HONEY GLAZED SRIRACHA MEATBALLS

This one is for all the Sriracha lovers out there. Of all the hot sauces, Sriracha is my favorite because it’s not just about heat, there’s a lot of complex flavor packed in too. I always have a bottle in the fridge, and will squirt a little bit over turkey burgers, regular burgers, sweet potato fries, meatballs. Not too much, just that little touch that shakes the senses up. When I saw this recipe a while ago on Eat Yourself Skinny, I tried it almost immediately, with a few changes to suit my preferences. Phil is not as wild about Sriracha as I am, so I did the honorable thing to do, and wolfed them down by myself for lunch. No, not in a single day. I am crazy for Sriracha but portion control comes first…

HONEY GLAZED SRIRACHA MEATBALLS
(adapted from Eat Yourself Skinny)

for the meatballs:
2 lb. ground chicken (or turkey)
1/4 cup almond flour
1 egg
1 tsp. salt
½ tsp. black pepper
a squirt of lemon juice

for the sauce:
¼ cup Sriracha
3 Tbsp soy sauce
3 Tbsp rice vinegar
3 Tbsp honey
1 Tbsp grated fresh ginger
½ tsp. toasted sesame oil
minced chives for decoration (optional)

Heat oven to 375 degrees F.

In a large bowl, mix together ground chicken, almond flour, egg, salt and pepper until well combined. Shape mixture into  balls and place spaced apart on a baking sheet lightly sprayed with cooking spray or covered with parchment paper.

Bake meatballs for 20 to 25 minutes, or until browned and cooked through.

While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 5 minutes, then toss with the meatballs.

Sprinkle with minced chives, if so desired.

ENJOY!

to print the recipe, click here

Comments: These turned out hot enough for me, but you can always add some cayenne pepper or increase the amount of Sriracha if feeling particularly brave.  I love adding a dollop of yogurt (seasoned with salt and za’tar) to these meatballs, because I find the contrast of peppery heat with cold, creamy yogurt very pleasing. The best advice to making good meatballs is to avoid handling the mixture too much, the looser the better. And don’t cook them to death. Dried meatballs are simply no bueno.  I never fry them anymore, prefer to cook them in the oven, but for this recipe I made the sauce in a skillet and simply added the cooked meatballs to the sauce for a nice glaze. Winner, my friends, winner!

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13 thoughts on “HONEY GLAZED SRIRACHA MEATBALLS

  1. Thanks Sally, looks good. I would be one of those Sriracha lovers and there is another grilled chicken recipe using it on my grilling to do list this summer. DH doesn’t like much heat so the recipe has a mere 1 tablespoon as well as 1 tablespoon honey which pretty much balances it out.

    Liked by 1 person

  2. Pingback: HONEY GLAZED SRIRACHA MEATBALLS – All About Writing and more

  3. I am a huge fan of Sriracha. We actually have a factory here in southern California for Huy Fong Foods Sriracha. Even though I own an excessive amount of hot sauces, this is the one I always reach for. The hot and sweet together is delicious.

    These meatballs are gorgeous. Nothing wrong with keeping them all to yourself!!

    Liked by 1 person

  4. Quite my kind of recipe tho’ I may actually change the sriracha for the local chilli sauces normally within reach. Love the use of almond flour in the chicken balls: surely have to copy that 🙂 ! Do agree with the meatballs and -patties being cooked in the oven . . . on the list for later in the week . . .

    Liked by 1 person

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