Spicy Maple Sriracha Glazed Meatballs with Fresh Herbs

Quick Recipe Version (TL;DR)

• Yield: 24 meatballs (4–6 servings)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1/2 lb (225 g) ground beef (80–85% lean)
• 1/2 lb (225 g) ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg + 1/4 cup milk
• 2 cloves garlic, minced
• 2 tbsp finely minced onion
• 4 tbsp chopped fresh herbs (cilantro and green onions)
• 2 tbsp soy sauce, divided
• 2 tbsp sriracha for meat + 3 tbsp for glaze (adjust to taste)
• 1 tbsp maple syrup for meat + 1/3 cup maple syrup for glaze
• 1 tbsp unsalted butter
• 1 tbsp rice or apple cider vinegar
• 1 tbsp brown sugar (optional, for thicker glaze)
• Salt, black pepper

Do This

• 1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
• 2. In a large bowl, whisk egg, milk, 1 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp maple syrup, salt, pepper. Stir in breadcrumbs, onion, garlic, and herbs.
• 3. Add beef and pork; gently mix just until combined. Roll into 24 golf-ball-sized meatballs and place on the baking sheet.
• 4. Bake for 15–18 minutes, turning once halfway, until browned and cooked through (internal temp 165°F / 74°C).
• 5. While they bake, simmer 1/3 cup maple syrup, 3 tbsp sriracha, 1 tbsp soy sauce, vinegar, butter, and brown sugar in a small saucepan 3–5 minutes until glossy and slightly thickened.
• 6. Toss hot meatballs in the warm glaze until fully coated. Simmer together 2–3 minutes to let the sauce cling and get sticky.
• 7. Transfer to a serving dish, spoon extra glaze over, and top with fresh cilantro, green onions, and (optional) sesame seeds. Serve hot.

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Why You’ll Love This Recipe

• Perfect sweet-heat balance: deep maple sweetness with a bold sriracha kick.
• Juicy, tender meatballs thanks to a simple, foolproof mixing method.
• Versatile enough for game day bites, potlucks, or a cozy weeknight dinner over rice.
• Makes-ahead beautifully and reheats like a dream for easy entertaining.

Grocery List

• Produce: Garlic, yellow or white onion, fresh cilantro, green onions (scallions), fresh ginger (optional).
• Dairy: Large egg, milk, unsalted butter.
• Pantry: Ground beef, ground pork, panko breadcrumbs, pure maple syrup, sriracha, soy sauce, rice vinegar or apple cider vinegar, brown sugar, smoked paprika (optional), sesame seeds (optional), kosher salt, black pepper.

Full Ingredients

For the Meatballs

• 1/2 lb (225 g) ground beef, 80–85% lean
• 1/2 lb (225 g) ground pork
• 1/2 cup panko breadcrumbs (or plain dry breadcrumbs)
• 1 large egg
• 1/4 cup milk (any kind)
• 2 tbsp very finely minced onion (or grated on the small holes of a box grater)
• 2 cloves garlic, minced
• 2 tbsp finely chopped fresh cilantro (or flat-leaf parsley)
• 2 tbsp thinly sliced green onions (scallions), plus more for garnish
• 1 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp pure maple syrup
• 1/2 tsp kosher salt (use 1/4 tsp if your soy sauce is very salty)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika (optional, for a subtle smoky note)

For the Spicy Maple Sriracha Glaze

• 1/3 cup pure maple syrup
• 3 tbsp sriracha (use 2 tbsp for medium heat, 4 tbsp for extra spicy)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tbsp unsalted butter
• 1 tbsp packed light brown sugar (optional, for a thicker, stickier glaze)
• 1 tsp finely grated fresh ginger (optional, but highly recommended)
• Pinch of kosher salt, to taste

For Serving and Garnish

• 2 tbsp chopped fresh cilantro leaves
• 2 tbsp thinly sliced green onions
• 1–2 tsp toasted sesame seeds (optional)
• Cooked jasmine or basmati rice, or toothpicks / skewers for serving as an appetizer (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup, or lightly brush it with oil to prevent sticking. If you have a wire rack that fits inside the baking sheet, place it on top; this allows air to circulate around the meatballs so they brown more evenly. Set the pan aside while you mix the meatball mixture.

Step 2: Make the flavorful meatball base

In a large mixing bowl, whisk together the egg, milk, 1 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp maple syrup, salt, pepper, and smoked paprika (if using) until well combined.

Add the panko breadcrumbs, minced onion, garlic, chopped cilantro, and green onions. Stir everything together until the breadcrumbs are evenly moistened and the aromatics are distributed. Let this mixture sit for about 3–5 minutes so the breadcrumbs can hydrate; this step helps keep the meatballs tender and juicy.

Step 3: Gently mix in the meat

Add the ground beef and ground pork to the bowl. Using clean hands, gently mix just until the ingredients are combined. Try not to squeeze or overwork the meat; overmixing can make the meatballs dense and tough. Stop as soon as the seasoning mixture looks evenly streaked through the meat.

Step 4: Shape and bake the meatballs

With slightly damp hands (to prevent sticking), roll the mixture into even balls, about 1 to 1 1/4 inches in diameter, roughly the size of a golf ball. You should end up with about 24 meatballs. Arrange them on the prepared baking sheet, leaving a little space between each one for browning.

Place the tray in the preheated oven and bake for 15–18 minutes, turning the meatballs once halfway through. They are done when browned, sizzling, and the internal temperature reaches 165°F (74°C) in the center of the largest meatball.

Step 5: Simmer the spicy maple sriracha glaze

While the meatballs bake, make the glaze. In a small saucepan, combine the 1/3 cup maple syrup, 3 tbsp sriracha, 1 tbsp soy sauce, vinegar, butter, brown sugar (if using), grated ginger (if using), and a small pinch of salt. Place over medium heat and bring to a gentle simmer, stirring frequently.

Let the glaze simmer for 3–5 minutes, stirring, until slightly thickened, glossy, and syrupy enough to coat the back of a spoon. It will thicken a bit more as it cools, so do not reduce it too aggressively. Taste carefully (it will be hot) and adjust heat or sweetness by adding a little more sriracha or maple syrup if desired. Turn the heat off but keep the pan warm.

Step 6: Coat the meatballs in the sticky glaze

When the meatballs are fully cooked, remove them from the oven. Transfer the hot meatballs directly into the saucepan with the warm glaze, or pour the glaze into a large skillet and add the meatballs there. Gently toss and turn them so every surface is coated in the sticky maple-sriracha mixture.

Set the pan over low to medium-low heat and let the meatballs simmer in the glaze for 2–3 minutes, stirring occasionally. This helps the sauce cling tightly and concentrate into a beautiful, shiny coating. If the glaze becomes too thick, splash in 1–2 teaspoons of water to loosen it slightly.

Step 7: Garnish and serve

Transfer the glazed meatballs to a serving bowl, a warm cast-iron skillet, or a platter. Spoon any extra glaze from the pan over the top so they look generously sauced and sticky.

Sprinkle with the chopped cilantro, extra green onions, and sesame seeds if using. Serve immediately while hot and glossy. Enjoy them as an appetizer with toothpicks, pile them over steamed rice for a hearty meal, or tuck them into toasty rolls for an unforgettable sweet-and-spicy meatball sandwich.

Pro Tips

• Do not overmix the meat: Mix just until the ingredients are combined for the most tender, juicy meatballs.
• Size matters: Keeping the meatballs uniform in size (about 1–1 1/4 inches) ensures they cook evenly and finish at the same time.
• Adjust the heat level: For mild heat, use 2 tbsp sriracha in the glaze; for extra spicy, go up to 4 tbsp. You can always add more at the end.
• Make the glaze cling: Let the meatballs simmer briefly in the glaze instead of just tossing them; this step is what gives you that irresistible sticky coating.
• Use real maple syrup: Pure maple syrup (not pancake syrup) gives the glaze a deep, clean flavor that balances the spice beautifully.

Variations

• Lighter turkey version: Swap the beef and pork for 1 lb (450 g) ground turkey (a mix of dark and light meat if possible). Add 1 extra tablespoon of olive oil to the meat mixture to keep them moist.
• Extra smoky meatballs: Add 1/2 teaspoon smoked paprika and a dash of liquid smoke to the glaze for a barbecue-style twist.
• Party sliders: Serve the glazed meatballs on small toasted slider buns with a swipe of mayonnaise and a handful of crunchy slaw for a fun, handheld option.

Storage & Make-Ahead

These meatballs are excellent for making ahead. Once cooked and glazed, let them cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently in a covered skillet over low heat with a splash of water, or in a 325°F (165°C) oven for about 10–15 minutes, until warmed through. For longer storage, freeze the cooked (but not yet glazed) meatballs on a baking sheet until solid, then move to a freezer bag or container for up to 2–3 months. Thaw overnight in the refrigerator and warm in the oven before tossing in a fresh batch of glaze. The glaze itself can be made up to 3 days in advance and kept in the fridge; reheat gently on the stovetop before using.

Nutrition (per serving)

Approximate values for 1 serving (6 meatballs, 1/4 of the recipe), including glaze but not rice: about 520 calories, 28 g protein, 26 g fat, 40 g carbohydrates, 27 g sugar, and 1,050 mg sodium. Actual values will vary based on the brands of ingredients used and exact portion sizes.