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Bang Bang Meatballs


  • Prep Time:     15 minutes

  • Cook Time:     18 minutes

  • Total Time:     33 minutes

  • Yield:     Serves 8

  • Category:     Appetizer/Dinner

  • Method:     Oven

  • Cuisine:     American

Description

Bang Bang Meatballs are the flavorful game day snack/party food that you’ve been looking for! These juicy ground beef and pork meatballs, coated in a sweet and spicy chili sauce, are bound to be an all-around hit.

Ingredients

For the Meatballs

  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 1/2 cups panko breadcrumbs
  • 2 eggs
  • 1 teaspoon grated ginger
  • 2 teaspoons sriracha sauce
  • 1 tablespoon soy sauce
  • 3 teaspoons minced garlic
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

For the Bang Bang Sauce

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup sweet chili
  • 3 tablespoons sriracha sauce (or more to taste)
  • 2 tablespoons rice vinegar
  • Optional garnish – chopped cilantro, sriracha, and crushed red pepper flakes

Instructions

  1. Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with nonstick spray. Set aside.
  2. Meatballs: In a large bowl combine the ground beef, pork, breadcrumbs, eggs, ginger, sriracha, soy sauce, garlic, onion powder, salt, and pepper. Mix until evenly combined. Form into 1 1/2- inch meatballs and place onto the prepared baking sheet.
  3. Bake for 10 minutes and then flip the meatballs. Bake for an extra 8 minutes, or until cooked through and no longer pink on the inside. Allow the meatballs to cool for 5 minutes before tossing them in the sauce.
  4. Sauce: In another large bowl whisk together the mayonnaise, sour cream, chili sauce, sriracha, and vinegar.
  5. Place the meatballs in the big bowl with the sauce and toss to coat.
  6. Place on a serving tray and garnish with chopped cilantro, more sriracha and red pepper flakes, if desired.

Notes

  • Can I Switch Up the Meat? Sure! You can make ground pork meatballs, ground beef meatballs, a mix of the two, or even ground chicken meatballs.
  • Let the Meatballs Cool: Allow the meatballs to cool for 5 minutes before tossing them in the sauce. They can be pretty hot when they first come out of the oven, and this will give them a little time to finish firming up.
  • Don’t Over-Mix the Meatball Mixture: That may sound like a baking tip, but it applies to meatballs too! Over-mixing the ground meat can lead to tough meatballs.
  • Storage: Store airtight in the fridge for up to 3 days. Or, freeze airtight for up to 30 days.
  • Serve: Serve with jasmine rice for a main course.