Spicy Sriracha Beef Meatballs (Print Version)

Juicy beef meatballs coated in spicy Sriracha glaze, paired with fluffy steamed rice and garnished with green onions.

# What You'll Need:

→ Beef Meatballs

01 - 1 lb ground beef
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 cloves garlic, minced
05 - 2 tbsp green onions, finely chopped
06 - 1 tbsp soy sauce
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Sriracha Glaze

10 - 3 tbsp Sriracha sauce
11 - 2 tbsp honey
12 - 2 tbsp soy sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp sesame oil

→ Rice

15 - 1 1/4 cups long-grain white rice
16 - 2 cups water
17 - 1/2 tsp salt

→ Garnish (Optional)

18 - 1 tbsp sesame seeds
19 - 2 tbsp green onions, sliced

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, garlic, green onions, soy sauce, ginger, salt, and pepper. Mix until just combined.
03 - Shape mixture into 16–18 meatballs (about 1 1/2 tbsp each) and place them on the prepared baking sheet.
04 - Bake meatballs for 18–20 minutes, or until cooked through and browned.
05 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
06 - In a small saucepan, whisk together Sriracha, honey, soy sauce, rice vinegar, and sesame oil. Heat over medium-low until simmering and slightly thickened, about 2–3 minutes. Remove from heat.
07 - Once meatballs are done, transfer them to a large bowl. Pour Sriracha glaze over the meatballs and toss to coat evenly.
08 - Serve glazed meatballs over steamed rice. Garnish with sesame seeds and sliced green onions if desired.

# Expert Tips:

01 -
  • The glaze strikes that perfect balance between fiery heat and sweet honey that keeps you reaching for just one more meatball
  • Everything comes together in under an hour but tastes like something from your favorite takeout spot
  • The meatballs reheat beautifully for tomorrow's lunch, if they last that long
02 -
  • The glaze thickens fast once it hits that simmering point, so don't walk away or you'll end up with candy instead of sauce
  • Let the meatballs rest for a couple minutes after baking so they don't fall apart when you toss them in the glaze
03 -
  • Double the glaze recipe and keep the extra in the fridge, it's fantastic on burgers or drizzled over roasted vegetables
  • If you're meal prepping, store the glazed meatballs separately from the rice and reheat them together for the best texture

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