Sriracha meatballs recipe 1/4 pound

We know you know SrirachaIts benefits are a plus to pretty much any dish besides ice cream. Turns a basic egg into a breakfast with a kick, a reheated pizza slice into a snack with a pizza. Heck, even Rogue Alice Making the Rog Sriracha Hot Stout To give beer lovers a delicious soda pop with a bump at the back end. If you’re the type to take a familiar fare and spin a little bit on it, then keep reading; We do something different with tried and true meatballs, giving them a well-deserved flavor. Serve it with pasta or vegetables, or eat it on its own. Make sure to do more because you’ll want to eat some leftovers.

Sriracha meatballs
Erin McGrady

Preparation time: 15 minutes

Cooking time: 40 minutes


1 1/2 cups shredded bread (2 slices of sourdough)
Half a cup of whole milk
1 egg, beaten
1 pound of ground beef (we used 80/20)
Half a cup of parsley
A quarter cup of grated pecorino cheese
1 clove of minced garlic
2 1/2 tsp Sriracha
1 teaspoon salt
½ 1 teaspoon Worcestershire sauce
4 1-inch cubes of mozzarella cheese
3 cups of tomato sauce (24-ounce jar)

Sriracha meatballs
Erin McGrady


Preheat oven to 400 degrees Fahrenheit.

Pour the milk over the bread into a bowl until the bread absorbs the milk.

In a separate bowl, mix onion, egg, beef, parsley, cheese, garlic, Sriracha, salt and Worcestershire sauce together. Gently add the milk and bread mixture. Do not get too confused.

Divide the mixture into four parts (half a pound each) and shape each portion into a meatball.

Place a cube of mozzarella cheese in the center of each meatball, then cover.

Sriracha meatballs
Erin McGrady

Place the meatballs on a greased baking sheet so that they do not come into contact.

Bake meatballs for 30 minutes.

While the meatballs are cooking, simmer the tomato sauce over a low heat.

Once the meatballs are cooked, put them in the tomato sauce on low heat for 10 minutes.

Add a little cheese to the top.


Sriracha meatballs
Erin McGrady

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