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Sriracha Honey Glazed Meatballs Savory and Tasty Treat

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- 1 lb ground beef (or substitute with ground turkey for a leaner option) - 1/2 cup breadcrumbs (preferably panko for added crunch) - 1/4 cup finely chopped green onions (both white and green parts) - 1 large egg (lightly beaten) - 2 cloves garlic, minced (freshly minced for the best flavor) - 1 teaspoon ginger, grated (use fresh ginger for a zesty kick) - Salt and pepper to taste (adjust according to preference) For the meatballs, I like to mix ground beef or turkey with breadcrumbs. The panko adds a nice crunch. I also use chopped green onions for flavor. Make sure to add a lightly beaten egg to bind everything together. Minced garlic and grated ginger give the meatballs a punch of flavor. Don't forget to season with salt and pepper to taste. - 1/4 cup Sriracha sauce (adjust based on your spice tolerance) - 1/3 cup honey (preferably raw for a richer flavor) - 2 tablespoons soy sauce (low sodium recommended) - 1 teaspoon sesame oil (for a nutty aroma) For the glaze, I mix Sriracha sauce, honey, soy sauce, and sesame oil. The Sriracha adds heat, while honey brings sweetness. Adjust the Sriracha based on how spicy you like it. The soy sauce adds depth, and sesame oil gives a nice nutty flavor. - Sesame seeds for garnish (toasting them enhances their flavor) - Fresh cilantro for garnish (coarsely chopped for vibrancy) To finish, I sprinkle toasted sesame seeds and fresh cilantro on top. The seeds add a nice crunch, and the cilantro brightens the dish. These garnishes make the meatballs look and taste amazing! {{ingredient_image_2}} - In a large bowl, combine 1 lb ground beef or turkey, 1/2 cup breadcrumbs, and 1/4 cup chopped green onions. - Add 1 large beaten egg, 2 cloves minced garlic, 1 teaspoon grated ginger, salt, and pepper. - Mix all the ingredients with your hands until everything is blended. Make sure the mixture holds together well. - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper to help with cleanup. - Shape the meat mixture into 1-inch meatballs. Keep them uniform so they cook evenly. - Place the meatballs on the baking sheet, leaving space between them for air to circulate. - In a small saucepan, combine 1/4 cup Sriracha sauce, 1/3 cup honey, 2 tablespoons soy sauce, and 1 teaspoon sesame oil. - Cook over medium heat, stirring often. Bring it to a gentle simmer. - Let it cook for about 3-4 minutes until the glaze thickens to a syrupy consistency. - Once the meatballs are done baking, take them out of the oven. - Toss the meatballs in the warm glaze, coating them well. - Return the glazed meatballs to the baking sheet. Bake for an extra 5-7 minutes to caramelize the glaze. - Let them cool for about 5 minutes before serving. This helps the glaze set nicely. - Using fresh ingredients: Fresh ingredients truly make a difference. They boost the taste of your meatballs. Fresh garlic and ginger add a nice kick. Choose high-quality Sriracha and honey for a rich glaze. - Adjusting spice levels: Not everyone enjoys the same heat. Start with less Sriracha if you prefer mild flavors. You can always add more later. This way, you control the spice perfectly. - Size uniformity for meatballs: Make your meatballs the same size. I aim for about 1 inch. This helps them cook evenly. If they vary too much, some will be overcooked or undercooked. - Checking doneness with a meat thermometer: Use a meat thermometer for accuracy. Meatballs should reach 160°F (71°C) for ground beef or turkey. This ensures they are safe to eat. - Arranging meatballs attractively: Place the meatballs on a nice platter. Give them space to shine. You want them to look inviting and tasty. - Garnishing ideas for color and flavor: Toast some sesame seeds for a nutty crunch. Coarsely chop fresh cilantro for a pop of green. Sprinkle these on top right before serving. It adds color and flavor to your dish. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger make a significant difference in flavor. Always opt for fresh over pre-minced products. Adjust Spice Levels: If you're sensitive to spice, start with less Sriracha and gradually add more to the glaze to suit your taste. Uniform Size Matters: Make sure your meatballs are all the same size for even cooking. A cookie scoop can help achieve consistency. Glaze Tips: For an extra depth of flavor, consider adding a splash of rice vinegar to the glaze for a tangy twist. {{image_4}} You can switch up the protein in these meatballs. Ground chicken or pork works great. Both have a mild taste and soak up flavors well. If you want a leaner option, ground turkey is perfect too. It keeps the dish healthy while still being tasty. For vegetarians, try using lentils or chickpeas. You can mash them and mix them with breadcrumbs. This creates a delicious meatball that everyone can enjoy. While Sriracha honey glaze is key, you can explore other flavors. A honey garlic glaze offers a sweet and savory twist. Just mix honey with minced garlic and soy sauce. It gives the meatballs a different, yummy taste. Another great option is teriyaki sauce. It brings a sweet and tangy flavor. Use it instead of the Sriracha glaze if you're in the mood for something new. Just toss the meatballs in teriyaki sauce after baking. Sriracha honey glazed meatballs pair well with rice or noodles. They soak up the flavors and make a filling meal. Serve them over a bed of jasmine rice for a delightful dinner. These meatballs also shine as appetizers. Arrange them on a platter for parties or gatherings. They are easy to grab and share, making them perfect for any occasion. To store your Sriracha honey glazed meatballs, keep them in an airtight container. Place them in the fridge. They will stay fresh for up to three days. If you want to keep them longer, freezing is a great option. First, let the meatballs cool down. Then place them in a freezer-safe bag. Remove as much air as you can before sealing. They can last in the freezer for about three months. When you are ready to enjoy your meatballs again, reheating them right is key. You can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet and cover them with foil. Heat them for about 15 minutes, or until warm. This helps keep the glaze nice and sticky. If you use the microwave, place the meatballs on a plate. Heat them for 1-2 minutes, checking often. Make sure they are hot but not dry. Enjoy the tasty treat! Sriracha honey glazed meatballs can be spicy. The heat comes from the Sriracha sauce. If you want less heat, use less Sriracha. You can also mix in some honey to balance the spice. For more heat, add extra Sriracha. Always taste as you go to find your perfect level of spice. Yes, you can make these meatballs ahead of time. Prepare the meatballs and keep them in the fridge for up to 24 hours. You can also freeze them before baking. Just shape the meatballs and place them in a single layer on a baking sheet. Once frozen, move them to a bag. Thaw them in the fridge before baking. These meatballs pair well with many sides. Rice or noodles make a great base for the glaze. Fresh veggies or a simple salad add crunch. You can also serve them as appetizers. Try toothpicks for easy serving at parties. The glaze makes them a tasty treat for everyone. Yes, you can use a slow cooker! First, prepare the meatballs as usual. Instead of baking, place them in the slow cooker. Pour the Sriracha honey glaze over the meatballs. Cook on low for 4-5 hours or high for 2-3 hours. This method keeps the meatballs moist and full of flavor. In this post, we explored the key ingredients for Sriracha honey glazed meatballs, from ground meat to flavorful glazes. I shared step-by-step instructions, plus tips for the best taste and presentation. You can also try different proteins and sauces for variety. These meatballs are easy to make and fun to enjoy. Whether as a main dish or appetizer, they bring delight to any table. Happy cooking!

WANT TO SAVE THIS RECIPE?

If you’re craving a dish that combines sweet and spicy, look no further. Sriracha Honey Glazed Meatballs are your answer! With juicy meatballs coated in a sticky, flavorful glaze, these treats will impress at any meal. I’ll walk you through easy steps, from mixing the ingredients to adding the perfect finishing touches. So, let’s get cooking and turn dinner into a savory delight!

Why I Love This Recipe

  1. Flavor Explosion: The combination of spicy Sriracha and sweet honey creates a perfect balance that elevates the meatballs to a whole new level of deliciousness.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights or casual gatherings.
  3. Customizable: Adjust the spice level by adding more or less Sriracha, or substitute the meat for your preferred protein to cater to different tastes.
  4. Great for Sharing: These meatballs are perfect for parties or potlucks, as they can be enjoyed as appetizers or main dishes, making them a hit among guests.

Ingredients

Main Ingredients for Meatballs

– 1 lb ground beef (or substitute with ground turkey for a leaner option)

– 1/2 cup breadcrumbs (preferably panko for added crunch)

– 1/4 cup finely chopped green onions (both white and green parts)

– 1 large egg (lightly beaten)

– 2 cloves garlic, minced (freshly minced for the best flavor)

– 1 teaspoon ginger, grated (use fresh ginger for a zesty kick)

– Salt and pepper to taste (adjust according to preference)

For the meatballs, I like to mix ground beef or turkey with breadcrumbs. The panko adds a nice crunch. I also use chopped green onions for flavor. Make sure to add a lightly beaten egg to bind everything together. Minced garlic and grated ginger give the meatballs a punch of flavor. Don’t forget to season with salt and pepper to taste.

Glaze Components

– 1/4 cup Sriracha sauce (adjust based on your spice tolerance)

– 1/3 cup honey (preferably raw for a richer flavor)

– 2 tablespoons soy sauce (low sodium recommended)

– 1 teaspoon sesame oil (for a nutty aroma)

For the glaze, I mix Sriracha sauce, honey, soy sauce, and sesame oil. The Sriracha adds heat, while honey brings sweetness. Adjust the Sriracha based on how spicy you like it. The soy sauce adds depth, and sesame oil gives a nice nutty flavor.

Garnishing Items

– Sesame seeds for garnish (toasting them enhances their flavor)

– Fresh cilantro for garnish (coarsely chopped for vibrancy)

To finish, I sprinkle toasted sesame seeds and fresh cilantro on top. The seeds add a nice crunch, and the cilantro brightens the dish. These garnishes make the meatballs look and taste amazing!

Step-by-Step Instructions

Preparing the Meatball Mixture

– In a large bowl, combine 1 lb ground beef or turkey, 1/2 cup breadcrumbs, and 1/4 cup chopped green onions.

– Add 1 large beaten egg, 2 cloves minced garlic, 1 teaspoon grated ginger, salt, and pepper.

– Mix all the ingredients with your hands until everything is blended. Make sure the mixture holds together well.

Baking the Meatballs

– Preheat your oven to 400°F (200°C).

– Line a baking sheet with parchment paper to help with cleanup.

– Shape the meat mixture into 1-inch meatballs. Keep them uniform so they cook evenly.

– Place the meatballs on the baking sheet, leaving space between them for air to circulate.

Making the Sriracha Honey Glaze

– In a small saucepan, combine 1/4 cup Sriracha sauce, 1/3 cup honey, 2 tablespoons soy sauce, and 1 teaspoon sesame oil.

– Cook over medium heat, stirring often. Bring it to a gentle simmer.

– Let it cook for about 3-4 minutes until the glaze thickens to a syrupy consistency.

Final Touches and Serving Suggestions

– Once the meatballs are done baking, take them out of the oven.

– Toss the meatballs in the warm glaze, coating them well.

– Return the glazed meatballs to the baking sheet. Bake for an extra 5-7 minutes to caramelize the glaze.

– Let them cool for about 5 minutes before serving. This helps the glaze set nicely.

Tips & Tricks

Achieving the Best Flavor

– Using fresh ingredients: Fresh ingredients truly make a difference. They boost the taste of your meatballs. Fresh garlic and ginger add a nice kick. Choose high-quality Sriracha and honey for a rich glaze.

– Adjusting spice levels: Not everyone enjoys the same heat. Start with less Sriracha if you prefer mild flavors. You can always add more later. This way, you control the spice perfectly.

Ensuring Even Cooking

– Size uniformity for meatballs: Make your meatballs the same size. I aim for about 1 inch. This helps them cook evenly. If they vary too much, some will be overcooked or undercooked.

– Checking doneness with a meat thermometer: Use a meat thermometer for accuracy. Meatballs should reach 160°F (71°C) for ground beef or turkey. This ensures they are safe to eat.

Presentation Tips

– Arranging meatballs attractively: Place the meatballs on a nice platter. Give them space to shine. You want them to look inviting and tasty.

– Garnishing ideas for color and flavor: Toast some sesame seeds for a nutty crunch. Coarsely chop fresh cilantro for a pop of green. Sprinkle these on top right before serving. It adds color and flavor to your dish.

Pro Tips

  1. Use Fresh Ingredients: Fresh garlic and ginger make a significant difference in flavor. Always opt for fresh over pre-minced products.
  2. Adjust Spice Levels: If you’re sensitive to spice, start with less Sriracha and gradually add more to the glaze to suit your taste.
  3. Uniform Size Matters: Make sure your meatballs are all the same size for even cooking. A cookie scoop can help achieve consistency.
  4. Glaze Tips: For an extra depth of flavor, consider adding a splash of rice vinegar to the glaze for a tangy twist.

Variations

Different Protein Options

You can switch up the protein in these meatballs. Ground chicken or pork works great. Both have a mild taste and soak up flavors well. If you want a leaner option, ground turkey is perfect too. It keeps the dish healthy while still being tasty.

For vegetarians, try using lentils or chickpeas. You can mash them and mix them with breadcrumbs. This creates a delicious meatball that everyone can enjoy.

Alternative Sauces and Glazes

While Sriracha honey glaze is key, you can explore other flavors. A honey garlic glaze offers a sweet and savory twist. Just mix honey with minced garlic and soy sauce. It gives the meatballs a different, yummy taste.

Another great option is teriyaki sauce. It brings a sweet and tangy flavor. Use it instead of the Sriracha glaze if you’re in the mood for something new. Just toss the meatballs in teriyaki sauce after baking.

Serving Suggestions

Sriracha honey glazed meatballs pair well with rice or noodles. They soak up the flavors and make a filling meal. Serve them over a bed of jasmine rice for a delightful dinner.

These meatballs also shine as appetizers. Arrange them on a platter for parties or gatherings. They are easy to grab and share, making them perfect for any occasion.

Storage Info

Storing Leftovers

To store your Sriracha honey glazed meatballs, keep them in an airtight container. Place them in the fridge. They will stay fresh for up to three days.

If you want to keep them longer, freezing is a great option. First, let the meatballs cool down. Then place them in a freezer-safe bag. Remove as much air as you can before sealing. They can last in the freezer for about three months.

Reheating Guidelines

When you are ready to enjoy your meatballs again, reheating them right is key. You can use the oven or the microwave.

For the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet and cover them with foil. Heat them for about 15 minutes, or until warm. This helps keep the glaze nice and sticky.

If you use the microwave, place the meatballs on a plate. Heat them for 1-2 minutes, checking often. Make sure they are hot but not dry. Enjoy the tasty treat!

FAQs

How Spicy Are Sriracha Honey Glazed Meatballs?

Sriracha honey glazed meatballs can be spicy. The heat comes from the Sriracha sauce. If you want less heat, use less Sriracha. You can also mix in some honey to balance the spice. For more heat, add extra Sriracha. Always taste as you go to find your perfect level of spice.

Can I Make These Meatballs Ahead of Time?

Yes, you can make these meatballs ahead of time. Prepare the meatballs and keep them in the fridge for up to 24 hours. You can also freeze them before baking. Just shape the meatballs and place them in a single layer on a baking sheet. Once frozen, move them to a bag. Thaw them in the fridge before baking.

What to Serve with Sriracha Honey Glazed Meatballs?

These meatballs pair well with many sides. Rice or noodles make a great base for the glaze. Fresh veggies or a simple salad add crunch. You can also serve them as appetizers. Try toothpicks for easy serving at parties. The glaze makes them a tasty treat for everyone.

Can I Use a Slow Cooker for This Recipe?

Yes, you can use a slow cooker! First, prepare the meatballs as usual. Instead of baking, place them in the slow cooker. Pour the Sriracha honey glaze over the meatballs. Cook on low for 4-5 hours or high for 2-3 hours. This method keeps the meatballs moist and full of flavor.

In this post, we explored the key ingredients for Sriracha honey glazed meatballs, from ground meat to flavorful glazes. I shared step-by-step instructions, plus tips for the best taste and presentation. You can also try different proteins and sauces for variety.

These meatballs are easy to make and fun to enjoy. Whether as a main dish or appetizer, they bring delight to any table. Happy cookin

- 1 lb ground beef (or substitute with ground turkey for a leaner option) - 1/2 cup breadcrumbs (preferably panko for added crunch) - 1/4 cup finely chopped green onions (both white and green parts) - 1 large egg (lightly beaten) - 2 cloves garlic, minced (freshly minced for the best flavor) - 1 teaspoon ginger, grated (use fresh ginger for a zesty kick) - Salt and pepper to taste (adjust according to preference) For the meatballs, I like to mix ground beef or turkey with breadcrumbs. The panko adds a nice crunch. I also use chopped green onions for flavor. Make sure to add a lightly beaten egg to bind everything together. Minced garlic and grated ginger give the meatballs a punch of flavor. Don't forget to season with salt and pepper to taste. - 1/4 cup Sriracha sauce (adjust based on your spice tolerance) - 1/3 cup honey (preferably raw for a richer flavor) - 2 tablespoons soy sauce (low sodium recommended) - 1 teaspoon sesame oil (for a nutty aroma) For the glaze, I mix Sriracha sauce, honey, soy sauce, and sesame oil. The Sriracha adds heat, while honey brings sweetness. Adjust the Sriracha based on how spicy you like it. The soy sauce adds depth, and sesame oil gives a nice nutty flavor. - Sesame seeds for garnish (toasting them enhances their flavor) - Fresh cilantro for garnish (coarsely chopped for vibrancy) To finish, I sprinkle toasted sesame seeds and fresh cilantro on top. The seeds add a nice crunch, and the cilantro brightens the dish. These garnishes make the meatballs look and taste amazing! {{ingredient_image_2}} - In a large bowl, combine 1 lb ground beef or turkey, 1/2 cup breadcrumbs, and 1/4 cup chopped green onions. - Add 1 large beaten egg, 2 cloves minced garlic, 1 teaspoon grated ginger, salt, and pepper. - Mix all the ingredients with your hands until everything is blended. Make sure the mixture holds together well. - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper to help with cleanup. - Shape the meat mixture into 1-inch meatballs. Keep them uniform so they cook evenly. - Place the meatballs on the baking sheet, leaving space between them for air to circulate. - In a small saucepan, combine 1/4 cup Sriracha sauce, 1/3 cup honey, 2 tablespoons soy sauce, and 1 teaspoon sesame oil. - Cook over medium heat, stirring often. Bring it to a gentle simmer. - Let it cook for about 3-4 minutes until the glaze thickens to a syrupy consistency. - Once the meatballs are done baking, take them out of the oven. - Toss the meatballs in the warm glaze, coating them well. - Return the glazed meatballs to the baking sheet. Bake for an extra 5-7 minutes to caramelize the glaze. - Let them cool for about 5 minutes before serving. This helps the glaze set nicely. - Using fresh ingredients: Fresh ingredients truly make a difference. They boost the taste of your meatballs. Fresh garlic and ginger add a nice kick. Choose high-quality Sriracha and honey for a rich glaze. - Adjusting spice levels: Not everyone enjoys the same heat. Start with less Sriracha if you prefer mild flavors. You can always add more later. This way, you control the spice perfectly. - Size uniformity for meatballs: Make your meatballs the same size. I aim for about 1 inch. This helps them cook evenly. If they vary too much, some will be overcooked or undercooked. - Checking doneness with a meat thermometer: Use a meat thermometer for accuracy. Meatballs should reach 160°F (71°C) for ground beef or turkey. This ensures they are safe to eat. - Arranging meatballs attractively: Place the meatballs on a nice platter. Give them space to shine. You want them to look inviting and tasty. - Garnishing ideas for color and flavor: Toast some sesame seeds for a nutty crunch. Coarsely chop fresh cilantro for a pop of green. Sprinkle these on top right before serving. It adds color and flavor to your dish. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger make a significant difference in flavor. Always opt for fresh over pre-minced products. Adjust Spice Levels: If you're sensitive to spice, start with less Sriracha and gradually add more to the glaze to suit your taste. Uniform Size Matters: Make sure your meatballs are all the same size for even cooking. A cookie scoop can help achieve consistency. Glaze Tips: For an extra depth of flavor, consider adding a splash of rice vinegar to the glaze for a tangy twist. {{image_4}} You can switch up the protein in these meatballs. Ground chicken or pork works great. Both have a mild taste and soak up flavors well. If you want a leaner option, ground turkey is perfect too. It keeps the dish healthy while still being tasty. For vegetarians, try using lentils or chickpeas. You can mash them and mix them with breadcrumbs. This creates a delicious meatball that everyone can enjoy. While Sriracha honey glaze is key, you can explore other flavors. A honey garlic glaze offers a sweet and savory twist. Just mix honey with minced garlic and soy sauce. It gives the meatballs a different, yummy taste. Another great option is teriyaki sauce. It brings a sweet and tangy flavor. Use it instead of the Sriracha glaze if you're in the mood for something new. Just toss the meatballs in teriyaki sauce after baking. Sriracha honey glazed meatballs pair well with rice or noodles. They soak up the flavors and make a filling meal. Serve them over a bed of jasmine rice for a delightful dinner. These meatballs also shine as appetizers. Arrange them on a platter for parties or gatherings. They are easy to grab and share, making them perfect for any occasion. To store your Sriracha honey glazed meatballs, keep them in an airtight container. Place them in the fridge. They will stay fresh for up to three days. If you want to keep them longer, freezing is a great option. First, let the meatballs cool down. Then place them in a freezer-safe bag. Remove as much air as you can before sealing. They can last in the freezer for about three months. When you are ready to enjoy your meatballs again, reheating them right is key. You can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet and cover them with foil. Heat them for about 15 minutes, or until warm. This helps keep the glaze nice and sticky. If you use the microwave, place the meatballs on a plate. Heat them for 1-2 minutes, checking often. Make sure they are hot but not dry. Enjoy the tasty treat! Sriracha honey glazed meatballs can be spicy. The heat comes from the Sriracha sauce. If you want less heat, use less Sriracha. You can also mix in some honey to balance the spice. For more heat, add extra Sriracha. Always taste as you go to find your perfect level of spice. Yes, you can make these meatballs ahead of time. Prepare the meatballs and keep them in the fridge for up to 24 hours. You can also freeze them before baking. Just shape the meatballs and place them in a single layer on a baking sheet. Once frozen, move them to a bag. Thaw them in the fridge before baking. These meatballs pair well with many sides. Rice or noodles make a great base for the glaze. Fresh veggies or a simple salad add crunch. You can also serve them as appetizers. Try toothpicks for easy serving at parties. The glaze makes them a tasty treat for everyone. Yes, you can use a slow cooker! First, prepare the meatballs as usual. Instead of baking, place them in the slow cooker. Pour the Sriracha honey glaze over the meatballs. Cook on low for 4-5 hours or high for 2-3 hours. This method keeps the meatballs moist and full of flavor. In this post, we explored the key ingredients for Sriracha honey glazed meatballs, from ground meat to flavorful glazes. I shared step-by-step instructions, plus tips for the best taste and presentation. You can also try different proteins and sauces for variety. These meatballs are easy to make and fun to enjoy. Whether as a main dish or appetizer, they bring delight to any table. Happy cooking!

Sriracha Honey Glazed Meatballs

Delicious meatballs coated in a spicy and sweet Sriracha honey glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground beef (or ground turkey)
  • 1 cup breadcrumbs (preferably panko)
  • 1 4 cup finely chopped green onions
  • 1 large egg (lightly beaten)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • to taste salt and pepper
  • 1 4 cup Sriracha sauce
  • 1 3 cup honey
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • for garnish sesame seeds
  • for garnish fresh cilantro

Instructions
 

  • In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, chopped green onions, the beaten egg, minced garlic, grated ginger, salt, and pepper. Mix thoroughly by hand until all ingredients are well blended and the mixture holds together.
  • Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easier cleanup and to prevent sticking.
  • Shape the meat mixture into approximately 1-inch meatballs, ensuring they are uniform in size for even cooking. Place the meatballs on the prepared baking sheet, leaving space between each ball for air circulation.
  • Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through, juices run clear, and they are beautifully browned on the outside.
  • While the meatballs are baking, make the glaze. In a small saucepan over medium heat, combine the Sriracha sauce, honey, soy sauce, and sesame oil. Stir continuously and bring the mixture to a gentle simmer. Cook for about 3-4 minutes or until the glaze slightly thickens and has a syrupy consistency.
  • Once the meatballs are baked, carefully remove them from the oven. In a large mixing bowl, toss the meatballs in the warm Sriracha honey glaze until each meatball is generously coated.
  • Return the glazed meatballs to the baking sheet and place them back in the oven for an additional 5-7 minutes. This will allow the glaze to caramelize and create a sticky, flavorful finish.
  • After the final bake, take the meatballs out of the oven and let them cool slightly for about 5 minutes before serving to allow the glaze to set.

Notes

Arrange the meatballs on a decorative platter, garnishing them with toasted sesame seeds and bright green chopped cilantro for color.
Keyword appetizer, glazed, honey, meatballs, sriracha

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