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- 1 pound ground beef (or substitute with ground turkey or chicken) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes (adjust for heat) - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil (for frying) To make the best meatballs, start with fresh ground meat. You can choose beef, turkey, or chicken. Each will give a different taste and texture. Breadcrumbs help bind the meat and add moisture. Parmesan cheese adds a rich flavor. The egg acts as a binder too. You can adjust the garlic and red pepper flakes to your liking. If you want it spicy, add more flakes. - 1/4 cup honey - 3 tablespoons soy sauce - 2 cloves garlic, minced - 1 teaspoon sriracha (or other hot sauce, adjust to taste) - 1 teaspoon sesame oil (optional) - 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken, optional) The sauce is key to the meatballs' flavor. Honey gives sweetness, while soy sauce adds saltiness. Minced garlic boosts the taste even more. Sriracha brings heat. You can skip the sesame oil if you like. For a thicker sauce, mix cornstarch with water. This helps coat the meatballs nicely. {{ingredient_image_1}} - Mixing the ingredients In a large bowl, combine 1 pound of ground beef, 1/2 cup of breadcrumbs, and 1/4 cup of grated Parmesan cheese. Add 1 large egg, 2 cloves of minced garlic, 1/2 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix all these ingredients until they blend well. - Shaping the meatballs Now, take the meat mixture and shape it into 1-inch meatballs. This helps them cook evenly. Place them on a plate while you prepare to cook. - Preheating and oiling the skillet Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil to the skillet. This oil helps brown the meatballs and adds flavor. - Initial browning of the meatballs Once the skillet is hot, add the meatballs. Cook them for about 8 to 10 minutes. Turn them occasionally until they are brown on all sides and cooked through. The inside should reach 165°F. After cooking, take them out and set aside. - Whisking sauce ingredients In another bowl, whisk together 1/4 cup of honey, 3 tablespoons of soy sauce, 2 minced garlic cloves, and 1 teaspoon of sriracha. If you like it spicy, add more sriracha as needed. You can also add 1 teaspoon of sesame oil for extra flavor. - Simmering and thickening the sauce Pour the prepared sauce into the same skillet used for the meatballs. Bring it to a simmer over medium heat. If you want a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water, then stir it in. Let the sauce cook until it thickens. - Coating meatballs with the sauce Return the cooked meatballs to the skillet. Toss them in the sauce until every meatball is coated. This step makes them flavorful and sticky. - Final heating and flavor melding Cook the meatballs in the sauce for an additional 2 to 3 minutes. This step warms them through and lets the flavors meld together. After this, let the dish sit for a few minutes before serving. - Adjusting spice levels: You can change the heat by adding more or less red pepper flakes. If you love spicy food, add extra sriracha to the sauce. For a milder taste, use less spice. - Adding extra ingredients: Feel free to mix in chopped herbs like parsley or cilantro. You can also add chopped bell peppers to the meat mixture for more flavor and texture. - Tips for browning meatballs: Ensure your skillet is hot before adding the meatballs. This helps to create a nice brown crust. Turn the meatballs gently to avoid breaking them apart. - Avoiding overcrowding in the skillet: Cook the meatballs in batches. If you crowd the pan, they will steam instead of brown. Give them space to sizzle and get golden. - Garnishing ideas: After cooking, sprinkle chopped green onions and sesame seeds on top. This adds color and crunch. - Serving suggestions: Serve the meatballs on a large platter with extra sauce drizzled on top. Pair them with steamed rice or noodles for a complete meal. Pro Tips Use Fresh Garlic: Freshly minced garlic will provide a stronger and more vibrant flavor compared to pre-minced options. Don’t Overcrowd the Skillet: Cooking the meatballs in batches allows them to brown properly, ensuring a delicious crust and even cooking. Adjust the Heat Level: Feel free to modify the amount of red pepper flakes and sriracha to suit your spice tolerance and preference. Let Them Rest: Allowing the meatballs to sit for a few minutes after cooking helps the flavors meld together beautifully. {{image_2}} You can swap ground beef for ground turkey or chicken. This change makes the dish lighter. It still tastes great. If you want a plant-based option, try using lentils or chickpeas. Just mash them and mix with the other ingredients. This way, you keep all the flavors while making it meat-free. Adjust the spice levels by using different sauces. For a milder dish, skip the sriracha or use a sweet chili sauce. If you love heat, add more red pepper flakes or hot sauce. You can also toss in finely chopped vegetables. Carrots, bell peppers, or zucchini add texture and nutrients. Mix them into the meat before forming the meatballs. For gluten-free options, use gluten-free breadcrumbs. This keeps the meatballs tender and tasty. If you want a low-sugar sauce, replace honey with a sugar-free sweetener. You can also cut back on soy sauce or use a low-sodium version. These swaps keep the dish healthy without losing flavor. To store leftover meatballs, place them in an airtight container. Ensure they cool down to room temperature first. You can keep them in the fridge for up to four days. If you want to store them longer, freeze them. They can last up to three months in the freezer. Just remember to label the container with the date. When reheating meatballs, the best method is to use an oven or stovetop. For the oven, preheat it to 350°F. Place the meatballs in a baking dish and cover with foil. Heat for about 15-20 minutes until warm. If using the stovetop, add a splash of water or sauce to a skillet. Heat on medium, stirring gently until warmed through. This keeps the flavor and texture just right. Enjoy your meal as if it were fresh! Yes, you can freeze these meatballs. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them until firm, about 2 hours. After they freeze, transfer them to a freezer bag or airtight container. This helps save space and keeps them fresh. To thaw, place the meatballs in the fridge overnight. Reheat them in a skillet or microwave until warm. You have many great options for sides. Here are some ideas: - Steamed rice - Mashed potatoes - Roasted vegetables - A fresh green salad - Pasta with marinara sauce These pair well with the sweet and spicy flavor of the meatballs. To make the dish milder, reduce the red pepper flakes. You can also skip the sriracha in the sauce. If you want more heat, add extra red pepper flakes or more sriracha. Taste the sauce as you go. This way, you can find the right balance for your taste. Yes, you can prepare these meatballs ahead of time. You can mix the meat mixture and shape the meatballs a day before. Store them in the fridge until you are ready to cook. If you want to make them even earlier, freeze the raw meatballs. Just remember to thaw them in the fridge before cooking. This makes meal prep easy and saves time. Spicy Honey Garlic Meatballs pack a punch with flavor and ease. You learned about the key ingredients, from ground meat to the tasty sauce. I shared step-by-step instructions for creating mouthwatering meatballs and tips to enhance flavor. Plus, you explored variations for dietary needs and storage tips. Remember, you can adjust the spice to fit your taste. Enjoy making this dish, and share it with friends and family! Your cooking will surely impress them.

Spicy Honey Garlic Meatballs

Delicious meatballs coated in a spicy honey garlic sauce, perfect as an appetizer or main dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 pound ground beef (or substitute with ground turkey or chicken)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil (for frying)
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha (or other hot sauce, adjust to taste)
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken, optional)

Instructions
 

  • In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, red pepper flakes, salt, and black pepper. Mix until fully combined.
  • Preheat a large skillet over medium heat and add the olive oil.
  • Shape the meat mixture into 1-inch meatballs and place them in the skillet, cooking in batches if necessary, to avoid overcrowding. Brown the meatballs on all sides, about 8-10 minutes or until they are cooked through (internal temperature should reach 165°F). Once cooked, remove and set aside.
  • In a separate bowl, whisk together the ingredients for the Spicy Honey Garlic Sauce: honey, soy sauce, minced garlic, sriracha, and sesame oil.
  • Pour the sauce into the same skillet used for the meatballs and bring to a simmer over medium heat. If you prefer a thicker sauce, add the cornstarch mixture and stir until the sauce thickens.
  • Return the meatballs to the skillet, tossing them in the sauce until well coated. Cook for an additional 2-3 minutes to heat through.
  • Remove from heat and let sit for a few minutes for the flavors to meld.

Notes

Serve on a platter drizzled with extra sauce and garnish with green onions and sesame seeds.
Keyword honey garlic, meatballs, spicy