Description
These Honey Sriracha Meatballs are a delicious blend of sweet, spicy, and savory flavors. Ground pork meatballs are browned and then simmered in a luscious honey, Sriracha, and butter sauce that thickens to a sticky glaze. Perfect as an appetizer or main dish, garnished with fresh green onions for a pop of color and freshness.
Ingredients
Scale
Meatballs
- 1 ½ pounds ground pork
- ¼ cup finely diced onion
- ⅓ cup panko bread crumbs
- 1 large egg
- 3 cloves garlic, pressed
- 2 teaspoons minced ginger
- ½ teaspoon salt
- 1 tablespoon sesame oil
Sauce
- ¼ cup butter
- ½ cup honey
- ¼ cup Sriracha
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
Garnish
- Chopped green onion
Instructions
- Prepare the sauce: In a medium bowl, whisk together the butter, honey, Sriracha, soy sauce, and fresh lime juice until the butter is fully incorporated and the mixture is well combined. Set aside.
- Make the meatballs: In a large bowl, add the ground pork, finely diced onion, panko bread crumbs, egg, pressed garlic, minced ginger, and salt. Use your hands to thoroughly mix all the ingredients until evenly combined. Shape the mixture into 1.5-inch meatballs.
- Brown the meatballs: Heat the sesame oil in a large skillet over medium heat. When the oil is hot, add the meatballs and cook for 1-2 minutes on each side until they are nicely browned all around.
- Simmer in sauce: Pour the prepared sauce over the browned meatballs in the skillet. Reduce the heat slightly and allow the meatballs to simmer gently for 8-10 minutes, stirring occasionally, until the meatballs are cooked through (internal temperature reaches 160°F) and the sauce has thickened to a sticky glaze that coats the meatballs beautifully. The sauce will continue to thicken as it cools.
- Serve: Garnish the meatballs with chopped green onions for a fresh, vibrant finish. Serve immediately as an appetizer or with rice or noodles as a main dish.
Notes
- For best results, use a kitchen thermometer to ensure meatballs reach an internal temperature of 160°F.
- Panko bread crumbs help keep the meatballs light and tender; regular bread crumbs can be used as a substitute but may produce a denser texture.
- Adjust the amount of Sriracha to your preferred spice level.
- These meatballs pair well with steamed rice, noodles, or a crisp side salad.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: Honey Sriracha Meatballs, spicy meatballs, Asian meatballs, sweet and spicy appetizers, ground pork recipes
