Sriracha Sweet & Sour Meatballs

Add a sweet-spicy kick to your next party or mid-week dinner with these moreish meatballs. The recipe is super flexible, simply choose your mince- pork, chicken or veal and get rolling. They’re perfect to freeze or prep ahead too!

Skill Level Easy
Cooking Time 20 mins
Servings 4


85ml (⅓ cup) rice vinegar
180g (½ cup) Capilano Pure Honey
1 tbsp soy sauce
3 tbsp tomato ketchup
2 tsp sriracha sauce
3 tbsp pineapple juice
½ tsp crushed garlic
½ tsp onion powder
1 tbsp corn flour
2 tbsp water

1kg minced pork or chicken
2 eggs
100g (1 cup) panko breadcrumbs
1 medium brown onion, finely chopped
Salt and pepper, to taste
2 tbsp vegetable oil, for frying.

To serve
Steamed jasmine rice
Stir-fried greens
Japanese mayonnaise


  • 1

    Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.

  • 2

    For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.

  • 3

    Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.

  • 4

    Preheat oven to 180°C. Line a baking tray with baking paper. Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.

  • 5

    Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.

  • 6

    Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.

  • 7

    To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.

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