Sweet Chili Glazed Meatballs
Tested & Approved
by Sophie Lane
There's something magical about the moment sweet chili glaze hits a hot skillet of meatballs and turns glossy and sticky in seconds. These sweet chili glazed meatballs disappear from the platter before you even get a chance to grab one for yourself.
Published: August 4, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintSweet Chili Glazed Meatballs
Juicy, tender meatballs coated in a sticky, garlicky sweet chili glaze — ready in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Method: Baking and Stovetop
- Cuisine: Asian-Inspired American
Ingredients
- 1 lb ground pork
- 1/2 lb ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 garlic cloves, minced
- 1 tsp fresh grated ginger
- 2 green onions, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 3/4 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp water mixed with 1 tsp cornstarch (optional, for thicker glaze)
- Sesame seeds and sliced green onion, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground pork, ground beef, panko, egg, garlic, ginger, green onions, salt, and pepper. Mix gently until just combined.
- Roll the mixture into 1.5-inch meatballs and place on the prepared baking sheet.
- Bake for 18-20 minutes, until cooked through and lightly browned.
- Meanwhile, whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat.
- Simmer the sauce for 3-4 minutes, stirring occasionally. If a thicker glaze is desired, stir in the cornstarch slurry and cook 1-2 minutes more until glossy.
- Add the baked meatballs to the saucepan and toss gently to coat evenly in the glaze.
- Transfer to a serving platter, garnish with sesame seeds and sliced green onion, and serve warm.
Notes
For extra caramelized edges, sear the baked meatballs in the glaze over medium-high heat for the last 2 minutes instead of just tossing. Leftovers keep well in the fridge for up to 3 days and reheat beautifully in a skillet.
Frequently Asked Questions
Can I make sweet chili glazed meatballs ahead of time?
Yes, you can bake the meatballs up to 2 days in advance and store them in the fridge. Reheat and toss with the freshly made glaze just before serving for the best texture.
What can I serve with sweet chili glazed meatballs?
They're delicious over steamed rice, tossed with noodles, or served on their own with toothpicks as a party appetizer alongside a fresh vegetable platter.
Can I freeze these meatballs?
Absolutely. Freeze the baked, unglazed meatballs in a single layer, then transfer to a freezer bag for up to 3 months. Thaw, reheat, and toss with fresh glaze before serving.
Is sweet chili sauce very spicy?
Sweet chili sauce is mild and mostly sweet with just a gentle warmth, making these meatballs family-friendly. Add a pinch of red pepper flakes if you want more heat.
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