Sriracha Honey Sweet and Sour Meatballs
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Easy
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35 mins
Add a sweet-spicy kick to your next party or mid-week dinner with these moreish meatballs. The recipe is super flexible, simply choose your mince- pork, chicken or veal and get rolling. They’re perfect to freeze or prep ahead too!
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Skill Level
Easy
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Prep Time
15 mins
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Cooking Time
20 mins
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Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced pork or chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
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