The Quarter-Pound Sriracha Meatball Recipe

We all know sriracha—and its advantages as an addition to just about any and each dish this facet of ice cream. It turns primary eggs into breakfast with a kick, a reheated pizza slice right into a snack with pizazz. Heck, even Rogue Ales crafted the Rogue Sriracha Sizzling Stout to present beer lovers one thing sudsy-delicious with a bump on the again finish. When you’re the kind to take acquainted fare and put a bit of spin on it, maintain studying; we’re doing one thing completely different with the tried and true meatball, giving it well-deserved taste increase. Serve it up with pasta, veggies, or simply eat ‘em by themselves. Be sure you make further since you’re going to wish to have some leftovers.

sriracha meatballs
Erin McGrady

Prep Time: quarter-hour

Prepare dinner Time: 40 minutes


1 ½ cups torn bread (2 slices of stale sourdough)
½ cup complete milk
½ onion
1 egg, crushed
1 lb floor 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 in order that the bread absorbs the milk.

In a separate bowl, combine onion, egg, beef, parsley, cheese, garlic, sriracha, salt, and Worcestershire sauce collectively. Gently fold within the bread and milk combination. Don’t overmix.

Divide the combination into 4 elements (¼ pound every) and type each right into a meatball.

Depress a dice of mozzarella into the middle of every meatball after which cowl up.

sriracha meatballs
Erin McGrady

House meatballs on a greased baking sheet so they don’t contact.

Bake meatballs for half-hour.

Whereas meatballs are cooking, simmer tomato sauce.

As soon as meatballs are cooked, place in simmering tomato sauce for 10 minutes.

Add a bit of further cheese to the highest.


sriracha meatballs
Erin McGrady

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