Spicy Sriracha Meatballs
These simple-to-make meatballs are made with our Sriracha Petite Diced Tomatoes and covered in a sauce made with Huy Fong Sriracha Ketchup. The sweet and spicy sauce adds the right amount of heat with a touch of garlic, paired with peach preserves for a bit of sweetness. You can easily double the recipe for a large crowd. Keep them warm in a slow cooker until ready to serve.
1 pound lean ground beef1 (10 ounce) can Sriracha® Sriracha Diced Tomatoes & Red Chilies 10 oz, drained very well1/2 cup bread crumbsSalt and black pepper to taste1/4 cup finely chopped onion1 tablespoon chopped fresh parsley1/4 teaspoon garlic powder1 teaspoon red pepper flakes1 egg, beaten1/2 cup Sriracha® Sriracha Ketchup 20 oz1 cup peach preserves
Preheat oven to 375° F. Mix ground beef, petite diced tomatoes, bread crumbs, salt, black pepper, onion, parsley, garlic powder red pepper flakes and egg in a bowl until thoroughly combined.
- Using 2 teaspoons of the mixture, form into small meatballs. Arrange in a large baking dish or sheet pan.
- Bake in oven until meatballs are browned and cooked through, about 25 minutes; drain excess grease.
- In a small saucepan heat the Sriracha Ketchup and peach preserves. Stir the sauce until the preserves are melted and the sauce is heated through.
- Pour sauce over the meatballs and bake an additional 5-10 minutes until sauce forms a glaze. Keep warm in a slow cooker until ready to serve.