Sriracha Meatballs
These Sriracha Meatballs are an easy weeknight dinner made with frozen meatballs tossed in a sweet and spicy homemade glaze. Using frozen meatballs keeps prep to a minimum, while the combination of sriracha, maple syrup, and garlic creates a sticky sauce that’s packed with flavor.
Everything comes together in one skillet in less than 20 minutes, making this recipe perfect for busy weeknights, meal prep, or even serving as a party appetizer. They’re delicious over rice, tucked into sandwiches, or served with toothpicks for entertaining.
For more easy dinner ideas, be sure to try my Firecracker Meatballs, BBQ Cowboy Sloppy Joes, and Sweet Potato Taco Skillet. They’re all simple recipes that come together with minimal effort.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Sriracha Meatballs:
Ingredient Notes
Frozen Meatballs: Beef, turkey, chicken, or Italian-style frozen meatballs all work well. Since they’re fully cooked, there’s no need to thaw them first.
Sriracha: Start with 2 tablespoons for a milder sauce, or use 3 tablespoons if you like extra heat.
Maple Syrup: Pure maple syrup gives the sauce the best flavor, but honey or brown sugar can be substituted if needed.
Garlic Powder: Fresh minced garlic can be used instead. Use about 2 cloves and cook it briefly before adding the sauce ingredients.
Salt and Pepper: Taste the sauce before adding salt since some frozen meatballs are already well seasoned.
Fresh Cilantro: Optional, but it adds freshness and color. Green onions also make a great garnish.
Recipe Variations
Sweet Chili or Teriyaki Meatballs: Replace half the sriracha with sweet chili sauce, or add soy sauce and brown sugar for a teriyaki-inspired version.
BBQ or Creamy Sriracha Meatballs: Mix BBQ sauce with the sriracha for a smoky version, or stir in Greek yogurt or mayonnaise after removing the skillet from the heat.
Asian-Inspired: Add a splash of sesame oil and garnish with sesame seeds for extra flavor and texture.
How To Make Sriracha Meatballs: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Add the frozen meatballs and water to a large skillet. Cover and cook over medium heat until heated through.
Step 2: Remove the lid once the meatballs are heated through.
Step 3: Add the sriracha, maple syrup, garlic powder, salt, and pepper to the skillet.
Step 4: Stir until the meatballs are evenly coated and cook until the sauce becomes thick and glossy.
Step 5: Garnish with fresh cilantro and serve immediately.
Recipe Tips and Tricks
Keep the heat at medium-low after adding the sauce so it thickens without burning.
Heat the meatballs before adding the sauce to prevent excess moisture from thinning the glaze.
Stir frequently during the final few minutes and use a large skillet so every meatball gets evenly coated.
Frequently Asked Questions
No. Frozen meatballs can be cooked directly from frozen.
Yes. Store leftovers in the refrigerator and reheat gently in a skillet with a splash of water.
You can easily adjust the heat by using more or less sriracha.
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Sriracha Meatballs
Ingredients
- 1 24 to 32 oz package frozen meatballs
- 2 to 3 tablespoons sriracha
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- salt and black pepper to taste
- 2 to 4 tablespoons water
- fresh cilantro for garnish
Instructions
- Add the frozen meatballs and water to a large skillet. Cover with a lid and cook over medium heat for 6 to 8 minutes, stirring once or twice, until heated through.
- Remove the lid.
- Add the sriracha, maple syrup, garlic powder, salt, and pepper to the skillet.
- Stir until the meatballs are evenly coated and continue cooking for 2 to 3 minutes until the sauce thickens into a sticky glaze.
- Garnish with fresh cilantro and serve immediately.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data