Appetizer: Sriracha Meatball Recipe
I find any excuse to pour sriracha in just about anything I’m making… yes, POUR! I love the taste and it goes well with just about any type of cuisine; as an ingredient or as a sauce/garnish. The spice is pretty powerful, so you can adjust for your palate, but if you haven’t tried it before, try it with this Sriracha Meatball Recipe! It’s my new go-to recipe when cooking for a crowd because the ingredients are inexpensive, easy to make and you can prepare ahead of time and simply pop in the oven to heat before serving.
Sriracha Meatball Skewers
yield: roughly 35-40 meatballs
2 lb ground boneless chicken legs
2 eggs, beaten
3/4 cup panko bread crumbs
4 green onions chopped
1/2 onion, chopped
1 teaspoon ginger/garlic paste
1/3 cup Sriracha (adjust to taste)
1-2 tablespoons soy sauce
2 teaspoons salt
1-1/2 teaspoons pepper
oil for pan frying
3-4 medium sized sweet bell peppers cubed
35-40 cherry tomato (optional)
Preheat oven to 350 degrees. Combine all ingredients, mixing well, but not over mixing.
Form into 1.5” balls (makes approx. 35-40). Heat oil in pan over medium high heat on stove top. Cook meatballs in pan until just browned.
Bake in preheated oven about 20 minutes, or until cooked through.
Allow to cool and thread onto 10” bamboo skewers alternating with sweet bell pepper chunks and cherry tomatoes. We used two meatballs and three cubes of sweet bell pepper and/or one cherry tomato.
This recipe was featured in Eat at Home and: