Ingredients
Scale
- 1 lb (450g) ground beef or turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- Salt and pepper to taste
- For the glaze:
- 1/4 cup honey
- 1/4 cup Sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Instructions
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine ground meat, breadcrumbs, egg, green onions, garlic, salt, and pepper. Mix thoroughly until well incorporated.
- Form the mixture into 1 to 1.5-inch meatballs and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes until cooked through and golden brown.
- While meatballs are baking, prepare the glaze by mixing honey, Sriracha, soy sauce, and rice vinegar in a small saucepan. Heat over medium-low, stirring frequently until the mixture is smooth and slightly thickened, about 3-4 minutes.
- Transfer cooked meatballs to a slow cooker. Pour the honey sriracha glaze over the meatballs and stir gently to coat evenly. Cover and cook on low for 30 minutes.
- Serve hot, garnished with extra green onions or sesame seeds if desired.
Notes
- Use ground chicken or plant-based proteins for a healthier or vegan version of these meatballs.
- Add chopped pineapple or bell peppers to the glaze for extra flavor and texture.
- Adjust the amount of Sriracha to control spiciness according to your preference.
- Serve with toothpicks for easy finger-food at parties.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking, Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (with modifications)
Nutrition
- Serving Size: 4 meatballs
- Calories: 150 kcal Kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 45 mg