- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Make the Meatballs
- In a large bowl, mix ground meat, breadcrumbs, egg, milk, salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, soy sauce, and parsley.
- Roll into 1-inch meatballs and place them on the baking sheet.
3. Bake the Meatballs
- Bake for 15-18 minutes, or until fully cooked and golden brown.
4. Prepare the Glaze
- While the meatballs are baking, whisk together honey, soy sauce, sriracha, ketchup, vinegar, garlic, and ginger in a saucepan over medium heat.
- Bring to a simmer and add the cornstarch slurry. Stir until the sauce thickens (about 2 minutes).
5. Coat the Meatballs
- Toss the baked meatballs in the sweet and spicy glaze until evenly coated.
6. Serve & Enjoy!
- Garnish with chopped green onions and sesame seeds.
- Serve hot over rice, noodles, or as an appetizer with toothpicks.
Serving & Storage Tips
- Serving Suggestions: Pair with steamed rice, roasted vegetables, or lettuce wraps.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked meatballs (without sauce) for up to 2 months. Thaw and coat with glaze before serving.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals.
Variations & Customizations
- Mild Version: Reduce or omit sriracha and add a bit more honey.
- Extra Heat: Add crushed red pepper flakes or a teaspoon of chili paste.
- Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Turkey or Chicken Meatballs: Swap ground beef for leaner meats.
FAQs
1. Can I make these meatballs in a slow cooker?
Yes! Brown the meatballs first, then cook on low for 2-3 hours in the sauce.
2. Can I use frozen meatballs?
Absolutely! Bake or pan-fry them first, then toss in the sauce.
3. How do I keep meatballs from falling apart?
Make sure to mix thoroughly and don’t skip the breadcrumbs and egg—they act as binders
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