Honey Sriracha Meatball Bowls
Honey Sriracha Meatball Bowls combine tender, flavorful meatballs with a spicy-sweet glaze that tantalizes your taste buds. Served over fluffy rice or quinoa and topped with fresh green onions, this dish is perfect for cozy family dinners or lively gatherings. Easy to prepare and endlessly customizable, these bowls are sure to impress everyone around the table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1 lb lean ground beef
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 large egg
- ¼ cup honey
- ¼ cup sriracha sauce (adjust to taste)
- 2 tbsp low-sodium soy sauce
- 1 tbsp lime juice
- 1 tsp cornstarch
- Green onions, for garnish
- Rice or quinoa, for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix ground beef, panko breadcrumbs, garlic, ginger, egg, salt, and pepper until combined.
- Shape mixture into golf ball-sized meatballs and place on a parchment-lined baking sheet.
- Bake for 20 minutes until browned and cooked through.
- While baking, whisk honey, sriracha, soy sauce, lime juice, and cornstarch in a saucepan over medium heat until thickened.
- Toss baked meatballs in the sauce to coat evenly.
- Serve warm over rice or quinoa; garnish with sliced green onions.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 18g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Substitute ground turkey for a lighter option or use plant-based protein for a vegetarian version. Add veggies like bell peppers or snap peas for extra crunch. Freeze leftovers in an airtight container for up to three months.