Honey Sriracha Glazed Meatballs (w/ Ground Beef)

Overhead shot of a white round dish with a pile of meatballs topped with sliced green onions.

Honey Sriracha Glazed Meatballs (w/ Ground Beef)

These tender and juicy honey sriracha meatballs feature an easy 5-ingredient homemade honey sriracha sauce along with simple oven baked beef meatballs that explode with flavor. Includes slow cooker instructions, too!

Course Appetizer, dinner

Cuisine Asian

Diet Low Lactose

Keyword honey sriracha meatballs, honey sriracha sauce, meatballs

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 452

Author Robyn Conley Downs

Equipment

Ingredients

Meatballs

1 small yellow onion, peeled and ends removed
1 large egg
2 garlic cloves, minced
1 teaspoon kosher salt
½ cup plain panko breadcrumbs
2 pounds lean ground beef

Honey Sriracha Sauce

⅓ cup melted butter
⅓ cup honey
¼ cup sriracha
2 tablespoons tamari
1 tablespoon fresh lime juice

Instructions

Make the Honey Sriracha Sauce

Add melted butter, honey, sriracha, tamari, and lime juice to a medium bowl. Whisk until well combined.

Oven Baked Honey Sriracha Meatballs

Preheat the oven to 400F.
Place a box grater into a large bowl. Using the smallest holes, grate the entire onion into the bowl. You should have about ½ cup grated onion and accumulated liquid. Add the egg and whisk until combined. Add the garlic, breadcrumbs, and salt, and whisk to combine.
Add the ground beef and gently mix until the breadcrumb-onion mixture is well incorporated, being careful not to over-mix. Gently form 24 meatballs (about a golf ball size or 1 ½ ounces each).
Space the meatballs evenly on two prepared baking pans. Cook for 20-25 minutes or until just beginning to brown.
Set aside ¼ cup of Honey Sriracha Sauce, then pour the remaining sauce into a large pot or Dutch oven. Heat over medium heat, then add the cooked meatballs and simmer on low for 10-15 minutes or until the sauce has thickened.
Turn off the heat and add the remaining ¼ cup Honey Sriracha Sauce, tossing to coat. Serve sprinkled with green onion if desired.

Slow Cooker Instructions

Prepare the sauce and meatballs through step four, above.
Place the prepared meatballs in an even layer in a 6-quart slow cooker. Set aside ¼ cup of Honey Sriracha Sauce, then pour the remaining sauce over the meatballs, tossing to coat evenly.
Cover and cook on high for 2-3 hours or low for 4-5, or until the meatballs tender.
Uncover and pour over the remaining ¼ cup Honey Sriracha Sauce, tossing to coat. Serve immediately, sprinkled with green onion, or hold on warm until ready to serve.

Notes

See blog post, above, for substitution suggestions, storage, and more.

Nutrition