Description
Sticky, flavorful sweet chili meatballs coated in a spicy-sweet glaze. Perfect as an appetizer for parties or served over rice for an easy dinner.
Ingredients
1 lb ground beef, pork, turkey, or chicken
1 large egg
½ cup breadcrumbs or panko
1 small onion, finely minced
2 cloves garlic, minced
Salt and pepper, to taste
1 cup sweet chili sauce
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp honey or brown sugar (optional for extra sweetness)
1–2 tsp red pepper flakes or chili paste (optional for extra heat)
2 tbsp sliced green onions (for garnish)
1 tbsp sesame seeds (for garnish)
Lime wedges and fresh cilantro (optional garnish)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground meat, egg, breadcrumbs, minced onion, garlic, salt, and pepper. Mix gently until combined.
Shape the mixture into meatballs about 1–1.5 inches in diameter. Place on the prepared baking sheet.
Bake for 18–20 minutes or until internal temperature reaches 160–165°F.
While baking, prepare the glaze: In a saucepan, combine sweet chili sauce, soy sauce, rice vinegar, honey or brown sugar, and red pepper flakes. Heat on medium until slightly thickened.
Transfer baked meatballs to the saucepan. Toss to coat evenly and simmer for 2–3 minutes to let the sauce cling to the meatballs.
Serve warm, garnished with green onions, sesame seeds, lime wedges, and cilantro if desired.
Notes
Use a mix of beef and pork for juicier meatballs.
For gluten-free, use GF breadcrumbs and tamari.
Adjust the spice by reducing or increasing chili flakes.
Frozen pre-cooked meatballs can be substituted—just heat and glaze.
Serve over rice, noodles, or as an appetizer with toothpicks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Main Dish
- Method: Baking, Simmering on Stovetop
- Cuisine: Asian-Inspired / American Fusion