Asian Honey Sriracha Meatballs
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
433 kcal
-
Course
Main Course
-
Cuisine
Asian
Asian Honey Sriracha Meatballs
Description
Asian Honey Sriracha Meatballs combine lean ground beef with binding ingredients such as egg and panko breadcrumbs, along with ketchup, garlic powder, and onion powder for seasoning. The meatballs are hand-formed and baked until browned and cooked through.
The accompanying sauce is a blend of sriracha, reduced-sodium soy sauce, apple cider vinegar, honey, fresh grated ginger, and minced garlic, boiled and simmered until thickened. This sauce delivers a balance of sweet, spicy, tangy, and umami flavors that complement the savory meatballs.
Once baked, the meatballs are coated in this sticky sauce and garnished with sliced green onions and sesame seeds for an added nutty texture and freshness. They are ideal served atop brown rice, quinoa, or cauliflower rice for a satisfying meal.
Leftovers store well refrigerated for up to 5 days and can be frozen for 3 months, reheated in a microwave. Ground chicken or turkey can be substituted if preferred.
Ingredients
- 1 1/2 pound ground beef lean
- 1 egg
- 1/4 Cup panko bread crumbs
- 2 tablespoons ketchup
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Cups brown rice cooked
- sea salt to taste
- black pepper to taste
- 2 teaspoons sesame seeds to garnish
- 2 tablespoons green onion to garnish, sliced
For the sauce:
- 1/4 Cup sriracha
- 2 tablespoons soy sauce reduced-sodium
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon ginger Grated, fresh
- 1 garlic minced, clove
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- In a large bowl, mix together 1 1/2 pound Lean Ground Beef, 1/4 Cup Panko Bread crumbs, 1 Egg, 1/2 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 tablespoons Ketchup, Sea salt and pepper, to taste, until well combined.
- Take a spoonful of mixture and shape it between your hands into a 1 and 1⁄2-inch meatball, then place it onto the prepared baking sheet. Repeat with the remaining mixture.
- Bake for 12-15 minutes or until meatballs are browned and cooked through.
- Meanwhile, place all the ingredients for the sauce in a small saucepan ( 1/4 Cup Sriracha, 2 tablespoons Reduced-sodium soy sauce, 1 tablespoon Apple Cider Vinegar, 2 tablespoons Honey, 1 tablespoon Fresh Ginger, and 1 Garlic Cloves) and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes or until it is reduced and thick.
- Once cooked, remove meatballs from the oven and pour over the sauce. Toss to coat.
- To assemble the meal prep bowls, divide the 2 Cups Cooked Brown Rice among 4 containers. Top with glazed meatballs, and garnish with 2 teaspoons Sesame Seeds and 2 tablespoons Sliced Green Onions.
- Refrigerate for up to 5 days and reheat just before serving. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days; reheat in the microwave.
- Freeze extra meatballs for up to 3 months for convenient future meals.
- Ground chicken or turkey can be used instead of beef as substitutions.
- Serve these meatballs with rice, quinoa, or cauliflower rice to complement the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 41g | 82% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 146mg | 49% |
| Sodium | 898mg | 37% |
| Potassium | 743mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 48mg | 5% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
