Spicy Sriracha Meatballs
30m
Prep Time
35m
Cook Time
6
Servings
These simple-to-make meatballs are made with our Tomato Love Sriracha Diced Tomatoes + Red Chilies and covered in a sauce made with our Sriracha Hot Chili Sauce Ketchup. The sweet and spicy sauce adds the right amount of heat with a touch of garlic, paired with peach preserves for a bit of sweetness. You can easily double the recipe for a large crowd. Keep them warm in a slow cooker until ready to serve.
These simple-to-make meatballs are made with our Tomato Love Sriracha Diced Tomatoes + Red Chilies and covered in a sauce made with our Sriracha Hot Chili Sauce Ketchup. The sweet and spicy sauce adds the right amount of heat with a touch of garlic, paired with peach preserves for a bit of sweetness. You can easily double the recipe for a large crowd. Keep them warm in a slow cooker until ready to serve.
Ingredients
COPY INGREDIENTS
1 pound lean ground beef1 (10 ounce) can Red Gold Tomato Love Sriracha Diced Tomatoes + Red Chilies, drained very well1/2 cup bread crumbsSalt and black pepper to taste1/4 cup finely chopped onion1 tablespoon chopped fresh parsley1/4 teaspoon garlic powder1 teaspoon red pepper flakes1 egg, beaten1/2 cup Red Gold Sriracha Hot Chili Sauce Ketchup1 cup peach preserves
Instructions
Preheat oven to 375° F. Mix ground beef, petite diced tomatoes, bread crumbs, salt, black pepper, onion, parsley, garlic powder red pepper flakes and egg in a bowl until thoroughly combined. - Using 2 teaspoons of the mixture, form into small meatballs. Arrange in a large baking dish or sheet pan.
- Bake in oven until meatballs are browned and cooked through, about 25 minutes; drain excess grease.
- 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.
- Pour sauce over the meatballs and bake an additional 5-10 minutes until sauce forms a glaze. Keep warm in a slow cooker until ready to serve.
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