bite-sized meatballs are packed with flavor and perfectly paired with a spicy, creamy sriracha sauce that adds the perfect kick. They’re great for parties, snacks, or anytime you want a tasty, crowd-pleasing appetizer.
Prep Time15 min
Cook Time14 min
Total Time29 min
Difficulty
Medium
Smart Cooking Tips
Use fresh ground meat for the best texture and flavor.
Don’t overcrowd the pan when cooking meatballs to ensure even browning.
Adjust the sriracha amount to control the spice level to your preference.
Ingredients
0/17
Why This Recipe Is So Tasty
These meatballs are packed with bold flavors that balance spicy, sweet, and tangy notes. The creamy sauce adds a perfect kick without being overpowering. They make a great appetizer or snack that’s sure to please a crowd.
Step 1
Lightly heat your oven to 450°F (230°C) and lightly spray a baking sheet with nonstick spray. In a large bowl, mix together the chicken, pork, bread crumbs, egg, sriracha, garlic powder, chives, salt, and pepper until everything is well combined. Shape the mixture into about 20 small meatballs and arrange them on the prepared baking sheet.
Step 2
Pop the meatballs in the oven and bake for 8 minutes. Then, flip them over and bake for another 6 minutes or until they’re cooked through and no longer pink inside.
Step 3
While the meatballs are baking, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a bowl to make the sauce. When the meatballs are done, let them rest for a couple of minutes before gently tossing them in the sauce.
Step 4
Transfer the sauced meatballs to a serving plate, garnish with some shredded carrot and fresh cilantro, and don’t forget to stick a toothpick in each one for easy snacking.
266
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Style Ideas
Serve these meatballs warm on a platter with toothpicks for easy snacking. They also pair well with a side of crunchy vegetables or a simple green salad to balance the richness of the sauce.
Storage Instructions
Store leftover meatballs and sauce separately in airtight containers in the refrigerator. They will keep well for up to three days. Reheat gently on the stove or microwave to avoid drying them out.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes, you can prepare and cook the meatballs ahead, then toss them in the sauce just before serving.
Can I use all chicken or all pork instead of a mix?
Yes, you can use all ground chicken or all ground pork, but the texture and flavor may vary slightly.
What can I substitute for panko bread crumbs?
You can use regular bread crumbs or crushed crackers as a substitute.
How spicy is the sauce?
The sauce has a mild to moderate heat from the sriracha balanced with sweet chili sauce and mayo.
Can I bake the meatballs on a wire rack instead of a baking sheet?
Yes, using a wire rack helps the meatballs cook evenly and stay crispy.
Is there a way to make this recipe gluten-free?
Use gluten-free bread crumbs and check that the sweet chili sauce is gluten-free.
How should leftover meatballs be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cooked meatballs?
Yes, freeze cooked meatballs in a single layer, then transfer to a bag; thaw before reheating and saucing.
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