Honey Sriracha Glazed Meatballs
Tender baked meatballs coated in a sweet and spicy honey Sriracha glaze that caramelizes into a sticky irresistible finish. These work equally well as an appetizer or served over rice for a complete meal.
Juicy baked meatballs tossed in a sticky sweet and spicy honey Sriracha glaze.
Nutrition per serving
Ingredients
protein
binder
aromatics
glaze
garnish
Instructions
Make the Meatball Mixture
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, combine the ground meat, panko, egg, garlic, and a pinch of salt. Mix until just combined and do not overwork the meat.
Form and Bake
Roll the mixture into 1.5 inch meatballs and place them evenly spaced on the prepared baking sheet. Bake for 18 to 20 minutes until cooked through and lightly browned on the outside.
Make the Glaze
While the meatballs bake, combine the honey, Sriracha, soy sauce, and rice vinegar in a small saucepan over medium heat. Stir and simmer for 3 to 4 minutes until the glaze thickens slightly.
Coat the Meatballs
Transfer the hot baked meatballs into a large bowl. Pour the warm glaze over the meatballs and toss gently until every meatball is fully coated in the sticky sauce.
Garnish and Serve
Transfer the glazed meatballs to a serving platter and sprinkle with sesame seeds and sliced green onion if desired. Serve immediately over steamed rice or as an appetizer with toothpicks.
Substitutions
Common mistakes
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