Firecracker Meatballs
Baked ground beef and pork meatballs seasoned with fresh ginger, garlic, and scallions, finished with a creamy honey-sriracha sauce. Ready in 35 minutes for rice bowls or appetizers.
Equipment
- large bowl
- medium-sized cookie scoop
- Baking Sheet
- Medium-sized bowl
Ingredients
Meatballs
- 1 lb ground beef
- 1 lb ground pork
- ½ cup almond flour
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 2 tablespoons grated ginger
- 4 cloves garlic (minced)
- 4 green onions (chopped - whites for the meatballs and greens to serve)
- Sesame seeds (to serve)
Firecracker Sauce
- 2 tablespoons mayonnaise (can be light)
- 2 tablespoons sour cream (can be light)
- 2 tablespoons liquid honey
- 1 tablespoon sriracha (more to taste)
- 1 teaspoon rice vinegar (can sub apple cider vinegar)
Instructions
- Set the oven to 425 °F, gently combine the beef, pork, almond flour, sriracha, soy sauce, ginger, garlic, and scallion whites in a large bowl, then scoop into 1 ½-inch balls and arrange on a baking sheet to bake for 15 to 20 minutes. The mixture should feel tacky but hold a rounded shape without tight packing, and the baked meatballs should develop golden edges and cook through at the center.
- Whisk the mayonnaise, sour cream, liquid honey, sriracha, and rice vinegar together in a medium bowl during baking, then set the bowl aside. The finished sauce should look smooth and creamy, with no streaks of honey or sour cream.
- Transfer the cooked meatballs from the baking sheet to plates, spoon the sauce over them, and finish with the reserved scallion greens and sesame seeds. The sauce should settle into a creamy coating rather than turn thin and oily against the hot baking sheet.
Notes
Texture tip: Fold the meat mixture gently with your fingertips just until combined, and shape with light pressure or a lightly oiled cookie scoop so the centers stay tender instead of dense.
Sauce tip: Always transfer the hot meatballs off the baking sheet and onto plates before drizzling with the sauce so the mayonnaise emulsion stays smooth and does not separate.
Ingredient swap: You can replace the ½ cup almond flour with an equal amount of panko breadcrumbs, quick oats, or finely crushed crackers.
Storage and reheating: Store leftover meatballs and creamy sauce in separate covered containers in the refrigerator. Reheat the meatballs on their own first, then add the chilled sauce and fresh garnish right before serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.