Ingredients:

  • 2 lbs lean ground beef
  • 1/2 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1/4 cup whole milk
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh jalapeños, finely diced
  • 1 tsp red pepper flakes
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1/4 cup honey
  • 1/4 cup sriracha
  • 1 tbsp soy sauce
  • 1 tsp apple cider vinegar

Instructions:

  1. In a large bowl, whisk together the beaten eggs, milk, panko breadcrumbs, red pepper flakes, cayenne pepper, and smoked paprika until a paste forms.
  2. Add the ground beef, minced garlic, diced jalapeños, salt, and black pepper to the spice mixture and gently fold with your hands until just combined to avoid a rubbery texture.
  3. Roll the mixture into small 1-inch spheres, approximately the size of a large marble.
  4. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  5. Space the meatballs 1 inch apart on the baking sheet and bake for 15–20 minutes until the exterior is mahogany-colored and internal temperature reaches 160°F (71°C).
  6. While baking, combine honey, sriracha, soy sauce, and apple cider vinegar in a small saucepan over medium heat; simmer for 3–5 minutes until the sauce thickens and becomes glossy.
  7. Remove meatballs from the oven and gently toss them in the glaze until evenly coated.