Agave Sriracha Meatballs


For the sauce:
  • 1/4 cup sriracha sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp agave syrup
  • 1 tbsp ginger, pressed
  • 1 garlic clove, pressed
  • Red pepper flakes, to taste


  1. Wash and cook rice. Preheat the oven to 375F and line a baking sheet with parchment paper. Bake for 12-15 minutes, or until Cutting Vedge Meatballs are browned and cooked through.
  2. Meanwhile, place all the ingredients for the sauce in a saucepan or skillet and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes, or until is reduced and thick.
  3. Once cooked, remove the meatballs from the oven, add them to the pan and pour the sauce over the meatballs. Gently toss to coat.
  4. Serve with rice and other sides of your choice such as steamed broccoli, and garnish with green onions, sesame seeds, and/or red pepper flakes.
  5. Enjoy!
Recipe Creator: Jacqueline @thesimplesprinkle

CONVENIENT & TASTY RECIPES For the Aspiring Home Chef

You May Also Like