Plant-Based Honey Sriracha Meatballs Recipe

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Plant-Based Honey Sriracha Meatballs Recipe

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Prep time: 15mins
Cook time: 15mins
Serves or Makes: 3-4 Servings

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ingredients

Honey-Sriracha Sauce:

  • 1/4 cup honey
  • 1/4 cup water
  • 2-3 tablespoons sriracha
  • 1/2 lime, juiced
  • 1 tablespoon cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 clove garlic, minced
  • ground pepper, to taste

ingredients

Creamy Sriracha Sauce:

  • 2-3 tablespoons water
  • 2 tablespoons sour cream
  • 1 teaspoon sriracha

ingredients

Vegetable Salad:

  • 1 large cucumber, peeled and shaved into long strips
  • 2 medium carrots, shredded
  • 2 tablespoons vinegar
  • pinch of granulated sugar

ingredients

Meatballs and Assembly:

  • 1-2 tablespoons olive or vegetable oil
  • 1 package Crave House Italian-Style Meatballs, thawed
  • 1 cup jasmine rice, cooked, for serving
  • 1 tablespoon sesame seeds

Method

  • Step 1

    For the honey sriracha sauce: Combine all ingredients in a bowl, set aside.

  • Step 2

    For the creamy sriracha sauce (optional): Combine all ingredients into a bowl.

  • Step 3

    Place cucumber and carrots in a small bowl with vinegar and sugar. Toss and set aside.

  • Step 4

    Heat oil in a large skillet over medium-low heat. Add meatballs and cook for 9-12 minutes, flipping frequently to brown evenly. Cook until internal temperature reaches 165°F.

  • Step 5

    Add honey sriracha sauce and bring to a simmer. Cook for about 1 minute until thickened. Remove from heat and toss the meatballs in sauce until fully coated.

  • Step 6

    Serve meatballs over rice with shaved cucumber and shredded carrots. Top with sesame seeds and a drizzle of creamy sriracha sauce, if using.

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