These flavorful Honey Sriracha Meatballs combine staple pantry ingredients for the perfect weeknight family meal. Serve them over rice or as an easy party appetizer!
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🌟Why You'll Love this Recipe
- Pantry-staple ingredients. These honey-glazed meatballs are so simple and flavorful and utilize ingredients you probably already have in your pantry and fridge.
- Sweet and spicy combo. The glaze on this recipe is the perfect mix of sweet and spicy. You can use the same recipe for steak, chicken or shrimp.
- Great for meal prep. These are great for parties or weeknight dinners but can also be made ahead of time to be enjoyed for lunch all week long.
🥘Ingredients and Substitutions
- Ground beef- I prefer ground beef for these meatballs, but you can also use ground turkey or ground pork.
- Panko breadcrumbs- use gluten-free breadcrumbs or whole wheat panko breadcrumbs, if desired.
- Ginger- fresh grated ginger or ginger paste are both great options. Use 1 teaspoon of ground ginger, if it is all you have on hand.
- Sriracha- adds a kick to the meatballs. Feel free to add more or less depending on your taste.
- Coconut aminos- soy sauce and tamari also work for the meatballs. I personally prefer the taste of coconut aminos.
- Fish sauce- oyster sauce will is also a great option.
- Honey- this is critical for the glaze to reach the right consistency.
See the recipe card below for the remaining ingredients and quantities.
🔪Instructions
- Begin by preheating the oven to 375 degrees F. Next, combine all of the meatball ingredients in a medium-sized bowl. Mix everything together using your hands then roll them in between the palms of your hands. The mixture should make about 10-12 meatballs.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the meatballs to the pan. Brown the meatballs on all sides, for about 2-3 minutes.
- Bake the meatballs for 20-25 minutes, using the skillet if it is oven-safe. Otherwise, transfer the meatballs to a baking sheet before baking.
- While the meatballs are cooking, begin making the glaze. Heat a small saucepan on high heat. Add the glaze ingredients to the pan and bring to a boil. Once boiling, reduce the heat to allow the glaze to simmer. Simmer until the sauce has thickened into a glaze, about 5 minutes.
- Serve the honey sriracha meatballs by drizzling the glaze over top.
💭Recipe FAQS
Yes, you can replace the panko breadcrumbs with gluten-free breadcrumbs, rice crumbs, almond meal/almond flour or gluten-free oat flour. If using soy sauce, make sure it is gluten-free (tamari) or use coconut aminos.
Yes absolutely! Any ground meat will work for these meatballs.
I've never made this without fish sauce but I think it would work out fine. You can replace it with oyster sauce or completely omit it.
You don't have to but I recommend searing them for just a few minutes. It helps to create a nice crust on the meatballs while the inside stays tender and juicy.
👩🏻🍳Chef Tips
- Store the meatballs in an airtight container in the fridge for 3-5 days. They can also be stored in a freezer-safe container in the freezer for 2-3 months.
- To reheat, microwave the meatballs for 1-2 minutes. If they are frozen, allow them to thaw in the fridge before reheating.
- To ensure the meatballs cook evenly, make sure the balls are all of a similar size. Using a cookie scoop or ice cream scoop helps with this.
🥗Serving
The honey sriracha meatballs are juicy and tender and pair perfectly with Jasmine rice or cold noodle salad. Microwave frozen broccoli, baby bok choy or asparagus seasoned with coconut aminos and sesame oil is the perfect side veggie for this dish. I love roasting the vegetables at 425 degrees F for 20-25 minutes.
Garnish with sesame seeds and green onions to complete the meal.
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Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Honey Sriracha Meatballs
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Ingredients
Meatballs
- 1 pound ground beef
- 1 egg
- ¼ cup panko breadcrumbs
- 3 cloves garlic, minced
- ½ tablespoon ginger, minced or grated
- 1 tablespoon sriracha
- 2 tablespoons coconut aminos or soy sauce
- 1 tablespoon fish sauce or oyster sauce
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Glaze
- ¼ cup coconut aminos or soy sauce
- 1 tablespoon honey
- 1 teaspoon ginger, minced or grated
- ½ teaspoon red pepper flakes
Instructions
- Preheat the oven to 375 degrees F.
- Combine all of the meatball ingredients in a medium-sized bowl. Use a cookie or ice cream scoop to form the meatballs and then roll them in between the palms of your hands.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the meatballs to the pan. Brown the meatballs on all sides, about 2-3 minutes.
- Bake the meatballs for 20-25 minutes, using the skillet if it is oven-safe. Otherwise, transfer the meatballs to a parchment paper lined baking sheet before baking.
Glaze
- While the meatballs are cooking, begin making the glaze. Heat a small saucepan on high heat. Add glaze ingredients to the pan and bring to a boil. Once boiling, reduce the heat to allow the glaze to simmer. Simmer until the sauce has thickened into a glaze, about 5 minutes.
- Serve with glaze drizzled over top and enjoy!
Sarah's Tips
- Store the meatballs in an airtight container in the fridge for 3-5 days. They can also be stored in a freezer-safe container in the freezer for 2-3 months.
- To reheat, microwave the meatballs for 1-2 minutes. If they are frozen, allow them to thaw in the fridge before reheating.
- To ensure the meatballs cook evenly, make sure the balls are all of a similar size. Using a cookie scoop or ice cream scoop helps with this.
KITCHEN TOOLS NEEDED
- Large Skillet
Nancy says
Made these again last night, they were delicious
I did leave out the salt because the first time I made them they seemed a bit salty
This time they were perfect and enjoyed by all, and so easy to make!!
david holt says
Made these over the holidays....delicious!!! Thank you!
Nicole says
Hello👋
Do I have to use fish sauce for this recipe?
Sarah Holt says
Hi Nicole, I've never made this without fish sauce but I think it would work out fine. Let me know if you try it 🙂
Carmen says
Can you make them with chicken or turkey instead of beef?
Sarah Holt says
Hi Carmen, yes absolutely! I've also made them with turkey and they are still delicious. Hope that helps 🙂
Linda Walsh says
Hubby made these this week. They were delicious. Had them with cauliflower rice and broccoli.
Sarah Holt says
Glad you enjoyed them!