Print

Honey Sriracha Glazed Meatballs

Honey Sriracha Glazed Meatballs - featured image
Print Recipe

Sticky, sweet, and spicy meatballs glazed with honey and sriracha, perfect as a crowd-pleasing appetizer or party snack. Juicy pork and beef meatballs are baked and tossed in a bold, candy-like glaze for irresistible flavor.

Ingredients

Scale
  • 1 lb ground pork
  • 1 lb ground beef (85/15 blend)
  • 1/2 cup panko breadcrumbs (use gluten-free if needed)
  • 1/4 cup milk (whole or 2%; or unsweetened almond milk for dairy-free)
  • 2 large eggs, beaten
  • 3 cloves garlic, minced
  • 2 tbsp finely chopped green onions
  • 1 tbsp soy sauce (low sodium or coconut aminos for gluten-free)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup honey
  • 1/4 cup sriracha sauce
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger (optional)
  • Finely sliced green onions (for garnish)
  • Sesame seeds (for garnish)
  • Extra sriracha drizzle (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine ground pork, ground beef, panko breadcrumbs, milk, eggs, garlic, green onions, soy sauce, salt, and pepper. Mix gently by hand until just combined.
  3. Form mixture into 1 1/2 inch (about 4 cm) meatballs (about 24-30 total) and place on prepared baking sheet, spacing 1 inch apart.
  4. Bake for 18-20 minutes, until browned and cooked through (internal temperature 160°F).
  5. While meatballs bake, whisk together honey, sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and ginger in a small saucepan. Heat over medium-low for 3-5 minutes, stirring, until slightly thickened.
  6. Transfer baked meatballs to a large bowl. Pour hot glaze over and toss gently to coat. Let sit 2-3 minutes for glaze to cling.
  7. Arrange meatballs on a platter. Garnish with sliced green onions, sesame seeds, and extra sriracha if desired. Serve warm.

Notes

For gluten-free, use gluten-free panko and coconut aminos. For dairy-free, use unsweetened almond milk. Chill meatballs before baking for firmer texture. If glaze is too thin, simmer longer; if too thick, add a teaspoon of water. Meatballs can be made ahead and glazed before serving. Freeze unglazed meatballs for up to 2 months.

Nutrition

Keywords: meatballs, honey sriracha, appetizer, party food, Asian fusion, sticky glaze, easy recipe, crowd pleaser, baked meatballs, sweet and spicy

Find it online: https://yumyep.com/honey-sriracha-glazed-meatballs-recipe-easy-sticky-sweet-appetizer/