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This Meal Prep Asian Honey Sriracha Meatballs Recipe is so flavorful and easy to make. They have a sweet but tangy flavor to them, and they make a perfect meal for lunch or dinner. These Meatballs are so moist and very delicious.
You may also like my buffalo chicken meatballs or my garlic chicken meatball bowl.
Asian meatballs is one of my favourite meatballs to make and the kids love them too because they always love that sweet and tangy Asian flavor in whatever I make them. This Asian meatballs recipe is just perfect for those who love to prep their meals ahead. They are so easy to make, have a sweet and tangy flavor, and are ready in just about 30 minutes or so.
The best part about these Asian meatballs is the fact that they are baked and not fried. If you don’t have any brown rice, feel free to use some quinoa instead. Making rice is so easy, though. Check out my post on how to cook white rice on the stove.
Recipe Summary
- Perfect for meal prep: Meatballs are perfect to make ahead for meal prepping.
- Easy to make: It is easy to make meatballs once you have your ingredients ready. The oven will do most of the work for you.
- Tasty: I love how tasty these Asian Inspired honey meatballs turned out. It is so delicious. You can eat them with white rice or noodles too.
Ingredients needed
- Ground Beef: get 90% lean ground beef to keep the calories down.
- Egg: used as a binder
- Panko Bread crumbs: I like to use breadcrumbs not just as a binder, but to make the meatballs more soft and juicy. It prevents the meatballs from becoming dry and chewy
- Ketchup: adds flavor.
- Seasonings: Garlic Powder, Onion Powder, salt and pepper, to taste
- Cooked Brown Rice: to serve with the meatballs.
- To garnish: Sliced Green Onions, Sesame Seeds,
- For the meatball Asian Sauce: Sriracha, Reduced-sodium soy sauce, Apple Cider Vinegar, Garlic Clove, honey, and freshly grated ginger.
How to make Asian Meatballs
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- In a large bowl, mix ground beef, breadcrumbs, eggs, garlic powder, onion powder, ketchup, salt, and pepper until well combined.
- Take a spoonful of mixture and shape it between your hands into a one and 1⁄2-inch meatball, then place it onto the prepared baking sheet. Repeat with the remaining mixture.
- Bake for 12-15 minutes, or until meatballs are browned and cooked through.
- Meanwhile, place all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes, or until is reduced and thick.
- Once cooked, remove meatballs from the oven and pour over the sauce. Toss to coat.
- To assemble the meal prep bowls, divide the cooked brown rice among 4 containers. Top with glazed meatballs, and garnish with green onions and sesame seeds.
- Refrigerate for up to 5 days and reheat just before serving. Enjoy!
How to make in the air fryer
- In a large bowl, mix ground beef, breadcrumbs, eggs, garlic powder, onion powder, ketchup, salt, and pepper until well combined.
- Take a spoonful of mixture and shape it between your hands into a one and 1⁄2-inch meatball, then place it onto the prepared baking sheet. Repeat with the remaining mixture.
- Spray the air fryer basket with cooking spray. Place the meatballs (you may need to work in batches) to the air fryer basket and air fry at 370F for 8 minutes.
- Open the basket and shake well to move the meatballs around. Continue air frying for another 3-4 minutes until cooked through.
- Depending on the size of the meatballs give or take 1-2 minutes.
- Remove the meatballs and place them in a bowl. Pour the prepared sauce (instructions on the recipe card) over the meatballs. Toss to combine. Garnish with sesame seeds. Serve with rice or noodles, and enjoy.
Recipe Notes and Tips
- Don’t like beef? You can use ground chicken or ground turkey instead of beef.
- Keep this dish low in carbs and serve it with veggies or Cilantro Lime Cauliflower Rice
- You may place parchment paper on the sheet pan for easy cleanup when baking the meatballs.
- Instead of honey, you can use brown sugar.
- Do not over cook the meatballs.
- You can add more sriracha for a spicier kick or add in some cayenne pepper.
Frequently asked questions
Meatballs don’t usually turn out as moist as you would like them to be. The reason is that when you cook meatballs, the meat tends to shrink and makes it tough. It is best to add some sort of moisture like eggs and breadcrumbs to ensure the meatballs don’t come out tough and rather moist and tender.
The reason this happens is that meatballs usually need some sort of binder to hold the meatballs together. Adding breadcrumbs helps solve this problem. Just be sure not to add too many breadcrumbs.
Meatballs are great served with any type of spaghetti with butter sauce, marinara sauce, or creamy alfredo sauce. You can also serve meatballs with sauteed veggies, rice, quinoa, couscous, or cauliflower rice.
Storing and reheating
- Storing: Store the meatballs with rice and veggies in a sealed container or meal prep containers in the fridge for up to 5 days. You can also freeze them for up to 3 months.
- Reheating: To reheat your leftovers or meal prep meatballs, reheat in the microwave for 1-2 minutes or until they are heated through.
More meal prep recipes
- Italian Turkey Meatballs
- Easy Lemon Asparagus Shrimp Recipe
- Meal Prep Turkey Meatball Zoodles
- Chicken Teriyaki Meal Prep Bowl
- Beef Burrito Meal Prep
- Chicken Taco Meal Prep
- Oven-baked Salmon Meal Prep
More meatball recipes
- Crockpot Swedish Meatballs
- Italian Baked Turkey Meatballs
- Turkey Meatballs in Curry Sauce
- Buffalo Chicken Meatballs
- Vegetarian Meatballs
- Chicken Meatballs in Cranberry Sauce
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Asian Honey Sriracha Meatballs
Equipment
- Sheet Pan
- Large bowl
- spatula
Ingredients
- 1 1/2 pound Lean Ground Beef
- 1 Egg
- 1/4 Cup Panko Bread crumbs
- 2 tablespoons Ketchup
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Cups Cooked Brown Rice
- Sea salt and pepper, to taste
- 2 teaspoons Sesame Seeds, to garnish
- 2 tablespoons Sliced Green Onions, to garnish
For the sauce:
- 1/4 Cup Sriracha
- 2 tablespoons Reduced-sodium soy sauce
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Honey
- 1 tablespoon Fresh Ginger, Grated
- 1 Garlic Clove, minced
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- In a large bowl, mix together 1 1/2 pound Lean Ground Beef, 1/4 Cup Panko Bread crumbs, 1 Egg, 1/2 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 tablespoons Ketchup, Sea salt and pepper, to taste, until well combined.
- Take a spoonful of mixture and shape it between your hands into a 1 and 1⁄2-inch meatball, then place it onto the prepared baking sheet. Repeat with the remaining mixture.
- Bake for 12-15 minutes or until meatballs are browned and cooked through.
- Meanwhile, place all the ingredients for the sauce in a small saucepan ( 1/4 Cup Sriracha, 2 tablespoons Reduced-sodium soy sauce, 1 tablespoon Apple Cider Vinegar, 2 tablespoons Honey, 1 tablespoon Fresh Ginger, and 1 Garlic Cloves) and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes or until it is reduced and thick.
- Once cooked, remove meatballs from the oven and pour over the sauce. Toss to coat.
- To assemble the meal prep bowls, divide the 2 Cups Cooked Brown Rice among 4 containers. Top with glazed meatballs, and garnish with 2 teaspoons Sesame Seeds and 2 tablespoons Sliced Green Onions.
- Refrigerate for up to 5 days and reheat just before serving. Enjoy!
Video
Notes
- Use any other meat, ground chicken or turkey
- Serve with any rice, quinoa, or cauliflower rice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were incredible!
So happy you loved them
I never leave reviews on recipes because I almost never feel the seasoning is where it should be, and I tweak most recipes just by my families taste. This recipe is THE BEST recipe I’ve ever made that I’ve followed. My husband and I could not stop talking about how impressed we are about it. I did add a bit of extra honey and soy sauce to the sauce to tone down the spice. I would give this more than 5 stars if I could!
So moist and flavorful
Hey, quick question, what is the serving size?
Hi. It all depends on the size of the meatballs and how many you make. I was able to make about 16 of them so it would be 4 meatballs
Made this for lunch prep this week and they’re such a hit! A little spicy for me but I think that’s due to me swapping out regular meatballs for veggie meatballs! For my husband the heat was just right so next time I’ll just reduce my sriracha a tad bit otherwise PHENOMENAL!
Just perfect! glad you both loved it. Veggie meatballs sound yummy.
Hi Rena,
Thanks for this recipe! We had it for dinner tonight and it was delicious!
Mary
Thank you Mary. So glad you guys loved it.
Hi, is the rice part of the nutrition facts or just the meatballs?
Hi. It included the brown rice
Do I measure the rice to 2 cups before or after cooking?
After. It is 2 cups of cooked brown rice
can you use normal breacrumbs if you dont have panko ?
Hi. Yes you can
Can I use a white vinegar instead of apple cider vinegar?
yes you can
When do you mix in the breadcrumbs ? I think you forgot to include them in the directions 🙂
Hi there. you are right! We just fixed it. It does go in with the meat, eggs, and all the other ingredients.
Would 1/4 cup of sriracha not make this incredibly spicy?
For the whole meal no.But you can definitely use half the amount
Can I Replace the honey with maple syrup ?
Hi there. Yes you can
Would these work with ground turkey instead of ground beef?
Hi Cristina. Yes it will