Food Recipes Hot Honey Lamb Meatballs 5.0 (1) 1 Reviews Juicy meatballs take a dip in a sweet and spicy glaze. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on September 15, 2021 Print Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 35 mins Total Time: 35 mins Yield: 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. Ingredients .6666 cup honey ½ cup sriracha 1 tablespoon plus ½ tsp. ground coriander, divided 1 tablespoon plus ½ tsp. kosher salt, divided 2 large eggs ½ cup packed fresh-leaf parsley leaves, chopped, plus more for serving 1 small shallot, grated (2 Tbsp.) 2 tablespoons olive oil 1 teaspoon Dijon mustard 2 pounds ground lamb ½ cup panko Directions 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. Print