Honey Sriracha Meatballs
Meatballs are meal prep GOLD. They’re easy to make in a large batch, freeze well, and reheat well. So feel free to make these at the beginning of the week for leftovers at lunch or dinner. If you need a little extra meal prep help check out my post: The Beginner’s Guide to Meal Planning!
Meatballs make perfect leftovers for busy weeks! They also freeze beautifully for later!
Now don’t let the word sriracha scare you. I’m a big weenie when it comes to spicy stuff. Like, why would I want to suffer through my meal with my mouth on fire!? Even though this recipe calls for sriracha, it’s not too spicy. You can always start out slow with the sriracha and increase as you need. Just be sure to increase the honey and/or coconut aminos so you still have a flavorful sauce.
Just in the past year I’ve started using coconut aminos in place of soy sauce in a lot of my recipes. This is a great swap for someone who has a soy allergy, but I like to use it because it’s lower in sodium (~70% less sodium) and has a slightly sweet flavor without any added sugar. Coconut aminos do not have any coconut flavor despite being made from fermented coconut blossom nectar aka “sap”. Since coconut aminos aren’t as processed as soy sauce, there’s more B vitamins and amino acids; however, you’d have to consume a pretty significant amount to make a difference. So enjoy your coconut aminos for the delicious, lower sodium flavor and get your B vitamins and amino acids from your fruits, vegetables, whole grains, and quality protein!
In the photo above I served my meatballs over Miracle Noodles. Be sure to check out my Product Review: Miracle Noodles for more information!
AuthorMeganDifficultyIntermediatePreheat oven to 375 degrees F.
In a large bowl, mix together all the ingredients for the meatballs. Shape into ~1 ½ inch balls (I like to use my 1-½ Tbsp cookie scoop as a guide).
Place meatballs on a lightly oiled baking sheet.
Bake meatballs for 20-25 minutes or until the internal temperature reaches 165 degrees F.
While the meatballs are baking, place first 7 ingredients for the sauce into a saucepan on the stove over medium heat.
Combine cornstarch and water in a small bowl or cup until cornstarch is dissolved. Add to sauce on the stove once it starts to gently boil.
Reduce heat and simmer for 8-10 minutes. Sauce will start to thicken.
In a separate bowl, gently combine sauce with meatballs. Serve over brown rice, cauliflower rice, Miracle Noodles, spaghetti squash, or zucchini noodles.
Ingredients
Directions
Preheat oven to 375 degrees F.
In a large bowl, mix together all the ingredients for the meatballs. Shape into ~1 ½ inch balls (I like to use my 1-½ Tbsp cookie scoop as a guide).
Place meatballs on a lightly oiled baking sheet.
Bake meatballs for 20-25 minutes or until the internal temperature reaches 165 degrees F.
While the meatballs are baking, place first 7 ingredients for the sauce into a saucepan on the stove over medium heat.
Combine cornstarch and water in a small bowl or cup until cornstarch is dissolved. Add to sauce on the stove once it starts to gently boil.
Reduce heat and simmer for 8-10 minutes. Sauce will start to thicken.
In a separate bowl, gently combine sauce with meatballs. Serve over brown rice, cauliflower rice, Miracle Noodles, spaghetti squash, or zucchini noodles.
Notes
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