Spicy Sriracha Meatballs Recipes

SPICY ITALIAN MEATBALLS

Steps:

• For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
• Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
• For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
• Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
• Transfer to a chafing dish and serve with frilly toothpicks.

SPICY SRIRACHA SPAGHETTI AND MEATBALLS

Steps:

• In a medium mixing bowl, combine the beef, Sriracha, yogurt, brown sugar, salt, bread crumbs, and egg. With a spoon, or your hands, mix the ingredients only until they are evenly combined. (Do not over mix!) Use your hands or a cookie scoop to form the mixture into 1 to 2-inch balls and place them on a plate. Cover and set aside.
• Over low-medium heat, in a large sauté pan, cook the onions in the oil until soft, about 4 minutes. Add the garlic and cook for another minute or so.
• Stir in the tomato purée, Sriracha sauce, brown sugar, and salt.
• Bring to a boil and then immediately reduce heat to low and simmer until the sauce thickens slightly, about fifteen minutes.
• Then stir in the cilantro.
• Add the prepared meatballs to the sauce, cover, and continue to simmer until the meatballs are cooked through, about 8 minutes. (About half way through the cooking process, remove the lid and gently move the meatballs around a bit.)
• While the meatballs are cooking, cook pasta in a large pot of boiling salted water until it's al dente -- just tender but still firm to bite. Drain the pasta and then return it to the pot and drizzle it with olive oil. Cover and set aside.
• When the meatballs are cooked, add them, along with the sauce, to pasta and toss to coat, taking care not to break the meatballs. (If you prefer, you can keep the meatballs and sauce separate and serve it over each portion of pasta.)

SWEET & SPICY SRIRACHA MEATBALLS

Steps:

• Combine all ingredients in a slow cooker. Turn the heat on low.
• Cook for 4 hours.
• Serve warm. Set out extra sriracha/grape jelly sauce for dipping, if desired.