These 6 ingredient Honey Sriracha Glazed Meatballs easy to make and the perfect balance of spicy and sweet.Make them on the stove or in your slow cooker for an appetizer, main dish, or meal prepping.
To a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 3 to 5 minutes or until translucent.
Add the honey, sriracha sauce, and ketchup. Bring it to a boil.
Reduce heat to medium-low and add the pre cooked meatballs. Stir until the meatballs are well coated.
Cover the pot with it's lid and cook for 10 to 15 minutes or until warmed through.
Garnish with chopped green onion and serve.
In The Slow Cooker
To a slow cooker, add honey, sriracha sauce, ketchup, and minced garlic. Stir to combine.
Add the pre-cooked meatballs and stir until well coated.
Cover the slow cooker and set to low for 4 hours, high for 2 hours, or until warmed through.
Serve chopped green onion on the side for garnish.
Video
Notes
* Feel free to use store-bought, pre cooked meatballs like I did or make your own (turkey meatballs, ground beef meatballs, chicken meatballs, etc.)
Storing Information:
Refrigerated, in an airtight container, for up to 4 days.
Frozen, in an airtight container, for up to 3 months.
REHEAT Honey Sriracha Meatballs in a pot, slow cooker, or microwave until warmed through.
Make Ahead Information:
For the Stove Top Method: Mince the garlic and store in an airtight container, combine the sauce and store it in another airtight container. Have the pre-cooked meatballs thawed or homemade meatballs prepared. Store up to 3 days in advanced.
For the Slow Cooker Method: Mix all the ingredients together (except for the garnish) in the slow cooker and refrigerate up to 3 days in advance.
Cook both as specified in the recipe card above when you are ready to make and serve.