Savory Tangy Pork Chops
◷ 20 min
Appetizer
Quick & Easy
Bang Bang Meatballs in a Sriracha Glaze
These spicy, sweet meatballs are perfect for adding a little kick to your meal. Coated in a sticky sriracha glaze, they’re sure to become a favorite for game days or casual dinners.
◷
29 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by heating your oven to 450°F (230°C) and lightly spray a baking sheet with nonstick spray. In a big bowl, mix together the chicken, pork, bread crumbs, egg, sriracha, garlic powder, chives, salt, and pepper until everything is well combined. Roll the mixture into about 20 meatballs and spread them out on the baking sheet.
2
Step 2
Pop them in the oven and bake for 8 minutes. Then carefully flip each meatball and bake for another 6 minutes or until they’re cooked through and no longer pink inside. While they’re baking, whisk together the mayo, sweet chili sauce, sriracha, and rice vinegar in a bowl to make the glaze.
3
Step 3
Once the meatballs are done, take them out and let them rest for a couple of minutes. Then gently toss them in the sauce until they’re nicely coated. Arrange the meatballs on a serving plate, garnish with some shredded carrot and fresh cilantro, and stick a toothpick in each one for easy snacking.
Why You’ll Love This Recipe
These meatballs are packed with bold flavors and a perfect balance of spicy and sweet. They are quick to make and great for any meal, whether as a snack or main dish. The sticky glaze adds a delicious kick that everyone will enjoy.
Serving Suggestions
Serve the meatballs over steamed rice or noodles to soak up the flavorful glaze. They also work well as a party appetizer with toothpicks or alongside a crisp green salad for a lighter meal.
Storage Tips
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep them moist and flavorful. They also freeze well; thaw overnight before reheating.
