Description
Tender meatballs coated in a sticky, sweet-and-spicy glaze make the ultimate crowd-pleasing party appetizer. Ready in just 30 minutes, these meatballs are perfect for gatherings, game days, or a fun dinner.
Ingredients
Scale
- 1 lb ground beef (or ground pork, chicken, or turkey)
- 1/4 cup breadcrumbs (panko or regular)
- 1 large egg
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1 tbsp fresh parsley, chopped (optional)
- 1/2 cup apricot jam or grape jelly
- 1/4 cup sriracha or chili garlic sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp brown sugar (optional)
- 1/4 tsp garlic powder
- Toasted sesame seeds (optional, for garnish)
- Chopped green onions (optional, for garnish)
- Extra fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, minced garlic, salt, pepper, smoked paprika, and parsley. Mix gently until just combined.
- Shape mixture into 1-inch balls (about 20-24 meatballs) and place on prepared baking sheet.
- Bake for 12-15 minutes, until browned and cooked through (internal temp should be 160°F).
- While meatballs bake, combine apricot jam or grape jelly, sriracha, soy sauce, vinegar, brown sugar, and garlic powder in a small saucepan. Heat over medium, stirring often, until smooth and slightly thickened (about 5 minutes). Taste and adjust seasoning.
- Transfer baked meatballs to a clean bowl. Pour glaze over and gently toss to coat.
- For extra-sticky meatballs, return to oven, drizzle with glaze, and broil for 2 minutes.
- Transfer meatballs to a platter. Garnish with sesame seeds, green onions, or parsley. Serve with toothpicks.
Notes
For gluten-free, use gluten-free breadcrumbs or almond flour. You can swap apricot jam for grape jelly or orange marmalade. Adjust sriracha for desired heat. Make ahead by baking meatballs and glazing before serving. Freeze unglazed meatballs for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: About 4 meatballs
- Calories: 220
- Sugar: 8
- Sodium: 480
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 1
- Protein: 11
Keywords: meatballs, sweet and spicy, party appetizer, easy, quick, holiday, game day, finger food, crowd pleaser