & Substitutions
Ground Meat: I like using ground pork for its juicy flavor, but ground beef or turkey work well too! If you’re looking for a leaner option, turkey is a great choice.
Panko Breadcrumbs: Panko gives meatballs a nice texture. If you don’t have panko, regular breadcrumbs will also do, but the texture won’t be quite as crisp.
Sriracha Sauce: This is the star for spice! If you want less heat, reduce the amount of Sriracha. You can also swap it out for another hot sauce you enjoy or even use sweet chili sauce for a milder alternative.
Honey: Honey adds a wonderful sweetness. Maple syrup works in a pinch if you’re out of honey. Just keep the flavor in mind; it will alter the taste slightly.
How Do You Make Sure Meatballs Stay Moist?
Keeping meatballs moist is easy with the right techniques. Firstly, don’t overmix the meat when combining ingredients. This can make them tough. Secondly, ensure they’re evenly sized; this helps them cook uniformly. Lastly, frying them in a bit of oil adds moisture and flavor.
- Use medium heat when frying; too hot can burn the outside before cooking through.
- Cook in batches to avoid steaming, which can happen if the pan is too crowded.
- Let them rest on paper towels to absorb excess oil but don’t leave them too long or they can dry out.
Enjoy making these delicious Honey Sriracha Meatballs with these simple tips and tweaks!
How to Make Honey Sriracha Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground pork (or ground beef/turkey)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions (plus extra for garnish)
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
- 2 tablespoons sesame seeds (optional, for garnish)
For the Honey Sriracha Glaze:
- 1/4 cup honey
- 2-3 tablespoons Sriracha sauce (adjust according to heat preference)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon grated fresh ginger (optional)
- 1 garlic clove, minced
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 15-20 minutes for cooking, making the total time approximately 30-35 minutes. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground pork, panko breadcrumbs, 1/4 cup chopped green onions, minced garlic, egg, soy sauce, salt, and pepper. Use your hands or a spoon to mix until everything is just combined. Avoid overmixing, as this can make the meatballs tough!
2. Form the Meatballs:
With clean hands, scoop out about 1-1.5 tablespoons of the mixture and roll it into a ball shape. Repeat until you’ve formed all the meatballs. Place them on a plate or baking sheet as you go.
3. Cook the Meatballs:
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs in batches—don’t overcrowd the pan. Cook the meatballs for about 8-10 minutes, turning occasionally, until they are browned and cooked through. Once done, transfer them to a plate lined with paper towels to absorb excess oil.
4. Make the Honey Sriracha Glaze:
In a separate small bowl, whisk together the honey, Sriracha, soy sauce, rice vinegar (or lime juice), grated ginger, and minced garlic. This will be your sweet and spicy glaze!
5. Toss the Meatballs in the Glaze:
Pour the glaze into the skillet where you cooked the meatballs and heat it over medium heat until it starts to bubble gently. Add the cooked meatballs back into the skillet and gently toss them in the glaze to coat evenly. Cook for another 2-3 minutes, allowing the glaze to thicken slightly.
6. Garnish and Serve:
Remove the meatballs from heat. Garnish with the remaining chopped green onions and sesame seeds, if using. Optionally, you can insert toothpicks into the meatballs for easy serving.
7. Enjoy Your Creation!
Serve the Honey Sriracha meatballs warm as an appetizer, or over rice or noodles for a delicious main dish. Enjoy the perfect balance of sweet and spicy flavors! 🥳
Can I Use Different Types of Meat for the Meatballs?
Absolutely! While ground pork adds great flavor and juiciness, you can easily substitute it with ground beef, turkey, or chicken based on your preference or dietary needs. Just keep in mind that leaner meats may require a bit more care to ensure they don’t dry out.
How Can I Make This Recipe Spicier?
If you prefer a spicier kick, you can increase the amount of Sriracha in the glaze. Additionally, consider adding some red pepper flakes or a dash of cayenne pepper to the meatball mixture for an extra heat boost!
Can I Prepare the Meatballs Ahead of Time?
Yes! You can prep the meatballs up to a day in advance. Just form them and place them on a baking sheet, then cover and refrigerate. When you’re ready to cook, follow the instructions as normal. You might need to cook them a minute or two longer if they’re cold from the fridge.
How Should I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or warm them gently in a skillet, adding a splash of water to keep them moist. Enjoy them over rice or in a sandwich for a quick meal!
