If you’re craving something cheesy, spicy, and downright satisfying, you’re going to love this Cheesy Sriracha Meatballs and Sweet Potato Bites recipe! It’s a warm and cozy dish that’s packed with flavor and just the right amount of kick from sriracha. I love how the tender meatballs soak up the saucy goodness, while the sweet potatoes get all roasty and golden in the oven. And once you melt cheese over everything? Game over.
This recipe is perfect for busy weeknights when you want something fun, filling, and fast. Plus, the sriracha mayo drizzle at the end takes it to a whole new level. Let’s dive in!
Method
Roast the Sweet Potatoes
Start by preheating your oven to 180°C (fan). While the oven is heating up, peel and chop your sweet potatoes into bite-sized pieces. Place them in a large baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle over the smoked paprika, garlic granules, paprika, salt, and pepper. Using clean hands, mix everything together to ensure the potatoes are evenly coated in seasoning. Spread them out in a single layer so they roast evenly. Bake for about 25–30 minutes, or until they’re golden brown on the edges and fork-tender inside. You can give them a quick toss halfway through to help them crisp up better.
Make the Meatballs
While the sweet potatoes are roasting, you can move on to the meatballs. In a large mixing bowl, add the lean beef mince along with grated onion and grated garlic. Sprinkle in the smoked paprika, paprika, garlic granules, dried oregano, and a pinch of salt and pepper. Mix everything together using your hands for about 1–2 minutes until the seasonings are fully blended into the meat. The mixture should feel sticky and well-combined. Once mixed, start rolling the meat into small meatballs about 24 to 26 pieces total. Try to keep them the same size so they cook evenly. Lightly coat each meatball in plain flour to help create a nice crust when frying.
Cook the Meatballs
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Once the oil is hot, carefully place the meatballs into the pan in a single layer. Don’t overcrowd the pan if needed, cook in batches. Let them fry for about 8–9 minutes, turning occasionally so they brown on all sides and cook nearly through. The outsides should develop a lovely golden crust. Once done, remove the meatballs from the pan and set them aside on a plate while you make the sauce.
Cook the Sauce
Using the same pan, add your finely chopped onion and bell pepper. Raise the heat to high and cook for about 2–3 minutes, stirring often until the vegetables begin to soften and get a bit of color. Then add the tomato puree, sriracha, smoked paprika, dried oregano, garlic granules, onion granules, and a good pinch of pepper. Stir everything together and let it cook for another minute, just until the spices become fragrant and the mixture thickens slightly. This spicy, smoky base is what gives the dish all its flavor!
Combine and Melt the Cheese
Now it’s time to bring everything together. Add the cooked meatballs and roasted sweet potatoes to the pan with the sauce. Gently stir everything to combine and coat the meatballs and sweet potatoes in the spicy mixture. Once evenly mixed, sprinkle the grated cheese mix (cheddar and mozzarella) over the top. Cover the pan with a lid and reduce the heat to low. Let it cook for 3–4 minutes, just until the cheese melts into a gooey layer and all the flavors have mingled together into one big cheesy, spicy hug.
Make the Sriracha Mayo
While the cheese is melting, quickly mix together the sriracha and light mayonnaise in a small bowl. This takes just a few seconds but adds a creamy, tangy finish to the dish. Once everything is ready, plate up the meatballs and sweet potato bites, drizzle with your sriracha mayo, and finish with a sprinkle of chopped parsley for a fresh pop of color.
Necessary Tools
- Mixing bowl
- Baking tray
- Frying pan with lid
- Spatula or tongs
- Cheese grater (if not pre-grated)
- Small bowl (for the mayo drizzle)
- Knife and chopping board
Cheesy Sriracha Meatballs and Sweet Potato Bites
Cuisine: ThaiDifficulty: Easy4
servings20
minutes30
minutes50
minutesIngredients
For the Meatballs
500g lean beef mince (5% fat)
1 small brown onion, grated
1 garlic clove, grated
1½ tsp smoked paprika
½ tsp paprika
½ tsp garlic granules
½ tsp dried oregano
1 tbsp plain flour (for rolling)
Salt and pepper, to taste
2 tbsp olive oil (for frying)
For the Sweet Potato Bites
700g sweet potatoes, peeled and cut into bite-sized chunks
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic granules
½ tsp paprika
Salt and pepper, to taste
For the Sauce
1 medium brown onion, finely chopped
1 medium bell pepper (any color), chopped
1 tbsp tomato puree
50 ml sriracha
½ tsp smoked paprika
½ tsp dried oregano
½ tsp garlic granules
½ tsp onion granules
Pepper, to taste
80g grated cheese mix (cheddar + mozzarella)
1 tbsp chopped parsley (for garnish)
For the Sriracha Mayo
1½ tbsp sriracha
1 tbsp light mayonnaise
Directions
- Roast the Sweet Potatoes
Preheat your oven to 180°C (fan). Toss your chopped sweet potatoes in a baking tray with olive oil, smoked paprika, garlic granules, paprika, salt, and pepper. Use your hands to mix it all together and coat every piece. Roast for 25–30 minutes until golden and soft inside. - Make the Meatballs
In a large mixing bowl, combine the beef mince, grated onion, grated garlic, and all the seasonings. Mix with your hands for about 1–2 minutes until well blended. Roll the mixture into about 24–26 small meatballs. Lightly coat each one in plain flour. - Cook the Meatballs
Heat 2 tbsp of olive oil in a large pan. Add the meatballs and cook over medium heat for about 8–9 minutes, turning often until browned and mostly cooked through. Remove them from the pan and set aside. - Cook the Sauce
In the same pan, toss in the chopped onion and bell pepper. Cook over high heat for 2–3 minutes. Stir in the tomato puree, sriracha, paprika, oregano, garlic granules, onion granules, and pepper. Cook for another minute. - Combine and Melt the Cheese
Add the cooked meatballs and roasted sweet potato bites to the pan with the sauce. Stir gently to combine everything. Sprinkle the grated cheese mix over the top, cover the pan with a lid, and cook on low heat for 3–4 minutes until the cheese is melted and gooey. - Make the Sriracha Mayo
In a small bowl, mix the sriracha and light mayo. Drizzle it over the dish once it’s plated. Finish with a sprinkle of chopped fresh parsley.
Notes
- Don’t overcrowd the pan when frying meatballs give them space to brown evenly.
- Make sure your sweet potatoes are cut evenly so they roast at the same time.
- Keep the heat low when melting the cheese to prevent the sauce from burning.
- Taste your sauce before adding more sriracha some like it hot, some not!
Serving Suggestions
- Serve in shallow bowls with a wedge of lime for a zesty twist.
- Add a simple green salad or steamed broccoli on the side to balance the richness.
- Great with warm pita or garlic bread to soak up the sauce!
Fun Fact
Did you know sriracha originated in Thailand and was named after the coastal city of Si Racha? It’s now a global favorite for adding spicy flavor to everything from eggs to noodles!
Conclusion
These Cheesy Sriracha Meatballs and Sweet Potato Bites are everything you want in a comfort meal spicy, saucy, cheesy, and satisfying. It’s the kind of dish that feels like a treat but is still simple enough to make on a weeknight. I love how the sweet potato balances the heat, and the sriracha mayo drizzle is the cherry on top.
Whether you’re cooking for family, friends, or just yourself, this dish is a total win. Save this one you’ll want to make it again and again!
