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- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs (preferably panko) - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced To start, we need the main ingredients. Ground chicken or turkey forms the base. I prefer using ground chicken for a lighter touch. Breadcrumbs give the meatballs a nice crunch. Panko works best here. Fresh ginger and garlic add bright notes to the flavor. - 1/4 cup grated Parmesan cheese - 1/4 cup fresh cilantro, chopped - 1/4 cup green onions, chopped (white and green parts separated) - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame oil Next, we bring in flavor enhancers. Grated Parmesan cheese adds a savory depth. Fresh cilantro adds a burst of freshness. Green onions give a nice crunch and mild onion flavor. The sweet chili sauce is the star of the dish. It balances sweetness and spice beautifully. Soy sauce adds saltiness, while rice vinegar brings a tangy note. Lastly, sesame oil adds a rich, nutty flavor. - 1 tablespoon cornstarch mixed with 2 tablespoons water - Sesame seeds for garnish We use a cornstarch and water mixture to thicken our glaze. This gives it a nice coating for the meatballs. For garnish, sesame seeds add a lovely crunch and visual appeal. They also enhance that nutty flavor we love. With these ingredients, you set the stage for delicious sweet chili glazed meatballs. Each element plays a role in creating layers of taste. {{ingredient_image_1}} To start, grab a large mixing bowl. In this bowl, combine the following ingredients: - 1 lb ground chicken or turkey - 1/2 cup breadcrumbs (preferably panko) - 1/4 cup grated Parmesan cheese - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup fresh cilantro, chopped - 1/4 cup green onions, chopped (white parts only) Mix everything until just combined. Don’t overmix! This keeps the meatballs tender. Next, use your hands to form the mixture into 1-inch meatballs. Place them on a clean plate or directly on your baking sheet for easy transfer later. Now it’s time to bake! Preheat your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper. This helps with easy cleanup and prevents sticking. Once the oven is hot, place the meatballs on the baking sheet. Make sure to space them out well. This helps them cook evenly. Bake them for 15 to 18 minutes. You want them to reach an internal temperature of 165°F (74°C). While the meatballs bake, we can make the sweet chili glaze. Take a small saucepan and combine these ingredients: - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame oil Heat this mixture over medium heat until it simmers. Now, you’ll need to thicken the glaze. Slowly stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook this for about 1 to 2 minutes until it thickens. Remove it from the heat when done. Once the meatballs are ready, place them in a mixing bowl and pour the sweet chili glaze over them. Toss gently to coat every meatball. To make great meatballs, moisture is key. Use ground chicken or turkey, as they can dry out. Adding breadcrumbs helps keep them juicy. Use panko for a lighter touch. Do not overmix your meatball mixture. Mixing too much makes them tough. Just combine the ingredients until they are mixed. This keeps the meatballs soft and tender. Coating your meatballs with glaze adds flavor. After baking, place the meatballs in a bowl. Pour the sweet chili glaze over them. Toss gently to coat every meatball evenly. Timing is crucial for glaze application. Glaze should go on right after baking. This way, the meatballs soak up the sauce while hot. Pair your sweet chili glazed meatballs with rice or noodles. They also go well with steamed vegetables. For gatherings, serve them on a platter with toothpicks. This makes them easy to grab and enjoy. For meal prep, pack them with your favorite sides. They heat up well and taste great even the next day. Pro Tips Chill the Mixture: Refrigerating the meatball mixture for about 30 minutes before shaping can help the meatballs hold their shape better during baking. Use a Cookie Scoop: For uniformly shaped meatballs, use a cookie scoop to ensure they are the same size, which aids in even cooking. Experiment with Meat: While chicken or turkey is great, feel free to experiment with ground beef or pork for a richer flavor profile. Glaze Variations: Customize the glaze by adding a splash of lime juice or sriracha for extra tang and heat, tailoring it to your flavor preferences. {{image_2}} You can switch ground chicken or turkey for other meats. Ground beef or pork works well. They add a rich flavor. If you prefer a lighter option, use lean meats. For those who want a meat-free dish, try using lentils or chickpeas. These give your meatballs a nice texture and taste. To spice up the glaze, consider adding sriracha or garlic powder. A little heat can make a big difference. You can also mix in lime juice for a zesty kick. For the meatballs, try adding chopped bell peppers or diced mushrooms. These add moisture and flavor. Fresh herbs like basil or parsley can change the profile too. If you need gluten-free meatballs, switch to gluten-free breadcrumbs. They will keep the texture nice. For a low-carb or keto option, skip the breadcrumbs entirely. Use ground almonds or flaxseed instead. This makes them low in carbs but still tasty. Adjusting these ingredients helps everyone enjoy the meal. Store your sweet chili glazed meatballs in an airtight container. This keeps them fresh and tasty. They will last up to four days in the fridge. For best results, let the meatballs cool before you seal them. This helps prevent condensation, which can make them soggy. You can freeze meatballs both before and after baking. To freeze raw meatballs, form them and place them on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer bag. They can last up to three months in the freezer. To freeze cooked meatballs, let them cool completely. Then, pack them in a freezer-safe container. When you're ready to eat them, thaw them overnight in the fridge. Reheat them in the oven at 350°F (175°C) for about 15-20 minutes. This keeps them moist and warm. If you have leftover sweet chili glaze, don’t toss it! You can use it as a dipping sauce for veggies or spring rolls. It also works great on grilled chicken or fish. Store any extra glaze in a jar in the fridge. It will stay good for up to a week. You can warm it up on the stove or microwave when you're ready to use it. This way, you make the most of every ingredient and enjoy different flavors! To keep your meatballs together, mix your ingredients well. You want to combine the ground chicken or turkey with breadcrumbs and cheese. This helps create a strong base. - Use enough binder: Breadcrumbs and cheese help hold the meatballs. - Don’t overmix: Mix just until combined to keep them tender. - Form tightly: Roll the mixture into balls without squeezing too hard. These tips will help your meatballs stay intact while cooking. Yes, you can make the sweet chili glaze in advance. Store it in the fridge for up to a week. - Storing: Use an airtight container to keep it fresh. - Reheating: Warm it on low heat before using. Stir it well to mix. This makes meal prep easier and quicker on busy days. Sweet chili glazed meatballs go well with many sides. Here are some great options: - Rice: Serve over jasmine or brown rice for a filling meal. - Noodles: Try it with stir-fried noodles or pasta. - Veggies: Steamed broccoli or snap peas add color and crunch. - Salad: A fresh salad can balance the sweet glaze. These sides will make your meal more complete and tasty! In this article, we explored how to make sweet chili glazed meatballs. We covered key ingredients like ground chicken, breadcrumbs, and fresh herbs. I shared step-by-step instructions for mixing, shaping, and baking the meatballs. We also discussed tips for the perfect texture and glaze application along with serving ideas. These meatballs are versatile and easy to adapt. Remember, you can switch proteins or add your favorite spices. Whether for a family dinner or a party, they are sure to impress. Enjoy your cooking!

Sweet Chili Glazed Meatballs

Delicious meatballs glazed with a sweet and spicy chili sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 1 lb ground chicken or turkey
  • 0.5 cup breadcrumbs (preferably panko)
  • 0.25 cup grated Parmesan cheese
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup fresh cilantro, chopped (plus extra for garnish)
  • 0.25 cup green onions, chopped (white and green parts separated)
  • 0.25 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • 1 tablespoon sesame seeds for garnish

Instructions
 

  • In a mixing bowl, combine ground chicken (or turkey), breadcrumbs, grated Parmesan cheese, minced ginger, minced garlic, salt, pepper, 1/4 cup cilantro, and the white parts of the green onions. Mix until just combined.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Use your hands to form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for 15-18 minutes or until they reach an internal temperature of 165°F (74°C).
  • While the meatballs are baking, prepare the glaze. In a small saucepan, combine the sweet chili sauce, soy sauce, rice vinegar, sesame oil, and bring to a simmer over medium heat.
  • Once simmering, slowly stir in the cornstarch mixture and cook until the glaze thickens, about 1-2 minutes. Remove from heat.
  • Once the meatballs are done, transfer them to a mixing bowl and pour the sweet chili glaze over them. Toss gently until evenly coated.
  • Serve the meatballs garnished with toasted sesame seeds, remaining cilantro, and green onion tops.

Notes

Serve with extra cilantro and green onions for garnish.
Keyword chicken, meatballs, sweet chili