Rachel's Sweet Sriracha Meatballs

Fareway shopper @theheartylife shares a unique take to your average ground beef! Mix up your weeknight dinners with a sweet and spicy dish that features ground beef as the shining star. Pair with your favorite veggies to pack in the nutrients!


  • 1 lb. Lean ground beef
  • 1 C. Panko breadcrumbs
  • 1 egg
  • 1 Tbsp. fresh ginger, minced
  • 2-3 cloves garlic, minced
  • 1/2 red onion, finely diced
  • 1 tsp. salt
  • 1 tsp. black pepper


  • 1 1/2 C. broccoli, cut into florets
  • 3 Tbsp. olive oil
  • 1/2 tsp. salt
  • to taste cracked black pepper


  • 1/4 C. soy sauce
  • 2 Tbsp. sriracha
  • 3 Tbsp. honey
  • 1 Tbsp. fresh ginger, minced
  • 1 Tbsp. garlic chili sauce


  • to taste limes
  • to taste green onions
Rachel's Sweet Sriracha Meatballs

Preparation Notes

Limes and green onion, for garnish


  1. Preheat oven to 350 degrees F, line a cookie sheet with parchment paper, set aside. In a large mixing bowl combine the ground beef, breadcrumbs, egg, red onion, ginger, garlic, salt, and pepper. Using a portion scoop or measuring spoon, scoop about 1 oz. portions, roll into balls. You will get roughly 20, 1 oz. meatballs.

  2. Transfer to the prepared cookie sheet, bake at 350 for 12-15 minutes or until cooked through. Set aside to cool.

  3. On a large cookie sheet combine broccoli, olive oil, salt, and pepper. Toss to combine. Bake at 350 for 10 minutes. Set aside to cool.

  4. In a small saucepan combine the soy sauce, sriracha, honey, garlic chili sauce, and minced ginger. Heat over medium high heat until warm and reduced, 5-8 minutes. Toss cooked meatballs in the glaze, reserve any extra glaze to spoon over bowls. 

  5. Evenly divide steamed brown rice into 5 meal prep containers. Evenly divide the roasted broccoli and glazed meatballs, spoon over any leftover glaze. Garnish with sliced green onions and lime wedges. Seal and store.