Sweet Chili Glazed Meatballs

$To make these tasty meatballs, gather these key items: - 1 lb ground chicken or turkey - 1/2 cup panko breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1 tablespoon fresh ginger, finely minced - 2 cloves garlic, finely minced - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/4 cup fresh cilantro, chopped (plus extra for garnish) - 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 - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - Toasted sesame seeds for garnish You can add more depth to your meatballs with these extras: - A splash of lime juice for brightness - Chopped bell peppers for crunch - Crushed red pepper flakes for heat - Minced herbs like parsley or basil for freshness To make this recipe, you’ll need: - A large mixing bowl for combining ingredients - A baking sheet lined with parchment paper - A small saucepan for the glaze - A meat thermometer to check doneness - A mixing spoon or spatula for stirring These ingredients and tools set you up for a fun cooking experience. Enjoy making these sweet chili glazed meatballs! {{ingredient_image_2}} Start by mixing all the meatball ingredients in a large bowl. Use 1 pound of ground chicken or turkey. Add 1/2 cup of panko breadcrumbs and 1/4 cup of grated Parmesan cheese. Next, add 1 tablespoon of minced ginger and 2 cloves of minced garlic. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Then, mix in 1/4 cup of chopped cilantro and the white parts of 1/4 cup of green onions. Be gentle when mixing. You want the ingredients combined without overworking them. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps prevent sticking. Now, form the mixture into 1-inch meatballs. Place each meatball on the baking sheet. Bake them for 15 to 18 minutes. They should be golden brown and reach 165°F (74°C) inside. Use a meat thermometer to check the temperature. While your meatballs bake, make the sweet chili glaze. In a small saucepan, mix 1/4 cup of sweet chili sauce, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Heat this over medium heat. Stir often until it starts to simmer. Then, stir in the cornstarch mixture. Cook for another 1 to 2 minutes, stirring continuously. The glaze should thicken nicely. When the meatballs are done baking, move them to a large bowl. Pour the sweet chili glaze over them. Toss gently until all meatballs are well coated. For serving, add toasted sesame seeds, more chopped cilantro, and the green tops of the green onions for a nice touch. Enjoy your sweet chili glazed meatballs hot! To make juicy meatballs, use ground chicken or turkey. These meats stay moist when cooked. Mix ingredients gently to avoid tough meatballs. Overmixing dries them out. Ensure you measure the panko breadcrumbs accurately. This adds lightness to the meatballs. Baking at 400°F (200°C) cooks them evenly. Use a meat thermometer to check for doneness. Aim for 165°F (74°C) inside. To make this recipe easier, gather these tools: - Large mixing bowl - Baking sheet - Parchment paper - Meat thermometer - Small saucepan - Whisk Using these tools simplifies the process. The parchment paper keeps meatballs from sticking. A meat thermometer ensures you cook them perfectly. Serve your meatballs on a bright platter. Drizzle extra sweet chili glaze on top. This adds shine and flavor. Sprinkle toasted sesame seeds for crunch. Add chopped cilantro and green onions for color. These small touches make the dish look great. You can also serve meatballs with rice or noodles. This adds a nice base to the meal. Enjoy your tasty and beautiful creation! Pro Tips Use Cold Ingredients: Ensure that your ground chicken or turkey is cold when mixing. This helps the meatballs hold their shape better while cooking. Experiment with Spices: Feel free to add additional spices like red pepper flakes or cumin to enhance the flavor profile of the meatballs. Check for Doneness: Always use a meat thermometer to check if the meatballs have reached an internal temperature of 165°F (74°C) to ensure they are fully cooked. Make Ahead: You can prepare the meatballs in advance and freeze them. Just bake them straight from the freezer, adding a few extra minutes to the cooking time. {{image_4}} You can switch up the meat in your meatballs. Ground beef or pork works great. Each protein brings its own flavor. If you prefer a lighter option, try ground turkey. For a vegetarian version, use lentils or a meat substitute like tofu. Just remember to adjust the cooking time for different proteins. Want to add some heat? You can mix in red pepper flakes or sriracha. This will give your meatballs an extra kick. You could also add chopped jalapeños for a fresh taste. If you like sweetness, add some honey or brown sugar to the glaze. This adds layers of flavor that everyone will love. These meatballs are versatile! Serve them as appetizers at a party. Just put toothpicks in for easy eating. You can also make them a main dish. Serve over rice or noodles for a filling meal. Want to impress? Thread them onto skewers and grill them for a fun twist. To keep your sweet chili glazed meatballs fresh, place them in an airtight container. Make sure they cool to room temperature before sealing. This helps prevent moisture buildup. You can store them in the fridge for up to three days. When you are ready to enjoy them, grab a few meatballs and heat them up! Freezing is a great option for longer storage. First, let the meatballs cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour until firm. Once frozen, transfer them to a freezer-safe bag or container. This method helps to avoid clumping. You can keep them in the freezer for up to three months. When it’s time to eat your frozen meatballs, you have a few options. For best results, reheat them in the oven. Preheat to 350°F (175°C) and bake for about 15-20 minutes. If you prefer, you can also heat them in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat in short bursts until warm. Just be careful not to overcook them! If you don’t have sweet chili sauce, you can use several alternatives. Try mixing honey with hot sauce for a sweet and spicy blend. You can also use teriyaki sauce or a mix of ketchup and sriracha. These options give a similar taste and work well in this recipe. To check if your meatballs are cooked, use a meat thermometer. Insert it into the center of a meatball. It should read 165°F (74°C). If you don’t have a thermometer, cut one open. The inside should be no longer pink and juices should run clear. Yes, you can make these meatballs ahead of time. Prepare the mixture and form the meatballs. Then, cover and refrigerate them for up to 24 hours before baking. You can also bake them and store leftovers in the fridge for up to 3 days. Just reheat before serving. You've learned how to make delicious sweet chili glazed meatballs. We covered key ingredients and tools to use. I shared step-by-step cooking instructions, tips for juicy meatballs, and serving ideas. You can even try different proteins or add some spice for variety. Don't forget to store your leftovers properly for later enjoyment. With this guide, you can impress friends and family at your next meal. Enjoy crafting these tasty bites and make them your own!$

Sweet Chili Glazed Meatballs

Delicious meatballs coated in a sweet and spicy chili glaze.

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

1 lb ground chicken or turkey
0.5 cup panko breadcrumbs
0.25 cup freshly grated Parmesan cheese
1 tablespoon fresh ginger, finely minced
2 cloves garlic, finely minced
1 teaspoon salt
0.5 teaspoon freshly ground 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 toasted sesame seeds for garnish

Instructions

In a large mixing bowl, combine the ground chicken (or turkey) with panko breadcrumbs, grated Parmesan cheese, minced ginger, minced garlic, salt, black pepper, 1/4 cup of cilantro, and the white parts of the chopped green onions. Mix the ingredients together gently until they are just combined, being careful not to overwork the mixture.
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
Using your hands, form the mixture into 1-inch meatballs, placing each one on the prepared baking sheet as you go.
Bake the meatballs in the preheated oven for 15-18 minutes, or until they are golden brown and reach an internal temperature of 165°F (74°C) when checked with a meat thermometer.
While the meatballs are baking, prepare the sweet chili glaze. In a small saucepan, combine the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Heat the mixture over medium heat, stirring occasionally until it begins to simmer.
Once the glaze is simmering, gradually stir in the cornstarch mixture. Cook the glaze for an additional 1-2 minutes, stirring continuously until it has thickened. Once it's achieved the desired consistency, remove it from the heat.
When the meatballs are fully cooked, transfer them to a large mixing bowl. Pour the prepared sweet chili glaze over the meatballs and gently toss until they are evenly coated in the sauce.
Serve the glazed meatballs hot, garnishing them with toasted sesame seeds, the remaining chopped cilantro, and the green tops of the green onions for an extra pop of color and flavor.

Notes

For an appealing presentation, arrange the meatballs on a bright serving platter, drizzle a little extra glaze over the top, and sprinkle with sesame seeds, cilantro, and green onions before serving.

Keyword appetizer, chicken, meatballs, sweet chili, turkey