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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.

top view of a black meal prep bowl with meatballs and rice
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This easy Asian meatball 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 and 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 them with white rice or noodles too.
side shot of Asian meatballs in a black meal prep bowl with brown rice topped with sesame seeds

Ingredients for Meatballs

  • 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.
spoon pouring Asian sauce over meatballs

How to make Asian meatballs

  • Preheat the oven to 375 F and line a baking sheet with parchment paper.
  • In a large bowl, mix together 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 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 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!
close up of meatballs in a bowl with rice

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 a 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

Why are meatballs tough?

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.

Why do my meatballs fall apart?

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.

What do you eat meatballs with?

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.

top view of honey meatballs in a black bowl with 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

side shot of meatballs topped with sesame seeds with a side of rive in a bowl

More meatball recipes

side shot of meal prep meatballs with rice in a black bowl

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5 from 15 votes

Asian Honey Sriracha Meatballs

By: Rena
Servings: 4
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
top view Asian meatballs with brown rice in a black meal prep bowl topped with sesame seeds
These meatballs are sweet, tangy, and full of flavor. Easy to make and perfect for meal prep. Serve with rice or noodles.

Ingredients

  • 1 1/2 lb Lean Ground Beef
  • 1 Egg
  • 1/4 Cup Panko Bread crumbs
  • 2 Tbsp Ketchup
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 2 Cups Cooked Brown Rice
  • Sea salt and pepper, to taste
  • 2 Tsp Sesame Seeds, to garnish
  • 2 Tbsp Sliced Green Onions, to garnish

For the sauce:

  • 1/4 Cup Sriracha
  • 2 Tbsp Reduced-sodium soy sauce
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Honey
  • 1 Tbsp 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 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 1 and 1⁄2-inch meatball, then place it onto the prepared baking sheet. Repeat with 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!

Video

Notes

Substitutes:
Use any other meat, ground chicken or turkey
Serve with any rice, quinoa, or cauliflower rice
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 433kcalCarbohydrates: 39gProtein: 41gFat: 11gSaturated Fat: 4gCholesterol: 146mgSodium: 898mgPotassium: 743mgFiber: 2gSugar: 11gVitamin A: 155IUVitamin C: 12.4mgCalcium: 48mgIron: 5.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Asian
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!
side shot Honey sriracha meatballs in a bowl with rice

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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Recipe Rating




26 Comments

  1. 5 stars
    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!

    1. 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

  2. 5 stars
    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!