These Honey Sriracha Meatballs are an irresistible combination of juicy, tender meatballs smothered in a mouthwatering sweet and spicy honey sriracha sauce.
» You might also like Korean Beef Lettuce Wraps.
Meatballs are great to make because they are so versatile. I love to make big batches of meatballs and freeze them – either cooked or uncooked. It makes it so easy to have a healthy dinner ready to go in minutes.
All you need is ground beef and a few ingredients that you’ll surely find in your pantry already. The sauce is a sweet and spicy honey sriracha, but don’t worry if you don’t like spice because it’s not too spicy. The honey has a way of mellowing it out.
Another shortcut for this recipe is to use premade meatballs that you can get either fresh or frozen at the store. No one says you have to make your own meatballs. Pair them with this delightful Arugula Pear Salad for a great low-carb meal.
Ingredients Needed
- Ground beef – Feel free to use the fat percentage you like best. We are using Butcher Box 85-15 for this recipe.
- Egg – The beaten egg acts as a binding agent, helping to hold the meatballs together. If you’re allergic or sensitive to egg, you can leave it out.
- Worcestershire sauce – This sauce is great for adding a punch of flavor to the meat.
- Salt & ground black pepper
- Garlic powder
- Sriracha – The most important ingredient in this sauce is the Sriracha. I prefer Huy Fung Foods Sriracha with the rooster on the bottle. Another brand that’s good is Flying Goose Sriracha with the goose on the bottle.
- Honey or honey substitute – There are plenty of low-carb honey substitutes that you can use. Most of these substitutes have zero net carbs and are perfect for those on a keto diet. If you want to use honey select a good quality honey. Preferably one that is fresh and in liquid form. Honey can get crystallized over time, which won’t work as well for this sauce.
- Butter – Salted or unsalted is fine, whatever you have on hand.
- Soy Sauce – I always use lite soy sauce, because it has a lot less sodium in it.
- Lemon Juice – Freshly squeezed, if possible.
What is Sriracha?
Sriracha is a popular hot sauce that originated in Thailand and has gained worldwide recognition for its distinctive flavor and spiciness. If you haven’t tried it yet, grab a bottle and give it a go. It’s very flavorful and spicy.
It’s made primarily from red chili peppers, vinegar, garlic, sugar, and salt, resulting in a delicious combination of heat, tanginess, sweetness, and umami. The sauce has a thick consistency and a vibrant red color. It is gluten-free and vegan.
My favorite thing about Sriracha is its versatility, as it can be used as a condiment, a dipping sauce, or as an hot sauce for all kinds of dishes. I put it on zucchini boats, on Korean Beef Lettuce Wraps, and on my spicy Thai salad.
How to Make Honey Sriracha Meatballs
Preheat the oven to 400°F. Line a baking sheet with parchment paper to make the clean up easier and keep the meatballs from sticking to the sheet. Set it aside while you make the meatballs.
Mix together the first 6 ingredients in a mixing bowl until well combined. I like to use my hands for this, because it’s just so much easier than with a spoon or spatula. Form the meat into 1 1/2” meatballs.
Place the meatballs on the baking sheet, spread apart so they aren’t touching and bake for 10 minutes.
Meanwhile, mix together the sriracha, honey, butter, soy sauce, and lemon juice in a small saucepan. Bring it to a boil over medium-high heat.
Reduce heat to medium-low and continue to cook for about 5 minutes, until the sauce has reduced and thickened slightly.
After the meatballs have cooked for 10 minutes, remove them from the oven. Transfer them to a bowl and toss with half of the honey sriracha sauce.
Return them to the baking sheet and cook for an additional 5-7 minutes, until the inside of the meatballs register 165°F on a meat thermometer.
Use the remaining sauce as a dipping sauce.
Additional Helpful Tips
- For evenly sized meatballs, use an ice cream scoop or a tablespoon to measure out the meat mixture.
- If you prefer, you can wear food-safe disposable gloves while shaping the meatballs. This helps keep the mixture from sticking to your hands and makes cleanup easier.
- Leave some space between the meatballs on the baking sheet to allow for proper air circulation and even browning.
- Sriracha is mildly spicy, if you find the sauce is too spicy for your liking add more honey. The honey counterbalances the heat and tones it down.
- You can also cook these meatballs in an air fryer if you have one. Bake them on 400°F for about 8-10 minutes, until the internal temperature of 165°F is reached.
Storing Options
Refrigerator: Store the cooked meatballs in an airtight container in the refrigerator for up to 3-4 days. Make sure the meatballs have cooled completely before storing them.
Freezer: Once the meatballs are fully cooked and cooled, place them in a freezer-safe container or freezer bag. Label the container with the date and store them in the freezer for up to 3 months.
How to Reheat
Oven: Preheat the oven to 350°F. Place the meatballs on a baking sheet and cover them with foil to prevent drying. Reheat in the oven for about 10-15 minutes or until heated through.
Microwave: Arrange a few meatballs on a microwave-safe plate and cover them with a damp paper towel or microwave-safe lid. Microwave on medium power in 30-second intervals, checking and stirring in between, until the temperature is reached.
Air Fryer: Preheat the air fryer to 350°F. Arrange the meatballs in a single layer in the air fryer basket. Cook for about 5-8 minutes or until heated through, shaking the basket halfway through for even heating.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes, absolutely! You can prepare the meatball mixture ahead of time and refrigerate it for up to 24 hours before shaping and baking the meatballs.
Can I use an egg substitute in this recipe?
Yes, you can use flaxseed or chia seed eggs as substitutes for the beaten egg. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it thickens. However, it’s not entirely necessary to replace the egg. It does help to hold together the meat better, but the meatballs won’t crumble or fall apart without the egg.
Do you cook meatballs in sauce or separately?
You can do both. This recipe calls for baking the meatballs for 10 minutes before adding the sauce. This way the meatballs will stay together as you roll them in the sauce. You can make the sauce and then cook the meatballs in the saucepan with the sauce. Both ways will work fine.
What to Serve With This Dish?
If you’re looking for a great side dish to serve alongside this main dish, why not try one of these recipes below. They will compliment this main dish very well and are all low in carbs so you can make a great keto or low-carb meal to enjoy.
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Honey Sriracha Meatballs
Ingredients
- 1 pound (454 g) lean ground beef
- 1 egg beaten
- 1 teaspoon (4.93 ml) Worcestershire sauce
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (1 g) ground black pepper
- 1/4 cup (59.15 ml) sriracha
- 3 tablespoons (44 ml) honey substitute or honey if you don’t mind the sugar
- 1 tablespoon (14 g) salted butter
- 2 teaspoons (9.86 ml) low-sodium soy sauce
- 1 teaspoon (5 ml) lemon juice
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Mix together the first 6 ingredients in a mixing bowl until well combined. Form 1 1/2” meatballs.
- Place the meatballs on the baking tray. Bake for 10 minutes, turning once halfway through cooking.
- Meanwhile, mix together the sriracha, honey, butter, soy sauce, and lemon juice in a small saucepan. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and continue to cook for about 5 minutes, until the sauce has reduced and thickened slightly.
- After the meatballs have cooked for 10 minutes, remove them from the oven. Transfer them to a bowl and toss with half the honey sriracha sauce.
- Return them to the baking sheet and cook for an additional 5-7 minutes, until the inside of the meatballs register 165°F on a meat thermometer.
- Use the remaining sauce as a dipping sauce.
Notes
- You can also cook these meatballs in the air fryer on 400°F, for 10 minutes, shaking the basket halfway through cooking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Angela lives a low-carb lifestyle in the Pacific Northwest with her two kids. She loves to read, cook, bake, try new recipes, and travel.
I love making things with Sriracha. It’s great with these meatballs.
I can’t get enough of this sriracha sauce. Amazing!
I put the sauce on the side because I have kids that can’t handle the spice. This recipe is delicious.
Great idea!
I found that using my cookie scoop makes the perfect sized meatballs for this recipe.
That is a great idea!
I make these up to the point that you would cover them in sauce and freeze them. Such an easy meal to pull out and finish.
We’re happy that you liked the recipe Chris!