DisclaimerTerms Of UseGDPR PolicyCookie Policy

Pagosa Recipes

Honey Sriracha Glazed Meatballs Tasty Dinner Option

by
- 1 pound ground beef (or ground turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped green onions (plus more for garnish) - 1 large egg - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon onion powder For the meatballs, I love using ground beef because it gives a rich flavor. You can also use ground turkey for a lighter option. The breadcrumbs help bind the meatballs, while the Parmesan adds a nice cheesy taste. Don’t forget the egg! It holds everything together. Fresh garlic and green onions add a burst of flavor that really shines through. - 1/2 cup honey - 1/4 cup Sriracha sauce - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil The glaze is what makes these meatballs special. The honey brings sweetness, while Sriracha adds a spicy kick. The soy sauce gives depth, and sesame oil adds a nutty flavor that ties everything together. This glaze will coat the meatballs perfectly! - Additional chopped green onions For garnishing, I recommend using more chopped green onions. They add a pop of color and a fresh taste. You can also sprinkle some sesame seeds for a little crunch. Enjoy these meatballs as a fun dinner option or a tasty appetizer! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for cooking the meatballs evenly. While the oven heats up, grab a baking sheet. Line it with parchment paper to prevent sticking. This simple step makes cleanup easy later. In a large bowl, add the ground beef or turkey. Next, mix in the breadcrumbs, grated Parmesan cheese, and chopped green onions. Crack one egg into the bowl, adding minced garlic, salt, pepper, and onion powder. Use your hands to mix everything together gently. Avoid overmixing; this keeps the meatballs tender. Now it's time to shape the mixture. Take small portions and roll them into balls about 1 inch wide. Place each meatball on the baking sheet, leaving space between them. Bake in the preheated oven for about 20 minutes. You want them to cook through and turn a nice brown color. While the meatballs bake, prepare the glaze. In a small saucepan, combine honey, Sriracha sauce, soy sauce, and sesame oil. Heat this mixture over medium. Whisk it together and let it simmer for about 5 minutes. This will help the glaze thicken and blend the flavors. Once the meatballs are ready, take them out of the oven. Drizzle the honey Sriracha glaze over the top. Toss them gently in the pan to coat each meatball well. If you like a caramelized finish, pop them back in the oven under the broiler for 2-3 minutes. Keep a close eye to avoid burning. Finally, transfer to a plate, drizzle any leftover glaze, and garnish with extra green onions. Enjoy! To make great meatballs, start with cold meat. Use a large bowl for mixing. Combine your ground beef or turkey with breadcrumbs, cheese, and spices. I like to add green onions for a fresh taste. Mix all ingredients gently. Overmixing can make the meatballs tough. You want them soft and juicy. For the glaze, whisk honey, Sriracha, soy sauce, and sesame oil in a saucepan. Heat this over medium heat. Stir it often to mix well. Let it simmer for about five minutes. This thickens the glaze just right. You want it to coat the meatballs well, not be too runny. If it’s too thick, add a bit of water. To get that nice caramel crust, use the broiler. After glazing the meatballs, place them under the broiler for 2-3 minutes. Keep a close eye on them. They can burn quickly. The broiler helps the glaze turn sticky and shiny. It adds a wonderful flavor pop. Enjoy that tasty finish! Pro Tips Use a Meat Thermometer: To ensure your meatballs are cooked perfectly, use a meat thermometer. They should reach an internal temperature of 160°F (70°C) for beef or 165°F (74°C) for turkey. Customize the Heat: Adjust the amount of Sriracha in the glaze to control the spiciness. For a milder version, reduce the Sriracha and increase the honey. Prep Ahead: You can prepare the meatballs in advance and refrigerate them uncooked for up to 24 hours. Just bake them fresh when you're ready to serve! Serve with Variety: These meatballs are versatile! Serve them as an appetizer, over rice, or in a sandwich for a delicious meal. {{image_2}} You can swap ground beef for ground turkey or chicken. These meats are leaner. They still give great flavor and keep the meatballs juicy. If you prefer a plant-based option, try using lentils or chickpeas. Just mash them well and mix them with the other ingredients. To make the meatballs gluten-free, use gluten-free breadcrumbs. You can find these at most stores or make your own from gluten-free bread. Also, use tamari sauce instead of soy sauce. This keeps the sweet and spicy glaze while making it safe for gluten-free diets. Want to spice things up? Add a pinch of red pepper flakes for heat. You can also mix in smoked paprika for a deeper flavor. Fresh herbs like cilantro or basil can add a nice touch too. Just be careful not to overpower the honey and Sriracha combo; balance is key. You can store leftover meatballs in an airtight container. They will stay fresh in the fridge for about three to four days. Make sure the meatballs cool down before sealing them. This helps keep moisture out and prevents sogginess. When you're ready to enjoy the leftovers, reheating is key. I recommend using an oven or a microwave. If using the oven, set it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes. If you choose the microwave, heat in short bursts, about 30 seconds at a time. This helps avoid overheating and keeps them moist. You can freeze these meatballs for later use. First, let them cool. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer-safe bag. They can stay in the freezer for up to three months. To thaw, move them to the fridge overnight before reheating. This keeps them safe and tasty! Yes, you can make these meatballs ahead. You can prepare the meatball mixture a day in advance. Form the meatballs and cover them. Keep them in the fridge until you are ready to bake. This saves time and helps the flavors blend. These meatballs pair well with many sides. Here are a few options: - Steamed rice - Quinoa - A fresh green salad - Roasted vegetables - Noodles All of these add texture and flavor to your meal. You can easily change the spice level. To make it milder, use less Sriracha. You can start with a tablespoon instead of a quarter cup. If you want it spicier, add more Sriracha or a pinch of cayenne. Taste as you go for the best results. You learned about making tasty meatballs and a sweet glaze. We covered the main ingredients, step-by-step baking, and important tips. Remember, you can mix things up with different meats or spices. Storing your leftovers properly keeps them fresh for later. Whether you serve these meatballs as a snack or a meal, they are sure to impress. Enjoy experimenting with your own twists!

WANT TO SAVE THIS RECIPE?

Looking for a dinner idea that’s both quick and packed with flavor? Try my Honey Sriracha Glazed Meatballs! These tasty bites combine sweet and spicy notes, creating a dish your family will love. With simple ingredients and easy steps, you can whip them up in no time. Join me as I share my go-to recipe and some handy tips to elevate your dinner game!

Why I Love This Recipe

  1. Bold Flavor Combination: The sweet and spicy blend of honey and Sriracha creates an irresistible glaze that elevates these meatballs to a whole new level.
  2. Easy to Make: This recipe comes together quickly, making it perfect for a weeknight dinner or a last-minute gathering.
  3. Customizable: You can easily swap out the ground beef for turkey or even a plant-based alternative, making it versatile for different dietary preferences.
  4. Great for Leftovers: These meatballs taste even better the next day, making them a perfect option for meal prep or lunch the following day.

Ingredients

Main ingredients for meatballs

  • 1 pound ground beef (or ground turkey)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped green onions (plus more for garnish)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder

For the meatballs, I love using ground beef because it gives a rich flavor. You can also use ground turkey for a lighter option. The breadcrumbs help bind the meatballs, while the Parmesan adds a nice cheesy taste. Don’t forget the egg! It holds everything together. Fresh garlic and green onions add a burst of flavor that really shines through.

Ingredients for honey Sriracha glaze

  • 1/2 cup honey
  • 1/4 cup Sriracha sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil

The glaze is what makes these meatballs special. The honey brings sweetness, while Sriracha adds a spicy kick. The soy sauce gives depth, and sesame oil adds a nutty flavor that ties everything together. This glaze will coat the meatballs perfectly!

Optional garnishes and toppings

  • Additional chopped green onions

For garnishing, I recommend using more chopped green onions. They add a pop of color and a fresh taste. You can also sprinkle some sesame seeds for a little crunch. Enjoy these meatballs as a fun dinner option or a tasty appetizer!

Step-by-Step Instructions

Preparing the oven and baking sheet

Start by preheating your oven to 400°F (200°C). This step is key for cooking the meatballs evenly. While the oven heats up, grab a baking sheet. Line it with parchment paper to prevent sticking. This simple step makes cleanup easy later.

Combining meatball ingredients

In a large bowl, add the ground beef or turkey. Next, mix in the breadcrumbs, grated Parmesan cheese, and chopped green onions. Crack one egg into the bowl, adding minced garlic, salt, pepper, and onion powder. Use your hands to mix everything together gently. Avoid overmixing; this keeps the meatballs tender.

Forming and baking the meatballs

Now it’s time to shape the mixture. Take small portions and roll them into balls about 1 inch wide. Place each meatball on the baking sheet, leaving space between them. Bake in the preheated oven for about 20 minutes. You want them to cook through and turn a nice brown color.

Making the honey Sriracha glaze

While the meatballs bake, prepare the glaze. In a small saucepan, combine honey, Sriracha sauce, soy sauce, and sesame oil. Heat this mixture over medium. Whisk it together and let it simmer for about 5 minutes. This will help the glaze thicken and blend the flavors.

Glazing and finishing the meatballs

Once the meatballs are ready, take them out of the oven. Drizzle the honey Sriracha glaze over the top. Toss them gently in the pan to coat each meatball well. If you like a caramelized finish, pop them back in the oven under the broiler for 2-3 minutes. Keep a close eye to avoid burning. Finally, transfer to a plate, drizzle any leftover glaze, and garnish with extra green onions. Enjoy!

Tips & Tricks

Best practices for mixing meatballs

To make great meatballs, start with cold meat. Use a large bowl for mixing. Combine your ground beef or turkey with breadcrumbs, cheese, and spices. I like to add green onions for a fresh taste. Mix all ingredients gently. Overmixing can make the meatballs tough. You want them soft and juicy.

How to achieve the perfect glaze consistency

For the glaze, whisk honey, Sriracha, soy sauce, and sesame oil in a saucepan. Heat this over medium heat. Stir it often to mix well. Let it simmer for about five minutes. This thickens the glaze just right. You want it to coat the meatballs well, not be too runny. If it’s too thick, add a bit of water.

Broiling tips for caramelization

To get that nice caramel crust, use the broiler. After glazing the meatballs, place them under the broiler for 2-3 minutes. Keep a close eye on them. They can burn quickly. The broiler helps the glaze turn sticky and shiny. It adds a wonderful flavor pop. Enjoy that tasty finish!

Pro Tips

  1. Use a Meat Thermometer: To ensure your meatballs are cooked perfectly, use a meat thermometer. They should reach an internal temperature of 160°F (70°C) for beef or 165°F (74°C) for turkey.
  2. Customize the Heat: Adjust the amount of Sriracha in the glaze to control the spiciness. For a milder version, reduce the Sriracha and increase the honey.
  3. Prep Ahead: You can prepare the meatballs in advance and refrigerate them uncooked for up to 24 hours. Just bake them fresh when you’re ready to serve!
  4. Serve with Variety: These meatballs are versatile! Serve them as an appetizer, over rice, or in a sandwich for a delicious meal.

Variations

Substitutions for ground meat

You can swap ground beef for ground turkey or chicken. These meats are leaner. They still give great flavor and keep the meatballs juicy. If you prefer a plant-based option, try using lentils or chickpeas. Just mash them well and mix them with the other ingredients.

Gluten-free options

To make the meatballs gluten-free, use gluten-free breadcrumbs. You can find these at most stores or make your own from gluten-free bread. Also, use tamari sauce instead of soy sauce. This keeps the sweet and spicy glaze while making it safe for gluten-free diets.

Adding extra flavor with spices

Want to spice things up? Add a pinch of red pepper flakes for heat. You can also mix in smoked paprika for a deeper flavor. Fresh herbs like cilantro or basil can add a nice touch too. Just be careful not to overpower the honey and Sriracha combo; balance is key.

Storage Info

How to store leftovers

You can store leftover meatballs in an airtight container. They will stay fresh in the fridge for about three to four days. Make sure the meatballs cool down before sealing them. This helps keep moisture out and prevents sogginess.

Reheating tips for best results

When you’re ready to enjoy the leftovers, reheating is key. I recommend using an oven or a microwave. If using the oven, set it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes. If you choose the microwave, heat in short bursts, about 30 seconds at a time. This helps avoid overheating and keeps them moist.

Freezing and thawing meatballs

You can freeze these meatballs for later use. First, let them cool. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer-safe bag. They can stay in the freezer for up to three months. To thaw, move them to the fridge overnight before reheating. This keeps them safe and tasty!

FAQs

Can I make these meatballs ahead of time?

Yes, you can make these meatballs ahead. You can prepare the meatball mixture a day in advance. Form the meatballs and cover them. Keep them in the fridge until you are ready to bake. This saves time and helps the flavors blend.

What can I serve with honey Sriracha glazed meatballs?

These meatballs pair well with many sides. Here are a few options:

  • Steamed rice
  • Quinoa
  • A fresh green salad
  • Roasted vegetables
  • Noodles

All of these add texture and flavor to your meal.

How can I adjust the spice level of the glaze?

You can easily change the spice level. To make it milder, use less Sriracha. You can start with a tablespoon instead of a quarter cup. If you want it spicier, add more Sriracha or a pinch of cayenne. Taste as you go for the best results.

You learned about making tasty meatballs and a sweet glaze. We covered the main ingredients, step-by-step baking, and important tips. Remember, you can mix things up with different meats or spices. Storing your leftovers properly keeps them fresh for later. Whether you serve these meatballs as a snack or a meal, they are sure to impress. Enjoy experimenting with your own twist

- 1 pound ground beef (or ground turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped green onions (plus more for garnish) - 1 large egg - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon onion powder For the meatballs, I love using ground beef because it gives a rich flavor. You can also use ground turkey for a lighter option. The breadcrumbs help bind the meatballs, while the Parmesan adds a nice cheesy taste. Don’t forget the egg! It holds everything together. Fresh garlic and green onions add a burst of flavor that really shines through. - 1/2 cup honey - 1/4 cup Sriracha sauce - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil The glaze is what makes these meatballs special. The honey brings sweetness, while Sriracha adds a spicy kick. The soy sauce gives depth, and sesame oil adds a nutty flavor that ties everything together. This glaze will coat the meatballs perfectly! - Additional chopped green onions For garnishing, I recommend using more chopped green onions. They add a pop of color and a fresh taste. You can also sprinkle some sesame seeds for a little crunch. Enjoy these meatballs as a fun dinner option or a tasty appetizer! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for cooking the meatballs evenly. While the oven heats up, grab a baking sheet. Line it with parchment paper to prevent sticking. This simple step makes cleanup easy later. In a large bowl, add the ground beef or turkey. Next, mix in the breadcrumbs, grated Parmesan cheese, and chopped green onions. Crack one egg into the bowl, adding minced garlic, salt, pepper, and onion powder. Use your hands to mix everything together gently. Avoid overmixing; this keeps the meatballs tender. Now it's time to shape the mixture. Take small portions and roll them into balls about 1 inch wide. Place each meatball on the baking sheet, leaving space between them. Bake in the preheated oven for about 20 minutes. You want them to cook through and turn a nice brown color. While the meatballs bake, prepare the glaze. In a small saucepan, combine honey, Sriracha sauce, soy sauce, and sesame oil. Heat this mixture over medium. Whisk it together and let it simmer for about 5 minutes. This will help the glaze thicken and blend the flavors. Once the meatballs are ready, take them out of the oven. Drizzle the honey Sriracha glaze over the top. Toss them gently in the pan to coat each meatball well. If you like a caramelized finish, pop them back in the oven under the broiler for 2-3 minutes. Keep a close eye to avoid burning. Finally, transfer to a plate, drizzle any leftover glaze, and garnish with extra green onions. Enjoy! To make great meatballs, start with cold meat. Use a large bowl for mixing. Combine your ground beef or turkey with breadcrumbs, cheese, and spices. I like to add green onions for a fresh taste. Mix all ingredients gently. Overmixing can make the meatballs tough. You want them soft and juicy. For the glaze, whisk honey, Sriracha, soy sauce, and sesame oil in a saucepan. Heat this over medium heat. Stir it often to mix well. Let it simmer for about five minutes. This thickens the glaze just right. You want it to coat the meatballs well, not be too runny. If it’s too thick, add a bit of water. To get that nice caramel crust, use the broiler. After glazing the meatballs, place them under the broiler for 2-3 minutes. Keep a close eye on them. They can burn quickly. The broiler helps the glaze turn sticky and shiny. It adds a wonderful flavor pop. Enjoy that tasty finish! Pro Tips Use a Meat Thermometer: To ensure your meatballs are cooked perfectly, use a meat thermometer. They should reach an internal temperature of 160°F (70°C) for beef or 165°F (74°C) for turkey. Customize the Heat: Adjust the amount of Sriracha in the glaze to control the spiciness. For a milder version, reduce the Sriracha and increase the honey. Prep Ahead: You can prepare the meatballs in advance and refrigerate them uncooked for up to 24 hours. Just bake them fresh when you're ready to serve! Serve with Variety: These meatballs are versatile! Serve them as an appetizer, over rice, or in a sandwich for a delicious meal. {{image_2}} You can swap ground beef for ground turkey or chicken. These meats are leaner. They still give great flavor and keep the meatballs juicy. If you prefer a plant-based option, try using lentils or chickpeas. Just mash them well and mix them with the other ingredients. To make the meatballs gluten-free, use gluten-free breadcrumbs. You can find these at most stores or make your own from gluten-free bread. Also, use tamari sauce instead of soy sauce. This keeps the sweet and spicy glaze while making it safe for gluten-free diets. Want to spice things up? Add a pinch of red pepper flakes for heat. You can also mix in smoked paprika for a deeper flavor. Fresh herbs like cilantro or basil can add a nice touch too. Just be careful not to overpower the honey and Sriracha combo; balance is key. You can store leftover meatballs in an airtight container. They will stay fresh in the fridge for about three to four days. Make sure the meatballs cool down before sealing them. This helps keep moisture out and prevents sogginess. When you're ready to enjoy the leftovers, reheating is key. I recommend using an oven or a microwave. If using the oven, set it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes. If you choose the microwave, heat in short bursts, about 30 seconds at a time. This helps avoid overheating and keeps them moist. You can freeze these meatballs for later use. First, let them cool. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer-safe bag. They can stay in the freezer for up to three months. To thaw, move them to the fridge overnight before reheating. This keeps them safe and tasty! Yes, you can make these meatballs ahead. You can prepare the meatball mixture a day in advance. Form the meatballs and cover them. Keep them in the fridge until you are ready to bake. This saves time and helps the flavors blend. These meatballs pair well with many sides. Here are a few options: - Steamed rice - Quinoa - A fresh green salad - Roasted vegetables - Noodles All of these add texture and flavor to your meal. You can easily change the spice level. To make it milder, use less Sriracha. You can start with a tablespoon instead of a quarter cup. If you want it spicier, add more Sriracha or a pinch of cayenne. Taste as you go for the best results. You learned about making tasty meatballs and a sweet glaze. We covered the main ingredients, step-by-step baking, and important tips. Remember, you can mix things up with different meats or spices. Storing your leftovers properly keeps them fresh for later. Whether you serve these meatballs as a snack or a meal, they are sure to impress. Enjoy experimenting with your own twists!

Honey Sriracha Glazed Meatballs

Delicious meatballs coated in a sweet and spicy honey Sriracha glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound ground beef (or ground turkey)
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup chopped green onions (plus more for garnish)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon onion powder
  • 0.5 cup honey
  • 0.25 cup Sriracha sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground beef (or turkey), breadcrumbs, grated Parmesan, chopped green onions, egg, minced garlic, salt, pepper, and onion powder. Mix until just combined, being careful not to overmix.
  • Shape the mixture into small meatballs, about 1 inch in diameter, and place them evenly spaced on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for about 20 minutes or until they are cooked through and browned.
  • While the meatballs are baking, whisk together the honey, Sriracha sauce, soy sauce, and sesame oil in a small saucepan over medium heat. Allow it to simmer for about 5 minutes to thicken slightly.
  • Once the meatballs are done baking, remove them from the oven and drizzle the honey Sriracha glaze over the top. Toss them gently to ensure they are well-coated.
  • Optional: For a caramelized finish, place the glazed meatballs back in the oven under the broiler for an additional 2-3 minutes, watching closely to avoid burning.
  • Transfer the meatballs to a serving plate, drizzle any remaining glaze on top, and garnish with additional chopped green onions.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword appetizer, glazed, honey, meatballs, sriracha

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating