The Quarter-Pound Sriracha Meatball Recipe

We know you know sriracha—and its benefits as an addition to pretty much any and every dish this side of ice cream. It turns basic eggs into breakfast with a kick, a reheated pizza slice into a snack with pizazz. Heck, even Rogue Ales crafted the Rogue Sriracha Hot Stout to give beer lovers something sudsy-delicious with a bump on the back end. If you’re the type to take familiar fare and put a little spin on it, keep reading; we’re doing something different with the tried and true meatball, giving it well-deserved flavor boost. Serve it up with pasta, veggies, or just eat ‘em by themselves. Be sure to make extra because you’re going to want to have some leftovers.

sriracha meatballs
Erin McGrady

Prep Time: 15 minutes

Cook Time: 40 minutes


1 ½ cups torn bread (2 slices of stale sourdough)
½ cup whole milk
½ onion
1 egg, beaten
1 lb ground beef (we used 80/20)
¼ cup parsley
¼ cup grated pecorino cheese
1 clove minced garlic
2 ½ tsp sriracha
1 tsp salt
½ tsp Worcestershire sauce
4 1-inch cubes of mozzarella
3 cups tomato sauce (a 24-ounce jar)

sriracha meatballs
Erin McGrady


Preheat oven to 400°F.

Pour the milk over the bread in a bowl so that the bread absorbs the milk.

In a separate bowl, mix onion, egg, beef, parsley, cheese, garlic, sriracha, salt, and Worcestershire sauce together. Gently fold in the bread and milk mixture. Don’t overmix.

Divide the mixture into four parts (¼ pound each) and form each one into a meatball.

Depress a cube of mozzarella into the center of each meatball and then cover up.

sriracha meatballs
Erin McGrady

Space meatballs on a greased baking sheet so they do not touch.

Bake meatballs for 30 minutes.

While meatballs are cooking, simmer tomato sauce.

Once meatballs are cooked, place in simmering tomato sauce for 10 minutes.

Add a little extra cheese to the top.


sriracha meatballs
Erin McGrady

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