Plant-Based Honey Sriracha Meatballs Recipe
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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.