Honey Sriracha Meatballs

These honey sriracha meatballs are sweet, spicy, and versatile. They're great for parties, game day, or as a flavorful addition to any dish, with hints of ginger and garlic. Make them on the stovetop or in the crockpot!

Ingredients needed:

Meatballs

1 cup panko breadcrumbs

⅔ cup whole milk

1 lb ground beef 80/20

1 lb ground pork

½ teaspoon ground ginger

1 large egg

2 large garlic cloves grated or finely minced

⅓ cup scallions finely chopped

2-3 teaspoons kosher salt

Honey Sriracha Sauce

1 tablespoon extra virgin olive oil

3-4 large garlic cloves finely minced

⅓ cup sriracha

½ cup ketchup

½ cup honey

¼ cup rice vinegar

Garnish

scallions thinly sliced

cilantro roughly chopped

sesame seeds

Directions:

1. Mix together the breadcrumbs and milk and allow it to soak.

2. To a large bowl, add the ground meats, ginger, egg, garlic, scallions and salt. Use your hands to mix everything together until broken down and evenly distributed.

3. Add the wet breadcrumbs and mix again until just combined. Take care not to over mix. Cover the bowl and allow the mixture to rest for 15-30 minutes at room temperature.

4. Preheat the oven to 400℉ and line a large rimmed baking sheet with foil.

5. Use a 1 or 1.5 tablespoon cookie scoop and drop even scoops of the meatball mixture onto the baking sheet.

6. Wet hands, and roll each meatball into a tight ball and return to the cookie sheet. Allow about ½ inch of space in between each meatball.

7. Bake the meatballs for 10-12 minutes, then broil on high until golden on the tops. Set aside while you make the sauce.

8. To a medium or large pot over medium heat, add the olive oil and garlic, stir, and cook for about 1 minute. Add the sriracha, ketchup, honey, and rice vinegar and bring to a low boil, stirring to combine.

9. Add the meatballs (removing each individually from the pan and leaving all grease behind) and gently toss to coat (I like to use a rubber spatula to do this). Cover the pot and cook over medium low heat for an additional 10 minutes, tossing again at the 5 minute mark. Then, cook for 10 more minutes uncovered, allowing it to bubble slightly to reduce the sauce.

10. Transfer the meatballs to a platter or bowl, and garnish with scallions, cilantro, and sesame seeds. Serve with mini forks or toothpicks.

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