If you’re looking for a dish that’s equal parts easy, delicious, and crowd-pleasing, these Honey Sriracha Meatballs are about to become your new go-to. Glazed in a sticky, sweet, and spicy sauce, they’re perfect as an appetizer, main dish, or even for meal prepping. Trust me—I’ve made these for every holiday gathering from Halloween straight through New Year’s Day, and people rave about them every single time.
What makes these Honey Sriracha Meatballs so special? They’re hearty, flavorful, and have just the right kick of spice. Plus, they’re super versatile—you can make them on the stove, in your slow cooker, or even with store-bought Honey Sriracha Meatballs if you’re short on time. And if you want to take things up a notch, try swapping in my Hot Honey Sauce for an extra fiery twist. Let’s get cooking!
Why You’ll LOVE This Recipe
- Two Cooking Methods : Whether you prefer the stove top or slow cooker, I’ve got you covered. There’s even a make-ahead option for those busy holiday days.
- The Sauce is EVERYTHING : Sweet, spicy, garlicky, and only 4 ingredients? Yes, please! It’s so good, I like to double it and use the leftovers on chicken wings or roasted veggies.
- Perfect for Entertaining : These Honey Sriracha Meatballs are a guaranteed hit at parties, and they’re easy to scale up for larger crowds. Move over, Grape Jelly Meatballs—there’s a new star in town!
Ingredients You’ll Need
This recipe uses simple pantry staples, so chances are you already have most of what you need. Here’s the lineup:
- Meatballs : I love using pre-cooked frozen homestyle Honey Sriracha Meatballs because they’re quick and convenient. But if you’re feeling ambitious, homemade meatballs.
- Honey : Local honey is my favorite, but feel free to use whatever you have on hand. If you’re feeling adventurous, try my Hot Honey for an extra kick.
- Sriracha Sauce : Use your favorite brand—I’m partial to Sky Valley for its flavor and price (not sponsored, just obsessed).
- Ketchup : I recommend sugar-free ketchup since the honey adds plenty of sweetness.
- Garlic : Freshly minced garlic gives the best flavor, but jarred minced garlic or garlic powder works in a pinch.
- Green Onions : Totally optional, but they make a great garnish for a pop of color and freshness.
How to Make Honey Sriracha Meatballs (2 Ways!)
One of the best things about this recipe is how flexible it is. You can whip it up in under 20 minutes on the stove or let it simmer low and slow in your crockpot. Either way, it’s foolproof. Here’s how:
Stove Top Method
- Heat a little olive oil in a large pot over medium heat. Sauté the garlic until fragrant—about 1 minute.
- Stir in the honey, sriracha, and ketchup. Let the sauce come to a gentle boil, stirring occasionally.
- Add the Honey Sriracha Meatballs and toss them in the sauce until they’re fully coated.
- Cover the pot and let everything simmer for about 15-20 minutes, or until the meatballs are heated through.
- Garnish with chopped green onions and serve warm. Boom—done!
Slow Cooker Method
- Combine the honey, sriracha, ketchup, and minced garlic in your slow cooker.
- Add the Honey Sriracha Meatballs and stir until they’re evenly coated in the sauce.
- Cover and cook on low for 4 hours or high for 2 hours, or until the meatballs are hot and the sauce has thickened slightly.
- Sprinkle with green onions before serving. Easy peasy!
Make-Ahead Tips
Need to prep these ahead of time? No problem! Here’s how:
- For the Stove Top : Mix the sauce ingredients and mince the garlic up to 3 days in advance. Store everything separately in the fridge, then simply follow the cooking instructions when you’re ready to serve.
- For the Slow Cooker : Combine all the ingredients (except the green onions) in the crockpot insert and refrigerate overnight. The next day, just set it to low or high and let it cook until warmed through.
Storing Leftovers
Got extras? Lucky you! Store any leftovers in an airtight container in the fridge for up to 4 days. These meatballs also freeze beautifully for up to 3 months. To reheat, warm them on the stove or in the slow cooker until heated through.
3 Tips for the Best Honey Sriracha Meatballs
- Adjust the Spice Level : This recipe is medium-spiced, which suits most palates. Taste the sauce before adding the meatballs—if you want more heat, add 2 tablespoons of sriracha at a time. For less spice, add 2 tablespoons of ketchup instead.
- Make Your Own Honey Sriracha Meatballs : While store-bought meatballs are convenient, homemade ones are worth the effort.
- Double or Triple the Batch : This recipe is perfect for feeding a crowd or meal prepping. Serve leftovers over rice, on a salad, or alongside roasted veggies for a quick dinner later in the week.
Frequently Asked Questions (FAQs)
Do Honey and Sriracha Go Together?
Absolutely! Honey and sriracha are a match made in flavor heaven. The sweetness of honey perfectly balances the heat and tanginess of sriracha, creating a harmonious blend of flavors. This combination is often described as “sweet heat,” and it’s incredibly versatile—you can use it on everything from Honey Sriracha Meatballs and chicken wings to roasted veggies and even pizza. If you’re a fan of bold, complex flavors, this duo is a must-try!
Are Meatballs Healthy or Unhealthy?
It depends on how they’re made! Honey Sriracha Meatballs can be healthy or unhealthy based on the ingredients and preparation method:
- Healthy Honey Sriracha Meatballs :
- Made with lean proteins like ground turkey, chicken, or grass-fed beef.
- Include added veggies (like grated zucchini, carrots, or spinach) for extra nutrients.
- Baked or air-fried instead of fried in oil.
- Paired with whole-grain sides or veggies.
- Unhealthy Honey Sriracha Meatballs :
- Made with fatty meats and high-calorie binders like breadcrumbs soaked in cream.
- Fried in large amounts of oil.
- Covered in sugary sauces or served with refined carbs like white bread or pasta.
To keep your Honey Sriracha Meatballs healthy, focus on lean proteins, minimal processing, and nutrient-dense sides. And don’t forget—portion control matters too!
Can You Eat Meatballs Cold?
Absolutely! Meatballs can be enjoyed cold, especially if they’ve been properly stored and reheated (if needed). Here’s what to keep in mind:
- Safety First : Make sure the meatballs were cooked thoroughly and stored in the refrigerator within 2 hours of cooking. They should be eaten within 3-4 days of being refrigerated.
- Meal Prep Friendly : Cold meatballs are great for meal prepping. Toss them into salads, wraps, or lunchboxes for a quick, protein-packed snack.
- Flavor Check : Some people prefer the flavor of cold meatballs because the sauce has had time to meld with the meat.
If you’re eating them straight from the fridge, consider giving them a quick zap in the microwave or a few minutes in a skillet to warm them up—it’s not necessary, but it can enhance the texture and taste!
More Appetizer Recipes You Might Enjoy:
Print
Honey Sriracha Meatballs
- Total Time: 30 mins
- Yield: 6 1x
Description
These Honey Sriracha Glazed Meatballs are made with just six simple ingredients and strike the perfect balance between spicy and sweet. Quick and easy to prepare, you can cook them on the stove or in your slow cooker, making them a versatile choice for appetizers, main dishes, or meal prep.
Ingredients
- 2 lbs of meatballs (pre-cooked—store-bought or homemade)*
- ½ cup honey (local honey is great, but any kind works!)
- ¼ cup sriracha sauce (I love Sky Valley—it’s flavorful and affordable)
- ½ cup ketchup (sugar-free recommended, since the honey adds sweetness)
- 4 cloves garlic, minced (or 2 teaspoons garlic powder if you’re in a pinch)
- ¼ cup green onions, chopped (for garnish—optional but recommended!)
Instructions
Stovetop Method
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté for 3-5 minutes, or until softened and translucent.
- Stir in the honey, sriracha sauce, and ketchup. Bring the mixture to a boil, stirring occasionally.
- Lower the heat to medium-low and add the pre-cooked meatballs. Stir gently to ensure the meatballs are evenly coated with the sauce.
- Cover the pot with a lid and let the meatballs simmer for 10-15 minutes, or until they are heated through.
- Garnish with chopped green onions before serving.
Slow Cooker Method
- In the slow cooker, combine the honey, sriracha sauce, ketchup, and minced garlic. Stir well to blend the ingredients.
- Add the pre-cooked meatballs and toss them in the sauce until fully coated.
- Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, or until the meatballs are warmed through.
- Serve with chopped green onions as a garnish.
Recipe Notes
- Meatball Options : Use store-bought pre-cooked meatballs for convenience, or make your own using turkey, beef, or chicken.
- Storage Tips :
- Refrigerate in an airtight container for up to 4 days.
- Freeze in an airtight container for up to 3 months. Reheat in a pot, slow cooker, or microwave until warmed through.
- Make-Ahead Instructions :
- Stovetop : Mince the garlic and store it in an airtight container. Mix the sauce ingredients and store them separately. Thaw frozen meatballs or prepare homemade ones up to 3 days in advance.
- Slow Cooker : Combine all ingredients (except the garnish) in the slow cooker insert, cover, and refrigerate for up to 3 days. Cook as directed when ready to serve.
Enjoy these sweet, spicy, and savory Honey Sriracha Meatballs as an appetizer, main dish, or meal prep option!
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 8
- Calories: 278 kcal
1 thought on “Honey Sriracha Meatballs”