Honey Sriracha Meatballs

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

Sweet, spicy, sticky honey sriracha meatballs made with juicy ground beef and a 5-ingredient glaze. Oven-baked or slow cooker option for easy dinners!

Course Appetizer, dinner, Main Course

Cuisine American, Asian

Diet Low Lactose

Keyword comfort food, easy, honey sriracha meatballs, honey sriracha sauce, meatballs, Slow Cooker

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 452

Author Robyn Conley Downs

Equipment

Slow Cooker optional
Sheet Pan optional

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

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

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.

Nutrition