Dinner

Honey Sriracha Meatballs Recipe

ByCleo Brixton March 1, 2026March 1, 2026

Introduction

These Honey Sriracha Meatballs offer the perfect balance of sweet and spicy flavors. Tender pork meatballs are glazed in a sticky, flavorful sauce that’s easy to prepare and sure to impress. They make a great appetizer or a tasty main dish for any occasion.

A black cast iron pan filled with about fifteen round meatballs covered in a glossy reddish-brown sauce, each meatball topped with small bits of bright green chopped scallions. A silver spoon holds two meatballs slightly above the pan’s surface, with the sauce glistening under the light. The pan sits on a woven mat, and in the blurred background, a piece of ginger and a striped cloth are visible on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds ground pork
¼ cup finely diced onion
1/3 cup panko bread crumbs
1 large egg
3 cloves garlic, pressed
2 teaspoons minced ginger
½ teaspoon salt
1 tablespoon sesame oil
¼ cup butter
½ cup honey
¼ cup Sriracha
2 tablespoons soy sauce
1 tablespoon fresh lime juice
Chopped green onion, for garnish

Instructions

Step 1: In a medium bowl, combine the butter, honey, Sriracha, soy sauce, and lime juice. Whisk until the butter melts and the sauce is smooth. Set aside.
Step 2: In a large bowl, mix together the ground pork, diced onion, panko bread crumbs, egg, garlic, ginger, and salt. Use your hands to blend the ingredients evenly, then shape into 1.5-inch meatballs.
Step 3: Heat sesame oil in a large skillet over medium heat. Once hot, add the meatballs and brown them on each side for 1 to 2 minutes until a crust forms.
Step 4: Pour the prepared sauce over the meatballs in the skillet. Reduce the heat to low and simmer for 8 to 10 minutes, or until the meatballs are cooked through (internal temperature of 160°F) and the sauce thickens to a sticky glaze.
Step 5: Garnish with chopped green onion before serving for a fresh, vibrant finish.

Tips & Variations

For extra heat, add more Sriracha or a pinch of crushed red pepper flakes to the sauce.
Substitute ground turkey or chicken for a leaner version of the meatballs.
Serve the meatballs over steamed rice or noodles to soak up the delicious sauce.

Storage

Store cooled meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. For longer storage, freeze the cooked meatballs in a freezer-safe container for up to 3 months; thaw overnight before reheating.

How to Serve

A close-up of a black cast iron skillet filled with several round, golden-brown meatballs covered in a glossy reddish-brown glaze, each topped with small pieces of bright green chopped scallions. A silver spoon is lifting three meatballs from the skillet, showing the texture and shine of the sauce. The skillet sits on a woven mat with a beige and navy striped cloth and fresh ginger in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately in advance. Shape and refrigerate the formed meatballs for up to 24 hours before cooking. The sauce can be made ahead and stored in the fridge as well.