THE RECIPE JOURNAL · Appetizer
Flavor-Packed Sriracha Bang Bang Meatballs
These spicy, tangy meatballs are bursting with bold flavors that will quickly become a family favorite. Perfect as an appetizer or main dish, they’re easy to make and guaranteed to satisfy your craving for something zesty and delicious.
FROM THE KITCHEN • Flavor-Packed Sriracha Bang Bang Meatballs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Prepare and Shape Meatballs
Start by heating your oven to 450°F (230°C) and lightly spray a baking sheet with nonstick spray. In a big bowl, mix together the chicken, pork, bread crumbs, egg, sriracha, garlic powder, chives, salt, and pepper until everything is well combined. Roll the mixture into about 20 meatballs and spread them out on the baking sheet.
02
Bake and Flip Meatballs
Pop them into the oven and bake for 8 minutes. Then, flip each meatball over and bake for another 6 minutes or until they’re cooked through and no longer pink inside.
03
Mix the Spicy Sauce
While the meatballs are cooking, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a bowl to make the sauce. When the meatballs are done, let them sit for a couple of minutes to cool slightly.
04
Coat and Garnish Meatballs
Toss the meatballs gently in the sauce so they’re well coated. Arrange them on a plate, garnish with some shredded carrot and fresh cilantro, and stick a toothpick into each one for easy snacking. Enjoy!
Why you’ll love it
These meatballs bring a perfect balance of spicy, sweet, and savory flavors. They are easy to make and great for any occasion, from weeknight dinners to parties. The creamy sauce adds a delicious kick that everyone will enjoy.
How to serve
Serve these meatballs over steamed rice or noodles for a filling meal. They also work well as an appetizer with toothpicks or alongside a fresh green salad. Adding a sprinkle of chopped green onions or sesame seeds can boost both flavor and presentation.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop to keep the sauce creamy. You can also freeze the meatballs and sauce separately for up to one month.
