Ingredients
- Frozen cooked meatballs: 24 ounces (about 50-60 small meatballs)
- Honey: 1/2 cup
- Sriracha sauce: 1/4 cup (adjust to your preferred spice level)
- Low-sodium soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic, minced: 2 cloves
- Cornstarch: 1 tablespoon
- Cold water: 2 tablespoons
- Sesame seeds (for garnish): 1 teaspoon
- Green onions, chopped (for garnish): 2 tablespoons
Instructions
- Step 1: Preheat oven and cook the meatballs according to package directions until heated through and lightly browned. Alternatively, cook them in a large skillet over medium-high heat until warmed through, then set aside.
- Step 2: While the meatballs are cooking, combine honey, sriracha sauce, soy sauce, rice vinegar, and minced garlic in a medium saucepan. Whisk well to combine, then bring the mixture to a gentle simmer over medium heat.
- Step 3: In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry. Pour the cornstarch slurry into the simmering sauce in the saucepan, whisking continuously. Continue to cook and whisk for 1-2 minutes until the sauce thickens to a glossy consistency.
- Step 4: Add the hot, cooked meatballs directly into the thickened sauce in the saucepan. Toss gently with a spoon or spatula to ensure all the meatballs are thoroughly coated with the sweet and spicy glaze.
- Step 5: Reduce the heat to low and let the glazed meatballs simmer in the sauce for 5-10 minutes, stirring occasionally. This allows the flavors to meld and the glaze to adhere beautifully to the meatballs.
- Step 6: Transfer the Honey Sriracha Glazed Meatballs to a serving dish. Garnish with a sprinkle of sesame seeds and freshly chopped green onions before serving hot as a delightful appetizer.
Notes
- Keep any delightful leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To bring them back to their warm, saucy glory, gently reheat the meatballs on the stovetop over low heat or in the microwave until just warmed through, adding a splash of water if the sauce seems too thick.
- While perfect as a party appetizer with toothpicks, these versatile meatballs also make a fantastic quick weeknight meal served over steamed rice or as a flavorful slider filling.
- For a personalized touch, taste the sauce in Step 2 before adding the slurry and adjust the Sriracha level to perfectly match your desired sweet and spicy heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 290
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5.5g
- Trans Fat: 0.5g
- Protein: 18g