Spicy Sriracha Meatballs

5
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"These flavor-packed meatballs are the perfect for a main course and there baked, not fried. If you don't want your meatballs to be as spicy, simply leave out the chipotle chili powder for plain chili powder, it will still give you that smoky flavor without all the spiciness. You should get around 24 meatballs"

Original recipe yields 5 servings
OK
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (428 g)
  • Calories 973.4
  • Total Fat - 48.5 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 311.1 mg
  • Sodium - 2096.7 mg
  • Total Carbohydrate - 66 g
  • Dietary Fiber - 1.6 g
  • Sugars - 49.9 g
  • Protein - 67.3 g
  • Calcium - 127.6 mg
  • Iron - 9.1 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

In a large bowl, add ground beef, eggs, milk, breadcrumbs, garlic powder, salt, pepper, chipotle chili powder and crushed red pepper. Mix together with your hands.

Step 3

Roll meat mixture into 1 1/2-inch balls (you should get 24 meatballs). Place onto a greased pan.

Step 4

Bake for 25 minutes until firm and no longer pink in the center.

Step 5

While meatballs are baking prepare the sauce.

FOR THE SAUCE


Step 6

Add garlic and olive oil to a large high-sided skillet. Quickly cook garlic till fragrant but not browned. Add in ketchup, honey and Sriracha. Cook till the sauce is thick and sticky.

Step 7

Add meatballs to the sauce and gently stir to coat. Serve hot.

Tips & Variations


No special items needed.

Related

QueenBea

These are fantastic meatballs!!! I made these for Superbowl Sunday as a pre-game snack and everyone loved them. I did make a couple of changes to make them gluten free and dairy free. I used 1/2 cup oat flour instead of the breadcrumbs and simply omitted the milk and they turned out perfectly moist and juicy. I love that these are baked instead of pan fried, they tend to themselves in the oven while you prepare the sauce.

review by:
(7 Feb 2016)