Well MY team (the Patriots) lost today in the playoff game versus the Denver Broncos, but that won’t stop me from watching the Super Bowl (and rooting for the Panthers, because come on, there’s no way I’d go for the Broncos at the moment). I made these for the playoffs today and will definitely be making these for our Super Bowl viewing party as well. Say hello to my Sriracha Sweet and Sour Meatballs.
Is Sriracha over yet? I’m not too sure, but it tastes so delicious that I think it’s around to stay. I keep seeing tons of Buzzfeed posts about it, so it MUST be still relevant. Guess I’m a little late to the Sriracha party, but better late than never!
Tai has been asking me to make meatballs for a long time now, so I surprised him with these and he was beyond thrilled! Of course he said barbecue would be better, but he is biased because he loves barbecue on EVERYTHING! Maybe next time, though I’m sure these meatballs would also taste great if you substitute the homemade sauce for your favorite barbecue.
This is my second recipe that I’ve made and updated from The Antrim Bicentennial Cookbook from 1977 (First post is located HERE). Original recipe by Barbara Shea Bowman. If you know her or her family, please feel free to reach out to me, I LOVE this recipe.
- 2 Pounds Ground Beef
- 1 Egg
- 1 Grated Onion
- 3 Tbsp Sriracha (or to taste)
- 10 Oz Grape Jelly
- Juice of 1 Lemon
- Vegetable oil
- Combine ground beef, egg, onion in a large bowl. Salt and pepper to taste.
- Shape into small balls. Place meatballs in a large frying pan with vegetable oil and sear each side until browned.
- Mix Sriracha, jelly and lemon juice in a small pot and add meatballs. Stir until meatballs are coated in mixture and let simmer for 45 minutes. Remove from heat and enjoy!