These honey sriracha meatballs are seriously delicious and easy to make. They take 30-minutes from start to finish, making them a perfect weekday meal. That is, if your kids eat stuff like this, because lord knows mine don’t.
Honey Sriracha Meatballs
Up your meatball (and dinner) game with these sweet and spicy Honey Sriracha Meatballs. While I can’t promise that your kid will eat them, I can promise that they are perfection paired with jasmine rice and green beans.
Ingredients:
SAUCE:
- 1/3 cup sriracha sauce
- 2/3 cup honey
- 2 Tbsp fresh lime juice Approximately 1 lime
MEATBALLS:
- 1 lb ground beef
- 1/2 cup bread crumbs Panko, regular, or gluten-free
- 2 Tbsp milk plant milk or cow’s milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 stalks green onions green parts chopped
- salt and pepper to taste
- 1 large egg
Instructions:
- Preheat oven to 400°F.
- In a measuring cup, combine sriracha, honey, and lime juice. Mix well and set aside.
- In a medium to large mixing bowl, combine ground beef, bread crumbs, milk, garlic and onion powders, salt, pepper, green onions, 2 Tbsp of honey sriracha sauce you just made, and egg. Mix with hands until all ingredients are combined.
- Form into meatballs (I got about 14) and place on a rimmed baking sheet.
- Transfer to oven and bake for 25-35 minutes or until insides are no longer pink and internal temperature reads 165°F.
- Remove from oven and drizzle with honey sriracha sauce. Garnish with additional green onions if you want or leave it be.
- Devour.
Notes:
- This recipe makes for a lot of sauce. I ended up storing about half for another time and plan to make these again soon. You could also use the extra sauce as topping burgers, drizzled on eggs, or whatever else tickles your fancy.
- The gluten-free and wheat-free status of this recipe depends on your choice of bread crumbs. The 4C Brand gluten-free bread crumbs are my go-to.