Mango Sriracha Glazed Meatballs
In this quick appetizer recipe, NAGA mango sriracha is used both as a marinade and a glaze to create the most flavorful and juiciest meatballs you have ever tasted! You can serve these meatballs as a snack or on top of your favorite pasta or with a bowl of steaming hot rice!
Ingredients (4 servings)
for the meatballs:
- 1 lb. ground beef or pork
- ½ cup shredded coconut, unsweetened
- 2 tbsp. NAGA mango sriracha
- 1 tbsp. minced garlic
- 1 tsp. minced ginger
- 1 tsp salt
- 1/4 cup NAGA mango sriracha
- 2 garlic cloves, minced
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 3 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp. toasted sesame seeds
- a handful chopped green onions
Recipe
for the meatballs:
- Preheat the oven to 400° F.
- In a large bowl, mix all the ingredients of meatballs.
- Wet your hands and roll the mixture into 1-inch-thick meatballs.
- Line a parchment paper on the baking sheet and place the meatballs ½ inch apart.
- Bake for 12-15 minutes or until the meatballs are cooked through.
for the glaze:
- Heat saucepan over low medium heat. Combine all the ingredients and reduce until the sauce is sticky and thickened, stirring occasionally.
for assembly:
- In a large bowl, toss the cooked meatballs and hot glaze together until each meatball is coated generously and evenly in the sauce.
- Sprinkle green onions and sesame seeds on top!