Juicy meatballs take a dip in a sweet and spicy glaze.


Credit: Victor Protasio

Recipe Summary test

35 mins
35 mins
50 meatballs

This recipe makes a big batch of lamb meatballs for a reason: the sweet-and-spicy nibbles will disappear fast. A mixture of sriracha, honey, and ground coriander create a sweet-and-spicy glaze that take these already-scrumptious meatballs to extreme deliciousness. Better yet, thanks to the magic of the broiler, there is no oil splattering around the stove as the meatballs brown. These crowd-pleasers make for a great party appetizer, but if you're inspired to serve them for a weeknight dinner (and we wouldn't blame you one bit), the recipe can easily be cut in half. To make it a meal, serve with warm pita or couscous, hummus, and some crudité.  


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with rack 6 inches from heat. Line a large rimmed baking sheet with aluminum foil. Whisk honey, sriracha, and ½ teaspoon each coriander and salt in a medium bowl until smooth.

  • Stir eggs, parsley, shallot, oil, mustard, and remaining 1 tablespoon each coriander and salt in a large bowl until combined. Add lamb and panko; mix using your hands until well combined. Form mixture into 1-inch balls (about 1 heaping tablespoon each). Arrange on prepared baking sheet as you go.

  • Broil meatballs, flipping halfway through, until browned, about 8 minutes.

  • Heat a large skillet over medium. Add honey mixture; cook, stirring occasionally, until bubbling and slightly thickened, 3 to 4 minutes. Using a slotted spoon, transfer meatballs to skillet. Cook meatballs, stirring often, until sauce thickens slightly and meatballs are glazed, about 3 minutes. Top with more parsley. Keep warm, covered, over low for up to 15 minutes, or place in a slow cooker on warm to serve.