These sweet and spicy meatballs are a tasty treat that combines the best of both worlds! Juicy meatballs are coated in a delicious sauce that balances sweetness and a kick of spice.
They’re perfect as an appetizer or even on top of rice for a satisfying meal. I love making these when friends come over; they disappear faster than I can serve them! 😄
Key Ingredients & Substitutions
Ground Beef: I usually go for ground beef for great flavor, but you can mix it with pork for extra juiciness. If you’re looking for a lighter option, ground turkey or chicken also works well!
Breadcrumbs: These help bind the meatballs. If you don’t have breadcrumbs, crushed crackers or oatmeal can do the job. Gluten-free breadcrumbs are also an option if you need it!
Hoisin Sauce: This adds that sweet and savory depth. If you don’t have it, ketchup or a mix of soy sauce and sugar can substitute. It’ll change the flavor, but still delicious!
Sriracha: For heat, sriracha is my go-to! You can adjust the amount based on your spice tolerance, or use hot sauce or chili paste if that’s what you have handy.
How Can I Ensure My Meatballs Stay Juicy?
To keep your meatballs moist and tender, start with fresh ingredients! Mixing your meat with breadcrumbs, milk and egg is key to creating a great texture.
- Don’t overmix the meat; just combine everything until it’s mixed.
- Create uniform meatballs so they cook evenly.
- Fry them in batches without overcrowding the pan for that perfect brown crust.
- Let them rest for a minute after cooking; this keeps them juicy inside.
Making these sweet and spicy meatballs is super rewarding and they are sure to impress! Enjoy!
Sweet And Spicy Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional for inside the meatballs)
- 2 tbsp vegetable oil (for frying)
For the Sweet and Spicy Sauce:
- 1/2 cup hoisin sauce or ketchup
- 1/4 cup honey or brown sugar
- 3 tbsp soy sauce
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1-2 tsp sriracha sauce (adjust depending on heat preference)
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (optional for thickening)
- Sesame seeds, for garnish
- Thinly sliced green onions, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 20 minutes of cooking time, making it a 35-minute dish from start to finish. Perfect for a quick weeknight dinner or when you have guests over!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground meat, breadcrumbs, finely chopped onion, minced garlic, egg, milk, salt, black pepper, and optional crushed red pepper flakes. Mix well until everything is combined. Don’t overmix; just blend until it’s all incorporated!
2. Shape the Meatballs:
Using your hands, shape the meat mixture into small meatballs, about 1 to 1.5 inches in diameter. This size ensures they cook evenly.
3. Cook the Meatballs:
Heat the vegetable oil in a large skillet over medium heat. Fry the meatballs in batches, turning them occasionally, for about 8-10 minutes, or until they are golden brown on all sides and cooked through. Once cooked, transfer them to a plate lined with paper towels to drain off any excess oil.
4. Make the Sweet and Spicy Sauce:
In a separate saucepan over medium heat, whisk together the hoisin sauce (or ketchup), honey (or brown sugar), soy sauce, rice vinegar, sriracha sauce, grated ginger, minced garlic, and sesame oil. Heat the mixture until it begins to simmer, stirring continuously to combine the flavors.
5. Thicken the Sauce (Optional):
If you’d like a thicker sauce, stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and cook, stirring until the sauce thickens and coats the back of a spoon. Once done, remove it from heat.
6. Combine Meatballs with Sauce:
Toss the cooked meatballs gently in the sweet and spicy sauce until they are completely coated. This is where the magic happens—getting that sticky, flavorful glaze!
7. Serve and Enjoy:
Transfer the meatballs to a serving bowl. Garnish with sesame seeds and sliced green onions for a pop of color and flavor. Serve warm as an appetizer or over steamed rice for an incredible main dish!
Enjoy your delicious sweet and spicy meatballs with that glossy, sticky sauce and the perfect balance of heat and sweetness!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a healthier alternative and works well in this recipe. Just be mindful that turkey can be drier than beef, so keep an eye on cooking times and don’t overcook to maintain its juiciness!
What Can I Substitute for Hoisin Sauce?
If you don’t have hoisin sauce, you can use ketchup mixed with a little soy sauce and sugar for sweetness. It won’t taste exactly the same, but you’ll still achieve a delicious flavor profile!
How Do I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stove until warmed through. They also freeze well for up to 2 months—just remember to thaw them overnight in the fridge before reheating!
Can I Make the Sauce Ahead of Time?
Yes! The sweet and spicy sauce can be made ahead of time and stored in the refrigerator for up to a week. Just reheat it gently before tossing with your cooked meatballs!
