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Plant-Based Honey Sriracha Meatballs Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 3-4 1x
  • Category: Dinner
  • Cuisine: Asian


Simple sweet and savory plant-based honey sriracha meatballs served over jasmine rice with shaved cucumber and shredded carrots.


  • 1 package Crave House Italian-Style Meatballs (12 meatballs)
  • 1 cup jasmine rice
  • 1 large cucumber, peeled and shaved into long strips (with a peeler)
  • 2 medium carrots, shredded
  • 1 tablespoon sesame seeds
  • 2 tablespoons vinegar
  • pinch of white sugar
  • 12 tablespoons olive or vegetable oil

Honey Sriracha Sauce

  • 1/4 cup honey
  • 1/4 cup water
  • juice from half a lime
  • 23 tablespoons Sriracha
  • 1 minced garlic clove
  • 1 tablespoon cornstarch
  • 1 tablespoon low sodium soy sauce
  • ground pepper, to taste

Creamy Sriracha Sauce (optional)

  • 2 tablespoons sour cream
  • 23 tablespoons water
  • 1 teaspoon Sriracha


  1. Prepare rice according to the instructions on the package.
  2. Place shaved cucumber in a small bowl with sugar and vinegar. Toss and set aside.
  3. Prepare creamy sriracha sauce. Add just enough water until the sauce is thin enough to drizzle without being too watery. Set aside.
  4. Combine honey Sriracha sauce ingredients in a small bowl and mix well. Set aside.
  5. Meanwhile, heat oil in a large skillet on medium heat. For thawed meatballs, cook for 9-12 minutes. For frozen meatballs, cook for 20-24 minutes. Continuously stir and flip meatballs to prevent burning and ensure even cooking. I’d recommend starting with medium-low heat, especially if frozen. Heat until internal temperature reaches 165°F.
  6. Once meatballs are fully cooked through, add honey sriracha sauce to the skillet and bring to a simmer. Simmer until thickened, about 1 minute. Turn off the heat and toss the meatballs in the sauce until fully coated.
  7. Serve meatballs over rice with shaved cucumber and shredded carrots. Top with sesame seeds and a drizzle of creamy Sriracha sauce. 


See the post above for other ways to prepare meatballs. My only tip is to not work with an overly hot pan to prevent burning.


  • Serving Size: 3 meatballs with rice/toppings
  • Calories: 514
  • Sugar: 27.2g
  • Sodium: 683mg
  • Fat: 19.2g
  • Saturated Fat: 5.7g
  • Carbohydrates: 70.4g
  • Fiber: 5g
  • Protein: 17.3g
  • Cholesterol: 3mg

Keywords: plant-based meatballs, honey sriracha meatballs, vegetarian dinners


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