Sriracha Meatballs
These Sriracha Meatballs are an easy weeknight dinner made with frozen meatballs tossed in a sweet and spicy homemade glaze.
Servings: 4 servings
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
Refrigerate leftovers in an airtight container for 3 to 4 days.
Freeze leftovers for up to 2 months.
Reheat in a skillet over low heat with a splash of water to loosen the glaze.
These meatballs are excellent served over rice, noodles, in lettuce wraps, or as party appetizers.