Spicy Garlic Sriracha Meatball Bake with Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 lb (450 g) ground beef, 80–90% lean
• 1/2 lb (225 g) ground pork
• 1/2 cup panko breadcrumbs + 1/4 cup milk
• 1 large egg
• 7 cloves garlic, minced (divided)
• 3 green onions, thinly sliced (divided)
• 5–6 tbsp sriracha (divided)
• 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp onion powder
• 1 tbsp olive oil
• 1 can (15 oz / 425 g) tomato sauce or crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp soy sauce, 1 tbsp rice or apple cider vinegar
• 1–2 tbsp honey or brown sugar
• 1 tsp crushed red pepper flakes (optional, for extra heat)
• 2 cups (200 g) shredded mozzarella
• 2 tbsp grated Parmesan (optional)
• Fresh parsley or cilantro, extra green onion for garnish

Do This

• 1. Preheat oven to 400°F (200°C). Lightly oil a 10–12 inch oven-safe skillet or 9×13 inch baking dish.
• 2. Soak panko in milk 5 minutes. Mix with beef, pork, egg, 4 cloves garlic, 2 green onions, 2 tbsp sriracha, salt, pepper, and onion powder. Form 18–20 golf ball–size meatballs.
• 3. Brown meatballs in the skillet over medium-high heat, 5–7 minutes, turning to color most sides (they will finish in the oven). Transfer to a plate.
• 4. In the same pan, cook remaining garlic in olive oil, then add tomato sauce, tomato paste, 3–4 tbsp sriracha, soy sauce, vinegar, honey, red pepper flakes, salt, and pepper. Simmer 5 minutes.
• 5. Nestle meatballs into the sauce. Spoon sauce over tops. Bake uncovered 15–18 minutes, until meatballs are cooked through (165°F / 74°C internal).
• 6. Top with mozzarella (and Parmesan). Bake 5–7 minutes more, then broil 1–3 minutes until cheese is melted, bubbling, and browned.
• 7. Rest 5 minutes. Garnish with parsley or cilantro and green onion. Serve hot with rice, pasta, or crusty bread.

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Why You’ll Love This Recipe

• Big, bold flavor: garlicky, spicy, tangy, and just a little sweet from the sriracha-tomato sauce.
• Ultra-comforting: juicy meatballs baked under a blanket of bubbling, golden mozzarella.
• Weeknight-friendly: one main pan, simple ingredients, and about an hour from start to finish.
• Versatile: adjust the heat level easily and serve over rice, pasta, mashed potatoes, or in toasted rolls.

Grocery List

• Produce: Garlic (1 head), green onions (1 bunch), fresh parsley or cilantro (small bunch)
• Dairy: Milk, shredded low-moisture mozzarella, grated Parmesan (optional)
• Pantry: Ground beef, ground pork, panko breadcrumbs, egg, olive oil, tomato sauce or crushed tomatoes, tomato paste, sriracha, soy sauce, rice or apple cider vinegar, honey or brown sugar, crushed red pepper flakes, kosher salt, black pepper, onion powder

Full Ingredients

For the Meatballs

• 1 lb (450 g) ground beef, 80–90% lean
• 1/2 lb (225 g) ground pork
• 1/2 cup (30 g) panko breadcrumbs
• 1/4 cup (60 ml) milk
• 1 large egg
• 4 cloves garlic, finely minced
• 2 green onions, finely sliced (white and green parts)
• 2 tbsp sriracha
• 1 tsp kosher salt (or 3/4 tsp fine sea salt)
• 1/2 tsp freshly ground black pepper
• 1 tsp onion powder

For the Spicy Garlic Sriracha Sauce

• 1 tbsp olive oil (or neutral oil)
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes (use 1/2 tsp for medium heat, or omit for mild)
• 1 can (15 oz / 425 g) tomato sauce or finely crushed tomatoes (about 2 cups)
• 2 tbsp tomato paste
• 3–4 tbsp sriracha, to taste (3 tbsp medium-hot, 4 tbsp bold)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or apple cider vinegar
• 1–2 tbsp honey or light brown sugar (start with 1 tbsp, add more to balance heat)
• 1/2 tsp smoked paprika (optional, for a subtle smoky note)
• 1/2–3/4 tsp kosher salt, to taste
• 1/4 tsp black pepper, to taste

For Baking & Serving

• 2 cups (about 200 g) shredded low-moisture mozzarella cheese
• 2 tbsp grated Parmesan cheese (optional, for extra savoriness)
• 2 tbsp chopped fresh parsley or cilantro
• 1 green onion, thinly sliced, for garnish
• Cooked rice, pasta, or crusty bread, for serving (optional but recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Set your oven to 400°F (200°C) and let it preheat while you start the meatballs. Lightly oil a 10–12 inch oven-safe skillet (cast iron is perfect) or a 9×13 inch baking dish. If using a baking dish, you can brown the meatballs in a separate large skillet, then transfer everything later.

Step 2: Make the garlic-soaked breadcrumb mixture (panade)

In a medium bowl, combine the panko breadcrumbs and milk. Stir to moisten all the crumbs and let it sit for about 5 minutes until the panko absorbs the liquid and becomes soft. This panade helps keep the meatballs tender and juicy.

To the same bowl, add the egg, 4 cloves minced garlic, 2 sliced green onions, 2 tbsp sriracha, salt, black pepper, and onion powder. Whisk or stir everything together until you have a thick, evenly seasoned paste.

Step 3: Mix and shape the meatballs

Place the ground beef and ground pork in a large mixing bowl. Add the panade mixture over the top. Using clean hands, gently mix just until everything is evenly combined. Try not to overwork the meat so the meatballs stay tender.

With slightly damp hands, form the mixture into 18–20 meatballs, each about golf ball size (roughly 1.5 inches / 4 cm in diameter). Set them on a plate or tray while you heat the pan.

Step 4: Brown the meatballs for extra flavor

Place your oiled oven-safe skillet over medium-high heat. When the oil is hot and shimmering, add the meatballs in a single layer, leaving a little space between each. You may need to work in two batches if your pan is smaller.

Brown the meatballs for about 5–7 minutes total, turning occasionally so that most sides get a bit of color. They do not need to be cooked through at this stage; they will finish in the oven. Transfer the browned meatballs to a plate and set aside, leaving as much flavorful browned bits and fat in the pan as possible.

Step 5: Build the bold spicy garlic sriracha sauce

Reduce the heat to medium. If the pan looks very dry, add a drizzle more oil. Add the remaining 3 cloves minced garlic and cook for about 30–60 seconds, stirring constantly, just until fragrant. Stir in the crushed red pepper flakes and cook another 15–30 seconds to wake up their flavor, being careful not to burn the garlic.

Add the tomato sauce, tomato paste, 3–4 tbsp sriracha, soy sauce, vinegar, honey or brown sugar, and smoked paprika</strong) if using. Stir well, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper).

Let the sauce simmer gently for about 5 minutes. Taste and adjust: add more sriracha for extra heat, more honey for sweetness, or a splash more vinegar for tang if you like. You want a bold, slightly thick, tangy-spicy sauce.

Step 6: Nestle, bake, and melt the mozzarella

Turn off the heat. Carefully nestle the browned meatballs back into the sauce in a single layer, coating them with some of the sauce and leaving their tops just peeking out. Spoon a bit of sauce over each meatball.

Transfer the skillet (or pour the sauce into your prepared baking dish and add the meatballs) to the preheated oven. Bake uncovered for 15–18 minutes, until the meatballs are cooked through. The internal temperature should reach 165°F (74°C) in the center of a meatball.

Remove the pan from the oven. Sprinkle the shredded mozzarella evenly over the meatballs and sauce, followed by the Parmesan if using. Return to the oven and bake another 5–7 minutes, until the cheese is fully melted and bubbling.

For extra browning, switch the oven to broil and cook for 1–3 minutes, watching very closely, until the cheese develops golden spots and a lightly blistered top.

Step 7: Garnish and serve hot

Once the cheese is beautifully melted and browned, remove the pan from the oven and let the meatball bake rest for about 5 minutes. This helps the sauce thicken slightly and makes it easier to serve.

Sprinkle the top with chopped parsley or cilantro and the remaining sliced green onion for freshness and color. Serve the spicy garlic sriracha meatballs straight from the skillet or baking dish, making sure everyone gets plenty of sauce and melted cheese.

They are fantastic spooned over steamed rice, buttered pasta, garlic mashed potatoes, or served with plenty of crusty bread to soak up the bold, spicy sauce.

Pro Tips

• Control the heat: Start with 3 tbsp sriracha and 1/2 tsp red pepper flakes for medium heat. Taste the sauce before baking and add more sriracha if you want a bigger kick.
• Do not overmix the meat: Mix just until combined. Overworking the meat can make the meatballs dense and tough.
• Brown for flavor, not doneness: The goal when searing is color and caramelization on the outside. The oven will cook the centers gently and evenly.
• Use an instant-read thermometer: Check one meatball in the center of the pan. When it reaches 165°F (74°C), you are good to go.
• Let it rest before serving: A brief rest lets the bubbling sauce calm down and the cheese set slightly so each serving stays together nicely.

Variations

• Lighter turkey version: Swap the beef and pork for 1 1/2 lb (680 g) ground turkey (preferably not extra-lean). Add an extra 1 tbsp olive oil to the sauce for richness, and do not overbake as turkey dries faster.
• Extra cheesy bake: Add 1/2 cup ricotta in dollops between the meatballs before topping with mozzarella, or mix a blend of mozzarella, provolone, and a bit of sharp cheddar for more complexity.
• Milder family-friendly version: Reduce sriracha to 2 tbsp in the sauce and omit the crushed red pepper flakes. You can always drizzle extra sriracha on individual portions at the table.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container with plenty of sauce to keep the meatballs moist. Store in the refrigerator for up to 4 days.

To reheat, warm gently in a covered oven-safe dish at 325°F (165°C) for 15–20 minutes, or microwave in short bursts, adding a spoonful of water if the sauce seems very thick. If desired, add a little extra shredded mozzarella on top before reheating and broil for a minute or two to refresh the melted cheese.

For longer storage, freeze the cooked meatballs in sauce (without the fresh garnishes) for up to 2–3 months. Thaw overnight in the refrigerator, then reheat as above. You can also assemble the meatballs and sauce a day ahead (without cheese), refrigerate, then bake and top with mozzarella just before serving, adding 5–10 minutes to the baking time if starting from chilled.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, not including rice, pasta, or bread): about 700 calories, 40 g protein, 45 g fat, 30 g carbohydrates, 3 g fiber, and 9 g sugar. These numbers will vary based on the exact brands of ingredients used and the amount of cheese and sweetener you add.