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Sticky Honey Garlic BBQ Meatballs with Sriracha Mayo

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These sticky honey garlic BBQ meatballs are baked until juicy, tossed in a glossy, sweet-savory sauce, and finished with a spicy Sriracha mayo drizzle. Perfect as a party appetizer or a comforting weeknight treat, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1.1 lb (500g) ground beef (80/20 recommended)
  • 1/2 cup (60g) bread crumbs (plain or Italian-style)
  • 1/4 cup (60ml) milk (dairy or plant-based)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons (8g) chopped fresh parsley (optional)
  • 1/2 cup (120ml) BBQ sauce
  • 1/3 cup (80ml) honey
  • 2 tablespoons (30ml) low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons (30ml) water
  • 1/3 cup (80g) mayonnaise
  • 1–2 tablespoons (15-30ml) Sriracha, to taste
  • 1 teaspoon (5ml) lime juice (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, bread crumbs, milk, egg, minced garlic, soy sauce, salt, black pepper, and parsley (if using). Mix gently until just combined.
  3. Scoop about 1.5 tablespoons of mixture and roll into balls. Place on prepared baking sheet, spacing evenly (yields about 20-24 meatballs).
  4. Bake for 18-20 minutes, flipping halfway, until browned and cooked through (internal temp: 165°F).
  5. While meatballs bake, make the sauce: In a small saucepan over medium heat, whisk together BBQ sauce, honey, soy sauce, minced garlic, and apple cider vinegar. Simmer for 3-4 minutes, stirring often.
  6. Mix cornstarch and water in a small bowl to form a slurry. Whisk slurry into simmering sauce and cook 1-2 minutes until thickened and glossy. Remove from heat.
  7. Add baked meatballs to the saucepan and gently toss to coat. Let sit in sauce for 5 minutes to absorb flavor.
  8. For the Sriracha mayo, whisk together mayonnaise, Sriracha (to taste), and lime juice (if using) in a small bowl until smooth.
  9. Serve meatballs warm on a platter or in a bowl. Drizzle with Sriracha mayo and garnish with parsley or sesame seeds if desired.

Notes

For gluten-free, use GF bread crumbs and tamari. For dairy-free, use plant milk and vegan mayo. Don’t overmix the meatball mixture for best texture. Sauce thickens quickly—watch closely. Make ahead and reheat gently for best flavor. Sriracha mayo can be adjusted for heat or swapped for Greek yogurt for a lighter drizzle.

Nutrition

Keywords: meatballs, honey garlic, BBQ, appetizer, party food, Sriracha mayo, easy, baked, sweet and spicy, game day

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