Spicy Sriracha Beef Meatballs (Printable Version)
Juicy beef meatballs with garlic, ginger, and sriracha, glazed and served over fragrant jasmine rice.
# What You Need:
→ For the Meatballs
01 - 1 lb ground beef
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 tbsp Sriracha sauce
07 - 2 tbsp scallions, finely chopped
08 - 1 tbsp soy sauce
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ For the Sauce
11 - 3 tbsp Sriracha sauce
12 - 2 tbsp soy sauce
13 - 2 tbsp honey
14 - 1 tbsp rice vinegar
15 - 1 tbsp sesame oil
16 - 2 tbsp water
→ For the Rice
17 - 1¼ cups jasmine rice
18 - 2 cups water
19 - ½ tsp salt
→ Garnish (optional)
20 - 1 tbsp sesame seeds
21 - 2 tbsp scallions, sliced
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, garlic, ginger, Sriracha, scallions, soy sauce, salt, and pepper. Mix until just combined.
03 - Shape mixture into 16–18 meatballs and place on the prepared baking sheet.
04 - Bake meatballs for 15–18 minutes, or until cooked through and slightly browned.
05 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
06 - In a small saucepan, whisk together Sriracha, soy sauce, honey, rice vinegar, sesame oil, and water. Bring to a simmer over medium heat. Cook for 2–3 minutes until slightly thickened.
07 - Add baked meatballs to the sauce and gently toss to coat.
08 - Serve meatballs over jasmine rice. Garnish with sesame seeds and sliced scallions if desired.
# Expert Advice:
01 -
- The sauce hits that perfect sweet and spicy balance that keeps you going back for just one more meatball
- Everything cooks in under 30 minutes but tastes like it simmered all day
- The meatballs reheat beautifully for lunch the next day, maybe even better than fresh
02 -
- The glaze thickens fast, so keep an eye on it once it starts simmering or it turns into candy
- Meatballs continue cooking after they come out of the oven, so slightly underdone is actually perfect
- The sauce looks thin when you first add the meatballs, but it clings as everything cools slightly
03 -
- Cold meat mixture is easier to shape, so stick the bowl in the fridge for 15 minutes if it's too soft
- A small cookie scoop makes perfectly uniform meatballs without getting your hands messy