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Sweet Chili Glazed Meatballs

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Juicy, tender meatballs coated in a sticky, garlicky sweet chili glaze — ready in just 30 minutes.

Ingredients

Scale
  • 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

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground pork, ground beef, panko, egg, garlic, ginger, green onions, salt, and pepper. Mix gently until just combined.
  3. Roll the mixture into 1.5-inch meatballs and place on the prepared baking sheet.
  4. Bake for 18-20 minutes, until cooked through and lightly browned.
  5. Meanwhile, whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat.
  6. 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.
  7. Add the baked meatballs to the saucepan and toss gently to coat evenly in the glaze.
  8. 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.

Find it online: https://www.rapidrecipes.blog/sweet-chili-glazed-meatballs/