Pin It This dish features tender ground beef shaped into meatballs, seasoned with garlic, ginger, and green onions. They are baked until golden and then coated in a sweet and spicy glaze made from Sriracha, honey, soy sauce, rice vinegar, and sesame oil. Served atop perfectly steamed long-grain rice and garnished with sesame seeds and scallions, this combination offers a harmonious balance of heat, sweetness, and savory notes. Quick to prepare and ideal for an easy dinner with bold Asian-inspired flavors.
The aroma of Sriracha hitting hot honey still takes me back to my first tiny apartment kitchen, where I discovered that some of the best dinners happen entirely by happy accident. I'd meant to make plain meatballs but got carried away with the chili sauce, and my roommate kept wandering in from the living room asking what smelled so incredible. That night we ate standing up by the counter, too impatient to bother with proper plates, and I've never made them any other way since.
Last winter I made a double batch for a neighborhood potluck, watching as people went from polite interest to genuinely excited hovering around the serving dish. My friend Sarah, who claims she cannot cook anything more complicated than toast, asked for the recipe three times before she left, and later sent me a photo of her very first attempt. There's something about that glossy red glaze that makes people feel like they're about to eat something special.
Ingredients
- Ground beef: The 500g gives you enough meatballs for four hungry people, and the fat content keeps them juicy even after baking
- Egg and breadcrumbs: This dynamic duo binds everything together without making the texture heavy or dense
- Garlic and fresh ginger: Grate the ginger against the finest holes on your grater so it melts into the meat instead of leaving stringy bits
- Sriracha sauce: The backbone of the whole dish, so use a brand you actually like eating straight from the bottle
- Honey: Tames the heat just enough while giving the glaze that gorgeous sticky consistency
- Rice vinegar: A splash of acid cuts through the richness and brightens every single bite
- Sesame oil: Toasted sesame oil adds that nutty depth that makes it taste restaurant quality
- Long grain white rice: Rinse until the water runs clear or you'll end up with gummy grains instead of fluffy separate ones
- Sesame seeds and extra green onions: These aren't just garnish, they add texture and fresh pops of flavor
Instructions
- Get your oven ready:
- Preheat to 200°C and line a baking sheet with parchment paper, which saves you from scrubbing baked-on sauce later
- Mix the meatballs:
- Combine everything in a large bowl, but stop as soon as it comes together, overworking makes them tough
- Shape them up:
- Wet your hands slightly and form 16 to 18 meatballs, they don't need to be perfect spheres
- Bake until browned:
- 18 to 20 minutes should do it, and you'll know they're done when they're firm to the touch
- Start the rice:
- Rinse thoroughly, bring to a boil, then cover and simmer on the lowest heat your stove can manage
- Make the magic glaze:
- Whisk everything in a small saucepan over medium-low heat until it bubbles and thickens slightly
- Coat and serve:
- Pour that glossy red sauce over the hot meatballs and toss gently until every one is covered
Pin It My dad still talks about the time I served these at a family gathering, mostly because he was skeptical about the spicy part but ended up going back for thirds. There's something deeply satisfying about watching people discover that they love something they thought might be too intense for their taste.
Making Them Your Own
I've swapped ground turkey for the beef when I needed something lighter, and honestly, the glaze carries so much flavor that nobody noticed the difference. The key is keeping the meat mixture gentle and not overmixing it, regardless of what protein you choose.
The Heat Factor
Not everyone handles spice the same way, and I've learned to keep a bowl of plain yogurt on the table for anyone who needs to dial it back. The honey helps balance things, but Sriracha is no joke if you're not used to it.
Sides That Work
A crisp cucumber salad with rice vinegar dressing cuts through the richness perfectly, and I've also served these alongside steamed broccoli when I want to feel virtuous about vegetables. The key is having something cool and fresh to contrast with that spicy glaze.
- Cold beer or sparkling water with lime
- Extra Sriracha on the table for the brave ones
- Napkins, because this gets wonderfully messy
Pin It Some recipes are just reliable workers in your kitchen repertoire, showing up whenever you need something that makes people happy without requiring three hours of focus.
Recipe FAQs
- → How do I ensure the meatballs stay moist?
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Using a mix of egg and breadcrumbs helps bind the beef while retaining moisture during baking. Avoid overmixing to keep them tender.
- → Can I use other types of rice?
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Yes, jasmine or brown rice can be substituted for a different texture and flavor, though cooking times may vary.
- → What adds the spicy kick to the glaze?
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Sriracha sauce delivers the heat, balanced by honey’s sweetness and sesame oil’s nutty depth.
- → How long should the glaze be cooked?
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Simmer the glaze for 2-3 minutes until slightly thickened to allow flavors to meld before coating the meatballs.
- → Can this dish be made using ground chicken or turkey?
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Absolutely, ground chicken or turkey can replace beef for a lighter variation while maintaining flavor with the same seasonings and glaze.
