Sweet And Spicy Meatballs

This dish brings bold flavor to the table in a simple and satisfying way. These sweet and spicy meatballs combine juicy ground meat with a sticky sauce that balances heat and sweetness. Perfect for game day spreads or cozy weeknights, they’re always a hit.

I always keep these on standby when hosting. Guests rave about them, and they disappear fast from the platter every time.

Ingredients

Step-by-Step Instructions

Preheat and Prep:

Set your oven to four hundred degrees Fahrenheit and line a baking sheet with parchment paper to keep cleanup easy and meatballs from sticking.

Mix the Ingredients:

In a large bowl combine your meat, breadcrumbs, Parmesan, green onions, egg, garlic, ginger, salt, pepper, and red pepper flakes. Mix gently with your hands or a wooden spoon until everything just comes together.

Shape the Meatballs:

Form one inch balls with slightly damp hands to prevent sticking. Place them on the prepared sheet spaced evenly apart for even cooking.

Bake the Meatballs:

Cook for twenty minutes until browned and cooked through. The interior should no longer be pink. Rotate the pan halfway if needed for even color.

Make the Sauce:

While the meatballs cook whisk together ketchup honey soy sauce and sriracha in a small saucepan. Simmer for five minutes over medium heat until slightly thickened and fragrant.

Combine and Coat:

Transfer the baked meatballs into a large bowl. Pour the warm sauce over and gently toss to coat every piece. Let them sit a minute so the flavor sinks in.

Garnish and Serve:

Sprinkle chopped green onions over the top for a pop of color and brightness. Serve hot straight from the bowl or with toothpicks for easy sharing.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage let them cool fully and freeze in a sealed bag or container. Reheat gently in a saucepan or microwave.

Ingredient Substitutions

Out of Parmesan Try Pecorino Romano or even nutritional yeast for a dairy free alternative. No green onions Shallots or even a bit of red onion will work fine in a pinch.

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Serving Suggestions

These meatballs pair beautifully with steamed rice noodles or mashed potatoes. For a low effort appetizer serve with toothpicks alongside extra sauce for dipping.

The hint of sriracha is what makes this dish stand out for me. I remember the first time my sister requested extra sauce to dip her fries in it. We still laugh about it.

Frequently Asked Questions About Recipes

→ Can I use turkey instead of beef?

Yes, ground turkey is a great leaner alternative to beef. Use dark meat turkey for a juicier texture.

→ How can I make these meatballs spicier?

Increase the red pepper flakes or sriracha, or mix in chopped jalapeños or hot sauce for more heat.

→ What helps the meatballs hold together?

Breadcrumbs and egg bind the mixture. Chilling the mixture before shaping also helps prevent them from falling apart.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat before serving.

→ Can I make them ahead of time?

Yes, you can prep and shape the meatballs up to a day ahead. Refrigerate until ready to bake.