Honey Sriracha Glazed Meatball Recipe

Honey-sriracha glazed meatballs and smashed cucumbers

  • serves 3
  • Easy

Check out these Asian inspired honey-sriracha meatballs. These punchy pork meatballs make for a quick and easy midweek fix, plus they're low in calories too

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Ingredients

  • ready-made pork meatballs 12
  • sriracha 3 tbsp
  • runny honey 1 tbsp
  • sesame seeds 1 tbsp
  • lime 1/2, juiced
  • small Lebanese cucumbers 2, (or 1 small regular cucumber)
  • sesame oil 2 tsp
  • caster sugar 1 tsp
  • soy sauce 2 tsp
  • rice wine vinegar 1 tbsp
  • garlic 2 cloves, crushed
  • chilli oil 1 tsp
  • coriander a handful, chopped
  • cooked sushi or jasmine rice to serve

Method

  • Step 1

    Heat the oven to 180C/160C fan/gas 4. Tip the meatballs into a large ceramic baking dish, leaving a space between each. Whisk the sriracha, honey, sesame seeds and lime juice together, then pour all over the meatballs (for extra flavour, if you have time, you can marinate the meatballs in the sticky glaze for up to 8 hours). Bake the meatballs for 20-25 minutes, stirring and turning halfway, until sticky and glossy.

  • Step 2

    Meanwhile, bash the cucumbers into pieces with a rolling pin (this helps them to absorb the dressing) and break up into still smaller bits. Whisk together the sesame oil, sugar, soy sauce, vinegar, garlic, chilli oil and coriander with a little black pepper in a large bowl. Tip in the cucumbers and toss well.

  • Step 3

    Scrape the meatballs with any extra glaze from the dish onto the rice and serve with the cucumbers.

Nutritional Information

  • Kcals 405
  • Fat 27.6g
  • Saturates 8.9g
  • Carbs 13.4g
  • Sugars 11.9g
  • Fibre 2.3g
  • Protein 24.6g
  • Salt 2.8g
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