Description
A simple, flavorful meatball recipe coated in a glossy sweet chili glaze that works as an appetizer or a complete meal.
Ingredients
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Ground chicken or ground beef – 1 pound (450 g)
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Breadcrumbs – 3/4 cup (45 g)
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Milk – 1/4 cup (60 ml)
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Egg – 1 large
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Garlic, minced – 3 cloves
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Onion, finely grated – 1/2 cup (75 g)
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Salt – 1 teaspoon
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Black pepper – 1/2 teaspoon
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Paprika – 1 teaspoon
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Olive oil – 1 tablespoon
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Sweet chili sauce – 3/4 cup (180 ml)
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Soy sauce – 2 tablespoons
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Ketchup – 2 tablespoons
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Honey – 2 tablespoons
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Rice vinegar – 1 tablespoon
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Garlic, minced – 2 cloves
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Cornstarch – 1 teaspoon
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Water – 2 tablespoons
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Mix breadcrumbs and milk in a large bowl and let soak for one minute.
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Add egg, garlic, onion, salt, pepper, and paprika. Stir gently.
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Add ground meat and mix just until combined.
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Shape into 1 1/2-inch (4 cm) meatballs and place on the baking sheet.
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Bake for 18–20 minutes, turning halfway through.
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Simmer sweet chili sauce, soy sauce, ketchup, honey, vinegar, and garlic in a saucepan.
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Stir in cornstarch mixed with water and cook until slightly thickened.
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Toss cooked meatballs with sauce until evenly coated.
Notes
These meatballs can be made ahead, stored in the refrigerator for up to three days, or frozen for longer storage. Adjust the sauce sweetness or spice level to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes