Recipe: Spicy Sriracha Meatballs | chicago foodie girl


Recipe: Spicy Sriracha Meatballs

Happy Monday! I hope everyone had a fantastic weekend! After spending just about every night out with friends and tackling my seemingly unending to-do list during the daytime hours, I indulged in some much-needed R & R by parking myself on the couch next to Mario for most of the weekend. We managed to clear off almost all of our DVR'd shows, including our newest reality show obsession, Player Gets Played - it's sooooo terrible, but it's also crazy addictive!

I also managed to get in some cooking time before the heat wave hit - ugh, we were having such a lovely mild summer until this weekend! Longtime readers may recall that I often switch into no-cook summer mode, where the focus is on putting together quality meals that don't require turning on the oven (this is primarily due to the lack of AC in the kitchen/living room area). Thankfully, it stayed cooler just long enough for me to try out a fab new meatball recipe starring a brand spanking new product I received in my Red Gold Tomatoes summer goodie pack: Sriracha Ketchup. Yes, there is such a thing as Sriracha Ketchup and yes, it is just as awesome as it sounds!

With the perfect amount of heat balanced out by the sweetness of peach preserves (a happy summer flavor!), these Spicy Sriracha Meatballs are perfect for anyone looking for a quick and easy recipe with a twist on traditional flavors. Bonus: this recipe can easily be used for a side dish (just roll smaller meatballs) or the main course and it works just as well with turkey and/or vegetarian ground meat. I see many containers of these delicious meatballs heading to any potlucks/picnics in my future! 

Spicy Sriracha Meatballs

1 pound lean ground beef (I prefer Laura's Lean Beef)
1 (10 ounces) can Red Gold Petite Diced Tomatoes & Green Chilies, drained
Salt and black pepper to taste
1/4 cup finely chopped onion
1 tablespoon chopped fresh parsley
1/4 teaspoon garlic powder
1 teaspoon red pepper flakes
1 egg, beaten
1/2 cup Sriracha Ketchup
1 cup peach preserves

1. Preheat oven to 375°F. Mix ground beef, Petite Diced Tomatoes & Green Chilies, salt, black pepper, onion, parsley, garlic powder, red pepper flakes, and egg in a bowl until thoroughly combined.

2. Using 2 teaspoons of the mixture, form into small meatballs. Arrange in a large baking dish or sheet pan.

3. Bake in oven until meatballs are browned and cooked through, 20-25 minutes; remove and drain excess grease.

4. In a small saucepan, heat the Sriracha Ketchup and peach preserves. Stir the sauce until the preserves are melted and the sauce is heated through.

5. Pour sauce over the meatballs and bake an additional 5-10 minutes until the sauce forms a glaze.

If you haven't already, make sure you stop by Red Gold's Facebook page to join their Red Gold Summer Grillin' Party through 7/22. Red Gold is giving away weekly prizes, including a Large Big Green Egg, as well as 1,000 insulated tote bags.



  1. I am a HUGE meatball fan, and these sound wonderful, the spicier the better as far as I'm concerned!

  2. This totally needs to be in our game day food line up! YUM!

    Krista @ Joyful Healthy Eats

  3. Must get my hand on that Srirachi ketchup! The meatballs look amazing.

    1. It's so good! I'm finding excuses to put ketchup on everything. :-)

  4. Andre would love this ketchup. Yummmm yumm.

    Gigi B.


© chicago foodie girl | All rights reserved.
Blogger Template Crafted by pipdig