And of course, it seems like everyone loves sriracha. These spicy sriracha meatballs are a dream as an entrée or for parties. Put out a plate and watch them vanish. It’s one of my favorite magic tricks.
As always, bon appétit – and have a wonderful month!
1 lb. ground beef
1/2 cup panko bread crumbs
1/4 cup chopped green onions (white and green), reserving some for garnish
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 cup sriracha
3 Tablespoons honey
3 Tablespoons low-sodium soy sauce
3 Tablespoons rice vinegar
1 Tablespoon grated ginger
3 cloves minced garlic
1/2 teaspoon sesame oil
2 cups cooked jasmine rice
Sesame seeds for garnish
Preheat oven to 375 degrees.
Line a baking sheet with foil, and spray with cooking spray.
In a large bowl, combine all meatball ingredients until everything is evenly distributed.
Roll into 1-1 ½ inch balls and place on baking sheet.
Bake for 20-25 minutes.
While meatballs are cooking, combine all sauce ingredients in a small saucepan. Bring to a boil while whisking constantly.
Turn heat down and simmer for 8-10 minutes, or until sauce thickens.
Remove meatballs, and drain on a paper towel then toss in sauce to coat.
Serve meatballs over cooked rice, and garnish with reserved green onions and sesame seeds.
Instant Pot Teriyaki Chicken Tenders
2 lbs. chicken tenders
1 bottle (around 21 oz.) of your favorite Teriyaki Marinade/sauce (I used Veri Veri Teriyaki)
Instant Pot Directions
Place chicken and sauce in Instant Pot, stir to coat. Cook on high pressure for 10 minutes, then do a natural release.
Serve over cooked jasmine rice.
Slow Cooker Directions
Place chicken and sauce in slow cooker, stir to coat. Cook on low for 6 hours. Serve over rice.