Why This Recipe Will Break the Internet:
💥 Explosive flavor combo – sweet honey meets fiery sriracha
⏱ Ready in 30 minutes – faster than takeout
📸 Vibrant colors – perfect for food photography
👶 Kid-friendly (adjust spice level)
🍽 Versatile – appetizer, meal prep, or party food
Ingredients (Serves 4-6)
For the Meatballs:
- 1 lb ground pork (or chicken/turkey)
- 1/2 cup panko breadcrumbs
- 1 egg
- 3 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 2 green onions (finely chopped)
- 1 tbsp soy sauce
- 1 tsp sesame oil
For the Glaze:
- 1/3 cup honey
- 1/4 cup sriracha (adjust to taste)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tbsp butter (for shine)
For the Salad:
- 2 Persian cucumbers (ribboned)
- 1 carrot (julienned)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tbsp sesame seeds
- Pinch of salt
For Serving:
- Lime wedges
- Extra green onions
- Steamed rice (optional)
Step-by-Step Instructions
1️⃣ Make the Meatballs (10 mins)
- Mix all meatball ingredients in bowl
- Roll into 1.5″ balls (makes ~20)
- Bake at 400°F for 15 mins or air fry 10 mins
2️⃣ Create the Glaze (5 mins)
- Combine all glaze ingredients except butter
- Simmer 3 mins until slightly thickened
- Whisk in butter for glossy finish
3️⃣ Toss the Salad (3 mins)
- Use vegetable peeler to make cucumber ribbons
- Toss with other salad ingredients
4️⃣ Glaze & Serve (2 mins)
- Toss hot meatballs in glaze
- Serve over salad with lime wedges
- Garnish with sesame seeds and green onions
Nutrition (per serving – 5 meatballs + salad)
- Calories: 380
- Protein: 22g
- Carbs: 32g
- Fat: 18g
Chef’s Pro Tips
🌶 Spice control: Start with 2 tbsp sriracha, add more
🍯 Sticky secret: Don’t skip the butter in glaze
🥒 Crisp trick: Salt cucumbers first, then pat dry
✈️ Meal prep: Glaze stores separately for 4 days
