Description
Bang Bang Meatballs are the flavorful game day snack/party food that you’ve been searching for! These juicy ground beef and pork meatballs, coated in a sweet and spicy chili sauce, are bound to be an all-around hit.
Ingredients
Scale
For the Meatballs
- 1 pound lean ground beef
- 1 pound ground pork
- 1 1/2 cups panko breadcrumbs
- 2 eggs
- 1 teaspoon grated ginger
- 2 teaspoons sriracha sauce
- 1 tablespoon soy sauce
- 3 teaspoons minced garlic
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
For the Bang Bang Sauce
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup sweet chili
- 3 tablespoons sriracha sauce (or more to taste)
- 2 tablespoons rice vinegar
- Optional garnish – chopped cilantro, sriracha, and crushed red pepper flakes
Instructions
- Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with nonstick spray. Set aside.
- Meatballs: In a large bowl combine the ground beef, pork, breadcrumbs, eggs, ginger, sriracha, soy sauce, garlic, onion powder, salt, and pepper. Mix until evenly combined. Form into 1 1/2- inch meatballs and place onto the prepared baking sheet.
- Bake for 10 minutes and then flip the meatballs. Bake for an additional 8 minutes, or until cooked through and no longer pink on the inside. Allow the meatballs to cool for 5 minutes before tossing them in the sauce.
- Sauce: In another large bowl whisk together the mayonnaise, sour cream, chili sauce, sriracha, and vinegar.
- Place the meatballs in the large bowl with the sauce and toss to coat.
- Place on a serving tray and garnish with chopped cilantro, more sriracha and red pepper flakes, if desired.
Notes
- Can I Switch Up the Meat? Sure! You can make ground pork meatballs, ground beef meatballs, a mixture of the two, or even ground chicken meatballs.
- Let the Meatballs Cool: Allow the meatballs to cool for 5 minutes before tossing them in the sauce. They can be pretty hot when they first come out of the oven, and this will give them a little time to finish firming up.
- Don’t Over-Mix the Meatball Mixture: That may sound like a baking tip, but it applies to meatballs too! Over-mixing the ground meat can lead to tough meatballs.
- Storage: Store airtight in the refrigerator for up to 3 days. Or, freeze airtight for up to 30 days.
- Serve: Serve with jasmine rice for a main course.
