Good ole meatballs but with a fresh kick of spicy sriracha flavours, coated in a sweet and sticky sauce.




  • Snacks
  • Superfoods


  • Asian

Cooking Methods

  • Frying

Prep Time

20 minutes

Cooking Time

20 minutes


These sweet and sticky meatballs can be prepared beforehand and just tide your guests over dinner time. Bite-sizes snack, that kids will love too. Great for around the fire or watching the game. Serve alongside with fresh bread, vegetable sticks and dips.



Place the ground beef, garlic, onion, chilli flakes, thyme, breadcrumbs, egg, salt and pepper into a large bowl and using your hands, mix all the ingredients together.
Roll the mixture into small -medium sized balls. Heat the olive oil over a medium heat and cook the meatballs in batches, for about 10 minutes, making sure to brown them on all sides.
Remove them from the pan and set them aside.
Add the sriracha, barbeque sauce, sugar, honey, smoked paprika, lime zest and juice to the same pan and stir.
Allow this to cook for about 3-5 minutes over a moderate heat.
Add the meatballs and cook for a further 3 minutes, making sure the meatballs are well coated with sauce. Remove the pan from the heat.
Arrange the meatballs in a serving dish and pour the sauce over them.
Garnish with the finely sliced spring onion and micro herbs.
Serve hot or cold alongside other finger food for a entertaining and kuier snack.
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