These honey sriracha meatballs are sweet, spicy, and coated in a glossy sauce that clings to every bite. They come together in under an hour with simple ingredients and work just as well for an easy weeknight dinner as they do for a party appetizer.
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The sauce hits that perfect balance of warm honey sweetness and sriracha heat, similar to the bold flavors in my Thai basil beef when you're craving something savory with a little kick. I'll often serve these meatballs over rice for dinner or pair them with a cold noodle salad when I want something fresh on the side.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Preheat the oven to 375 degrees F. In a bowl, combine all meatball ingredients and gently mix with your hands. Roll into about 10-12 meatballs.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs and brown 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 baking sheet before baking.
- While the meatballs cook, make the glaze. Add all glaze ingredients to a small saucepan and bring to a boil over high heat. Reduce to a simmer and cook until thickened, about 5 minutes.
- Drizzle the glaze over the meatballs before serving.
Tips for the Best Honey Sriracha Meatballs
- 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 Suggestions
The honey sriracha meatballs are juicy and tender and pair perfectly with Jasmine rice, baby bok choy or asparagus. Garnish with sesame seeds and green onions to complete the meal.
If I'm putting together a party spread, I'll add these alongside buffalo chicken meatballs or serve them as the main protein with toothpicks; they're always one of the first things to disappear.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Honey Sriracha Meatballs (Easy Sweet & Spicy Sauce)
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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.1 pound ground beef, 1 egg, ¼ cup panko breadcrumbs, 3 cloves garlic, ½ tablespoon ginger, 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
- 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.¼ cup coconut aminos or soy sauce, 1 tablespoon honey, 1 teaspoon ginger, ½ teaspoon red pepper flakes
- Serve with glaze drizzled over top and enjoy!
Sarah's Tips
- Make ahead: The meatballs and sauce can be made ahead and reheated gently on the stovetop before serving.
- Adjust heat level: For milder meatballs, reduce the sriracha and add more honey; for extra spice, drizzle with additional sriracha before serving.
- Storage: Leftovers keep well in the fridge for up to 3 days and reheat best over low heat.
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!