Description
These savory meatballs are packed with flavor and a spicy kick! Coated in a tangy, sweet, and slightly spicy sauce, they’re sure to be a hit at your next party or family dinner.
Ingredients
For the Meatballs:
- 1 lb ground beef, pork, or turkey (or a combination)
- 1/2 cup breadcrumbs (preferably plain or panko)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons milk (or water)
For the Firecracker Sauce:
- 1/4 cup sriracha sauce (adjust for desired heat)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1/2 teaspoon garlic powder
- 1 teaspoon ginger (fresh or powdered)
- 1 tablespoon sesame oil (optional)
Instructions
In a large mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan cheese, egg, garlic, Italian seasoning, salt, pepper, and milk. Using your hands or a spoon, mix everything together until well combined. Be careful not to overwork the mixture, as this can result in tough meatballs. The mixture should be slightly sticky but still hold together when formed into a ball.
Once the meatball mixture is ready, scoop out tablespoon-sized portions and roll them into balls. If you prefer uniform meatballs, you can use a small cookie scoop to help portion the meat evenly. Place each meatball onto the prepared baking sheet, making sure they are spaced about 1 inch apart to ensure even cooking.
Preheat your oven to 400°F (200°C). Bake the meatballs in the preheated oven for 20-25 minutes or until they are golden brown on the outside and cooked through in the center. You can check their internal temperature with a meat thermometer—it should read 160°F (71°C) for beef or pork and 165°F (74°C) for turkey.
Once they’re baked, remove the meatballs from the oven and set them aside while you prepare the sauce.
In a small saucepan, combine the sriracha sauce, honey, soy sauce, rice vinegar, ketchup, garlic powder, and ginger. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Allow it to cook for 2-3 minutes to let the flavors combine and the sauce thicken slightly. You can adjust the heat level by adding more sriracha or honey depending on your taste preference.
If you like a more savory note, add sesame oil to the sauce for a richer flavor. Once the sauce is ready, remove it from the heat and set it aside.
Once the meatballs are out of the oven, carefully transfer them into a large mixing bowl. Pour the firecracker sauce over the meatballs, tossing them gently to ensure that each meatball is evenly coated in the spicy, sticky glaze.
If you prefer to have extra sauce on the side, you can reserve a small amount of sauce before coating the meatballs to serve as a dipping sauce later.
Transfer the coated meatballs to a serving platter and garnish with sliced green onions, sesame seeds, or a sprinkle of red pepper flakes for extra heat. Serve immediately, or cover and refrigerate if serving later. These meatballs are excellent warm or at room temperature, making them a versatile addition to any spread.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 50-60 kcal
- Fat: 3-4g
- Carbohydrates: 3-4g
- Protein: 5g