Honey Sriracha Meatballs
This Honey Sriracha Meatballs recipe is what happens when two unstoppable culinary obsessions collide. I’ve been deep—and I mean deep—in both my meatball era and my brussels sprouts wave, and this recipe is the glorious, spicy-sweet, crispy-edged lovechild of both. Picture this: perfectly browned meatballs tossed in a sticky honey sriracha glaze, served over roasted brussels sprouts that bring just the right touch of bitterness to round things out. It’s bold, balanced, and built for greatness.
But don’t let the simplicity fool you—this meal prep is sneaky brilliant. The sweet heat from the sauce clings to the meatballs like it was born to be there, and when it hits those charred sprouts? Flavor explosion. If you’ve never been on the brussels sprouts train before, this is your official ticket. You’ll be a believer after just one bite. And if you’re already on board, welcome to the deluxe class—because this one’s top-tier.
And then… the macros. We’re talking 65g of protein per serving, making this one of the hardest-hitting meal preps on the blog. You’re getting gourmet-level flavor and gym-fueling gains in one beautiful container. It’s sweet, it’s spicy, it’s balanced, and it’s borderline transcendent. So toss on your apron, channel your inner macro monk, and step into the light. Enlightenment awaits. 🧘♂️
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Honey Sriracha Meatballs
Equipment
Ingredients
For the Meatballs:
- 2 pounds ground beef 93% lean
- 1 cup breadcrumbs
- 2 large eggs
- 1/4 cup green onions chopped
- 1/2 tbsp pepper
- 1 tsp salt
- 1 tbsp garlic powder
For the Sauce:
- 1/4 cup Sriracha
- 2 tbsp reduced-sodium soy sauce
- 1/4 cup honey
- 1/2 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 3 cloves garlic minced
For the Sprouts:
- 1.5 pounds brussels sprouts
- 1 tbsp garlic powder
- 1/2 tbsp black pepper
- 2 tbsp sriracha
- 2 tbsp reduced-sodium soy sauce
- 1/2 tbsp sesame oil
For the Rice:
- 1 cup Jasmine Rice
Instructions
- Begin cooking rice according to your preferred method. I love my rice cooker!1 cup Jasmine Rice
- Preheat oven to 375°F.
- Cut sprouts into halves or quarters for particularly large ones. Combine with garlic powder, pepper, soy sauce, sriracha, & sesame oil in a mixing bowl, stirring until evenly coated. Spread evenly onto a large baking sheet.1.5 pounds brussels sprouts, 1 tbsp garlic powder, 1/2 tbsp black pepper, 2 tbsp sriracha, 2 tbsp reduced-sodium soy sauce, 1/2 tbsp sesame oil
- In a large bowl, mix together beef, breadcrumbs, eggs, green onions, garlic powder, salt, & pepper until well combined. Shape mixture into 1 1/2-inch balls (you’ll make roughly 32 balls) and place spaced apart on a large baking sheet lightly sprayed with cooking spray.2 pounds ground beef, 1 cup breadcrumbs, 2 large eggs, 1/4 cup green onions, 1/2 tbsp pepper, 1 tsp salt, 1 tbsp garlic powder
- While the sprouts & meatballs are baking, combine the sauce ingredients in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes to thicken the sauce, then toss with the meatballs.1/4 cup Sriracha, 2 tbsp reduced-sodium soy sauce, 1/4 cup honey, 1/2 tbsp sesame oil, 1 tbsp grated fresh ginger, 3 cloves garlic
- Serve the meatballs & sprouts over a bed of rice, topped with any remaining sauce. Separate into 4 equals servings & enjoy!
Nutrition
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Why You’ll Love These Honey Sriracha Meatballs
Sweet. Spicy. Sticky. Satisfying.
These Honey Sriracha Meatballs bring the heat and the flavor without slacking on the macros. You get a beautiful balance of sweet and heat, wrapped around juicy, protein-rich beef meatballs, roasted Brussels sprouts, and jasmine rice for the perfect texture combo.
The double-layered sriracha—once in the sauce, once on the veggies—means this recipe doesn’t hold back. Plus, with 67g of protein per serving and 824 kcal, it’s hearty enough for post-lift recovery or a power-packed lunch.
This one doesn’t just slap—it sticks.
Ingredient Substitutions & Customizations
Swap the Protein
Want a leaner version? Try ground turkey or chicken instead of beef. You can also go half-beef, half-veggies with finely chopped mushrooms or lentils.
Breadcrumb Flex
No breadcrumbs? Use crushed rice cakes, quick oats, or panko for a different texture. Gluten-free options work too.
Control the Heat
This dish packs a punch. Dial it back by halving the sriracha, or crank it up with extra chili flakes, sambal oelek, or fresh jalapeños.
Sauce Variations
Add peanut butter for a Thai-style twist, or a splash of lime juice and hoisin for more depth. Want sugar-free? Swap honey for a low-cal alternative.
Veggie Swaps
Brussels not your thing? Sub with roasted broccoli, green beans, or bell pepper strips for the same macro-friendly veggie power.
Expert Tips for Perfect Meatballs
Don’t Overmix the Meat
Mix until just combined to keep meatballs tender—overmixing leads to dense balls.
Use a Cookie Scoop
A 1.5-inch scoop ensures even cooking and portion control. Plus, it’s way faster.
Broil at the End
Want crispier edges? Toss the meatballs and sprouts under the broiler for 2-3 minutes after baking.
Toss While Hot
Combine the hot meatballs and simmered sauce immediately so the glaze sticks perfectly.
Serving Suggestions & Storage Tips
Storage
Store in meal prep containers for up to 4 days in the fridge or freeze in airtight containers for up to 2 months. Freeze rice, meatballs, and veggies separately if possible.
Reheating
Microwave in 90-second bursts with a splash of water to loosen the rice and keep the meatballs juicy. Stir halfway for even heat.
What to Serve With
A side of cucumber salad, steamed edamame, or pickled radish makes a great light contrast. Garnish with sriracha mayo or chili crisp for bonus flavor.
Garnish Ideas
- Sliced green onions
- Toasted sesame seeds
- Extra drizzle of sriracha or chili oil
- Crushed peanuts for crunch
- Lime wedges for brightness
FAQs
Can I air fry the meatballs?
Absolutely. Air fry at 375°F for 10–12 minutes, shaking halfway through, until browned and cooked through.
Is this recipe freezer friendly?
Yes! Let the meatballs cool before freezing. Store the sauce separately or toss together before freezing in individual portions.
Can I make these with store-bought sauce?
Totally. If you’re short on time, use your favorite teriyaki or spicy-sweet sauce—but the homemade version is fire.
What rice works best?
Jasmine rice is ideal for fragrance and texture, but brown rice, quinoa, or even cauliflower rice will work fine depending on your goals.
Can I meal prep this for the week?
100%. This dish holds up like a champ. Just store the sauce and garnish separately for best texture when reheating.
6 More High-Protein Beef Recipes to Try Next
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Every dish is built for macro tracking, reheats like a champ, and makes sticking to your goals feel less like a chore and more like a cheat day. Whether you’re on a clean bulk, cutting phase, or just trying to avoid another bland chicken lunch, this beef lineup hits hard. If you’ve been searching for “macro-friendly beef recipes,” “beef meal prep for bulking,” or “easy high-protein steak bowls,” welcome home.
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And as always, if you made it all the way down here and still haven’t found your perfect macro-packed meal, you can explore my full recipe catalogue—over 60+ free high-protein meal prep recipes—linked right here.
The blueprint to high-protein meal prep
Want to see how I structure high-protein meal prep recipes like this to hit real fitness goals—whether you’re cutting, bulking, or just trying to stay lean? Check out my full meal prep strategy here to learn how I use macro-friendly meals to stay consistent all week long.