The perfect sweet and spicy meatballs? Yes, please! Finally, meatballs that I enjoy eating.
Let me tell you, I’m not the greatest meatball fan, but THESE meatballs? Always – serve them to me any day you want!
They are so easy to make, super tasty, and totally family-approved. I love to pair them with our family-famous buttery yellow rice, to get the match made in heaven. Want to serve both kids and adults? Easy-peasy: Just skip the hot sauce for the kids, and everyone would be happy.
Ready to see how simple this recipe is? Let me show you how to make these sweet and spicy meatballs with just a few ingredients.
The Meatballs
Sure, you can find plenty of recipes that use frozen, pre-made meatballs, but let’s make them from scratch. I believe that way you can control the flavours, the texture, and even adapt them to fit your dietary needs. So isn’t that actually better?
You can also repurpose the homemade meatballs because they are so versatile.
Simply change the spices used or the sauce, and you’ve got a whole new meal to impress your family with. Trust me, this recipe might just become one of your all-time favourites.
So, now roll up your sleeves, grab a pen and paper (or my recipe template), and let’s get started!
What Do You Need
For the meatballs:
Ground meat – Ground beef is a great choice for these meatballs and works beautifully. But if you want to mix things up, feel free to mix it with a bit of pork or even pure lamb meat. No matter your choice, these meatballs will taste amazing!
Onion – I never make beef patties or meatballs without the sweet flavour of the onion. So trust me on this and you will never go back to the old plain meatballs. It is crucial to chop it super finely so it blends right in, no big chunks here (not everyone loves those).
Garlic – Always use garlic, for a perfect flavour. Make sure garlic is minced or very finely chopped so it melts nicely into the mix.
Spice Mix – What I like to use for perfect taste is a mix of: salt and pepper, smoked paprika, ground cumin, dried oregano and thyme. Feel free to adjust to your taste, but try my mix first.
Egg – Egg helps hold everything together, making perfectly shaped meatballs that don’t fall apart.
Bread Crumbs – To make sure the meatballs are moist but not too slimy – breadcrumbs are a must. Start with a little and add more if needed until the texture is just right for shaping. But don’t overdo it, or they will get too dense and hard.
For the sweet and spicy sauce:
Hot Sauce – You can use either Sriracha (my preference) or Frank’s Red Hot sauce. Each has a slightly different acidity, so if it feels too tangy, just add a bit more honey to balance it out.
Honey – Although you can add brown sugar, I highly recommend going with honey instead. It is sweeter, healthier, and gives the sauce a smooth, nice texture. To bring the sauce to another whole level, I like adding some minced garlic. You will be surprised how good the flavour can get when garlic is added.
Butter – Butter always makes everything better, right? In this case, it gives the sauce a rich and glossy finish.
*Missing an ingredient or need a quick fix? No worries – get my Last Minute Substitutes List and problem-solved!
Equipment
Dutch oven – All you need is a Dutch oven – full stop. Aside from the small utensils, wooden spoon, spatula here-there, of course. If you are curious why I am so obsessed with it or if you need tips on picking the right one, let me know. I’m happy to help you fall in love with it too.
Alternatively, you may use a small saucepan for the sauce and an air fryer to cook the meatballs. I want to give you more options so you choose based on what you have or what you prefer to use.
The Perfect Sweet and Spicy Meatballs
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes30
minutesTry this perfect sweet and spicy meatballs recipe - a flavourful dish, perfect for easy dinner and as a party appetizer.
Ingredients
- For the meatballs
500 grams ground beef meat
1 egg
½ cup panko bread crumbs (you may need to adjust based on desired texture)
½ small onion, very finely chopped
1-2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon thyme
- For the sauce
1 cup Sriracha sauce (or Frank’s hot sauce)
½ cup honey
1 clove garlic, minced
50 grams butter to finish the sauce
Directions
- Make the meatballs
- Add the meat in a bowl, large enough to mix everything together.
- Finely chop both the onion and garlic (using a food processor or a knife). Add and mix them with the meat.
- Combine all the spices and add them into the meat.
- Crack an egg and mix everything together with a spatula.
- Gradually start adding the breadcrumbs while mixing with your hands. We aim for a texture that is moist, but firm enough to roll into balls. Make sure you do not add too many breadcrumbs, as they can make meatballs break.
- Start shaping: Roll the mixture into meatballs and place them on a pan lined with parchment or wax paper. To measure, you can use a spoon or an ice cream scoop. Chill them in the fridge for at least 30 minutes to firm them up.
- To cook the meatballs, heat a little olive oil in a Dutch oven over low-medium heat and fry the meatballs until golden brown. Alternatively, you can cook them in an air fryer at a medium heat for 15–20 minutes, shaking halfway through. Once cooked, set the meatballs aside and start working on the sauce.
- Make the sauce
- In a small saucepan or your Dutch oven combine the hot sauce and honey. Cook over low-medium heat until the sauce thickens and reduces, about 15 minutes.
- Turn off the heat and stir the putter slowly until it melts and forms a nice glaze. Add the cooked meatballs to the sauce and gently toss them to coat evenly.
- Serve
- Add the glazed meatballs on a deep serving plate and sprinkle with chopped parsley to finish.
How to serve the sweet and spicy meatballs
I love serving the meatballs with my family’s favourite yellow butter rice, but you can also serve with mashed potatoes or your favourite salad.
Ready to party? These meatballs are also an amazing party appetizer. Poke them with chopsticks and serve them on a flat serving plate for your guests. Make sure you have the recipe handy as all those requests to share it are up to come.
How to Store Leftovers
Leftovers make for a perfect lunch the next day. Just toss them over rice or your favourite green salad, and voilà!
If you want to freeze them, I recommend freezing the meatballs uncooked, for the best results. The sauce doesn’t freeze well, so it’s better to make it fresh later.
Spread the Word
Don’t forget to let me know how they turned out! Share the recipe with friends and family, and spread the word for some inspiration. Enjoy the cozy, warm season!
Let’s try some other recipes to complete the menu
