Honey Sriracha Meatballs

Sweet, tangy, and with a bit of a spicy kick. I prefer serving with sticky sushi rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If baking meatballs, preheat oven to 425. Else, hold off on making them until the sauce is coming together.

Step 2

Start the sauce by combining Honey, Sriracha, Rice Vinegar, Mirin, and Sesame Oil in a nonstick saucepan. You'll want to choose a vessel large enough to roll the meatballs in later to coat with the sauce. Heat over medium/med-low.

Step 3

Once the sauce has reached a good, gentle simmer, lower the heat to med-low. Get a heatproof 2-cup bowl and borrow about 1/2 cup of the sauce. Let the borrowed bit cool down for a minute, then add cornstarch. Whisk until fully integrated, then recombine with the rest of the sauce. Should make it nice and glossy

Step 4

At this point, your sauce should be coming together and thickening up well enough that you can leave it on a low heat and only need to stir occasionally. If you're baking your meatballs, use a metal, nonstick pan, and put coat each meatball in olive oil before you bake for 15-18 minutes agitating 3/4 through for even crispier results.

Step 5

If frying, heat a skillet over med-high with olive oil in it, and make sure your meatballs have been able to defrost before introducing them to hot oil. Fry until you've got a nice crispy edge on them and don't worry about the internal temp. Incorporate them into the sauce for a few minutes, and they'll be cooked enough.

Step 6

Back to the sauce. Add soy sauce to taste, but ALWAYS TASTE YOUR FOOD BEFORE YOU ADD SALTY THINGS. Combine meatballs and sauce in the saucepan, but try not to dump a bunch of olive oil in. Top with sesame seeds.

Step 7

If you've found your sauce is too spicy for you, a few dabs of rice vinegar will bring the heat down well enough.