Ingredients
For the Meatballs:
- 1 pound ground lean chicken, turkey, or beef (adjust cooking time depending on the meat)
- ¼ cup diced red onion for added sweetness and texture
- 2 ½ tablespoons arrowroot starch or potato starch as a binder
- 2 tablespoons sriracha for heat (use unsweetened chili paste for Whole30)
- 1 tablespoon unsweetened tomato sauce or tomato paste
- ½ tablespoon apple cider vinegar or 1 tablespoon tamari sauce for tanginess
- ½ tablespoon fresh grated ginger or ¼ teaspoon ground ginger
- 1 teaspoon minced garlic (about 1 large or 2 small cloves)
- ¼ teaspoon kosher salt and a dash of black pepper for seasoning
- 1 large egg, whisked, to bind the ingredients
For the Sweet and Spicy Sriracha Sauce:
- 1 ¼ cup tomato sauce (use 2 tablespoons of tomato paste for a thicker sauce)
- 8 ounces crushed pineapple, partially drained (reserve 1-2 tablespoons of juice)
- 2 tablespoons sriracha or Whole30 sriracha substitute
- ½ tablespoon fresh grated ginger or ¼ teaspoon ground ginger
- 2 teaspoons apple cider vinegar or 1 tablespoon tamari sauce
- 1 teaspoon minced garlic (1 large or 2 small cloves)
- 1 teaspoon red pepper flakes (add more for extra heat)
- 2-3 tablespoons honey to taste (omit for Whole30)
- Salt and pepper to taste
Instructions
1. Prepare the Meatballs
Preheat your oven to 450°F and grease a large sheet pan or line it with foil. In a large mixing bowl or the bowl of a stand mixer, combine the ground meat, diced onion, starch, sriracha, tomato sauce, vinegar, ginger, garlic, salt, and pepper. Add the whisked egg last, mixing thoroughly until all ingredients are well incorporated. If the mixture feels too wet, refrigerate it for 30 minutes to firm up. Shape the mixture into 15-18 meatballs, each about 1 ½ to 2 tablespoons in size, slightly larger than a golf ball. Place the meatballs evenly on the prepared baking sheet.
2. Bake the Meatballs
Bake the meatballs for 12-15 minutes, rotating the pan halfway through to ensure even cooking. The meatballs should be firm and slightly browned. For poultry, the internal temperature should reach 165°F, while beef should reach 160°F.
3. Prepare the Sauce
While the meatballs bake, prepare the sweet and spicy sriracha sauce. Combine tomato sauce, crushed pineapple, reserved pineapple juice, sriracha, ginger, vinegar, garlic, and red pepper flakes in a food processor. Blend until smooth. Transfer the sauce to a medium pan and bring it to a soft boil. Reduce the heat and simmer for 10 minutes. Add honey one tablespoon at a time, tasting and adjusting the sweetness as needed. Season with salt and pepper to taste.
4. Combine Meatballs and Sauce
Once the meatballs are cooked, add them to the simmering sauce. Toss them gently to coat evenly. Let the meatballs simmer in the sauce for an additional 10 minutes to absorb the flavors fully.
5. Garnish and Serve
Transfer the meatballs to a serving dish and garnish with freshly chopped cilantro if desired. Serve immediately as an appetizer, over rice or noodles, or alongside roasted vegetables for a complete meal.
Notes
- For evenly sized meatballs, use a cookie scoop or tablespoon to portion the mixture.
- Refrigerating the meat mixture before rolling helps it hold its shape better during cooking.
- Be sure not to overcrowd the baking sheet, as this ensures even browning and cooking.
- For the best flavor, use fresh ginger and garlic instead of powdered versions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes