Honey Sriracha Meatballs

🌟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

Ingredients in honey sriracha meatballs.

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

Can the meatballs be made gluten-free?

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.

Can these be made with chicken or turkey instead of beef?

Yes absolutely! Any ground meat will work for these meatballs.

Do I have to use fish sauce for this recipe?

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.

Should you sear meatballs before baking?

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.

Meatballs on a speckled white plate topped with green onions.

🥗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.

📋 Recipe