Glass noodles are simmered in a spicy, sriracha and bone broth sauce and topped with beef meatballs for an Asian-like verison of the classic Italian dish. 

If spice is your middle name, you’re in the right place. This Firecracker Glass Noodles and Meatballs recipe has a real kick thanks to the use of sriracha AND red pepper flakes! 

Think of this as an Asian-inspired spaghetti and meatballs. Rather than traditional pasta, I’m using one of my new favorite ingredients: glass noodles!

These sweet potato-based noodles actually hold up their shape after cooking and don’t stick together like rice noodles tend to. 

The beef meatballs are full of garlic and ginger as well as the red pepper flakes and sriracha. Then each meatball is glazed with a spicy sauce for an extra punch! 

The result is an addicting bowl of saucy, spicy noodles topped with lean and protein-rich beef meatballs, sauteed zucchini, and snap peas. I can’t wait for you to give this hearty, comforting dinner recipe a try. Enjoy! 

P.S. For my friends who are more on the tame side, don’t think I’ve left you out on the glass noodle fun. I’d suggest skipping out on this one if you’re sensitive to spice, but trying my Dan Dan Glass Noodle Stir Fry instead!  

Key Ingredients for Spicy Glass Noodles and Meatballs

Don’t be intimidated by the longer ingredient list. Everything is relatively easy to find. If you have trouble finding the Korean Style Glass Noodles, I’ve provided a link to the ones I’ve purchased online. 

• Ground Beef: I used a 90/10 mix since I find that it leads to flavorful, moist meatballs. I haven’t tried this with other meat, but I’m sure chicken or turkey would be great. 
• Eggs: This helps bind the meatballs and keep their shape as they bake. 
• Veggies: Onion and red bell pepper add moisture and flavor to the meatballs while zucchini and snap peas are added to the sauce.
• Sriracha: Every brand will have a slightly different flavor, and some are more spicy than others. My go-to brand is @yellowbirdsauce sriracha because it has cleaner ingredients. 

• Oats: To keep the meatballs 100% gluten-free, I used a cup of gluten-free quick oats. Quick oats are a substitute for breadcrumbs, which you can use if you aren’t gluten-free. 
• Tamari: This gluten-free soy sauce alternative plays well with the other Asian flavors. You can use soy sauce if you aren’t gluten-free. 
• Bone Broth: Beef bone broth adds bulk to the sauce, and is a nutritional powerhouse too! 
• Noodles: Any meal with Korean Style Glass Noodles is a good meal, in my opinion! Here is the brand that I have used for all of my recipes. 
• Garnishes: Sesame seeds, scallions, and cilantro are a pretty finish. 

How to Make Firecracker Glass Noodles and Beef Meatballs

First, take out a sheet pan and line it with parchment paper.

Then, to a large mixing bowl, add the ground beef, eggs, onions, bell peppers, 1 tablespoon of sriracha, garlic, ginger, red pepper flakes, salt, pepper, and oats.

Using clean or gloved hands, gently mix until all ingredients are fully incorporated.

Make 16 meatballs by dividing the mix and rolling into balls. Place each one on the prepared sheet pan. Place meatballs into the fridge for 20 to 30 minutes.

Preheat the oven to 425°F.

In a medium-sized mixing bowl, whisk ½ cup of sriracha, tamari, vinegar, coconut sugar, and honey. Reserve 1/3 cup of the sauce to baste the meatballs. Set aside.

Add bone broth to the remaining sauce.

Remove the sheet pan of meatballs from the fridge and brush or spoon half of the reserved sauce over top.

Bake for 15 minutes, remove from the oven. Brush the meatballs with the remaining reserved sauce and bake for an additional 2 to 3 minutes.

While the meatballs bake, cook the glass noodles according to package instructions. Drain, rinse, and drizzle with sesame oil. Stir to coat noodles so they don’t stick together. Set aside.

Heat avocado oil in a large skillet over medium-high heat.

Add the zucchini and snap peas and stir fry for 5 to 6 minutes.

Add the reserved sauce and bring to a gentle simmer, simmering for 2 to 3 minutes to develop flavor.

Turn the heat off and add the cooked glass noodles, tossing to coat.

Nestle the cooked meatballs into the saucy noodles. Garnish with sesame seeds, green onions, and cilantro. Serve, and enjoy!

Other Delicious Meatball Recipes: 

• Weeknight Stovetop Meatballs (Gluten-Free, Dairy-Free)
• Sticky Glazed Chicken Ginger Meatballs
• Marry Me Chicken Meatballs (Gluten-Free, Dairy-Free, Egg-Free)
• Green Curry and Chicken Meatballs
• Sundried Tomato Chicken Meatballs with Dairy-Free Tzatziki