Sweet Chili Meatballs
Tender, flavorful meatballs coated in a sticky sweet chili glaze, these bite-sized delights are protein-rich, easy to make, and perfect for parties, weeknight dinners, or meal prep. Oven-baked for convenience and sprinkled with sesame seeds, they balance savory and sweet in every mouthful.
Equipment
- 1 large mixing bowl
- 1 rimmed baking sheet
- Parchment paper (for lining)
- Small saucepan
- Measuring spoons and cups
- Spoon or Cookie Scoop
- Oven mitts
Ingredients
For the Meatballs:
- 1/2 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 lb 450 g ground beef (80% lean) or 8 oz each ground pork and beef
- 1/2 cup 50 g panko breadcrumbs
- 1 large egg
- 2 tbsp sweet chili sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp ground ginger
- 1/4 tsp freshly ground black pepper
- 1 tbsp toasted white sesame seeds
For the Glaze:
- 3 tbsp sweet chili sauce
- 1 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp toasted sesame oil
Instructions
- Preheat the Oven and Prepare Baking Sheet: Begin by arranging an oven rack in the center position and preheating your oven to 375°F (190°C). This ensures even cooking for the meatballs. While the oven warms, line a rimmed baking sheet with parchment paper. The parchment prevents sticking and makes cleanup effortless, while the rim keeps the meatballs from rolling off during baking.
- Chop Aromatics for Flavor: Peel and finely chop half a medium yellow onion, then peel and mince two cloves of garlic. The smaller the pieces, the better they’ll integrate into the meatballs, providing a burst of flavor in every bite. Place the onion and garlic into a large mixing bowl, ready to be combined with the meat.
- Combine Meatball Ingredients: Add 1 pound of ground beef (or a 50/50 mix of ground pork and beef) into the bowl with the onion and garlic. Then add 1/2 cup of panko breadcrumbs, which help the meatballs stay tender and light, and 1 large egg, which acts as a natural binder. Include 2 tablespoons of sweet chili sauce for subtle sweetness, 1 tablespoon each of oyster sauce and soy sauce for umami depth, 1 teaspoon of toasted sesame oil, 1 teaspoon of ground ginger, and 1/4 teaspoon of freshly ground black pepper. Using clean hands, gently mix the ingredients until everything is evenly incorporated, taking care not to overwork the meat, which could make the meatballs dense.
- Shape the Meatballs: Wet your hands slightly or use a cookie scoop to portion the meat mixture. Each meatball should be roughly 1 1/2 tablespoons in size for uniform cooking. Roll each portion between your palms to form smooth, round balls. Place them evenly spaced on the prepared baking sheet, leaving a small gap between each to ensure even heat distribution.
- Bake the Meatballs: Transfer the tray to the preheated oven and bake the meatballs for 15 minutes. During this time, the meat will firm up, and the flavors will start to meld. The initial baking ensures that the meatballs cook through without drying out and provides a perfect base for the glaze.
- Prepare the Sweet Chili Glaze: While the meatballs bake, prepare the glaze. In a small saucepan, combine 3 tablespoons of sweet chili sauce, 1 tablespoon of ketchup, 1 tablespoon of rice vinegar, 1 tablespoon each of oyster sauce and soy sauce, 1 tablespoon of honey, and 1 teaspoon of toasted sesame oil. Place the saucepan over medium-low heat and stir occasionally. Let the mixture simmer gently until it thickens slightly and becomes syrupy, about 3–5 minutes. Remove the saucepan from the heat and set aside. The glaze will coat the meatballs beautifully, creating a glossy, flavorful finish.
- Brush Meatballs with Glaze: After the initial 15 minutes of baking, remove the meatballs from the oven. Using a pastry brush, generously coat each meatball with the prepared glaze, ensuring that all sides are covered. The glaze adds sweetness, umami, and a sticky texture that makes each bite irresistible.
- Bake Meatballs Again to Set Glaze: Return the glazed meatballs to the oven and bake for an additional 5–7 minutes. This step allows the glaze to set and slightly caramelize, giving the meatballs a beautiful, glossy finish while ensuring they are fully cooked inside.
- Garnish with Sesame Seeds: Once baked, remove the meatballs from the oven and transfer them to a serving plate. Sprinkle 1 tablespoon of toasted white sesame seeds evenly over the top. The sesame seeds add a subtle nutty flavor and a decorative touch, making the meatballs look as appealing as they taste.
- Serve or Store: Serve the meatballs warm as an appetizer, party snack, or main dish.For meal prep, allow them to cool slightly, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 5–10 minutes until warmed through. These meatballs can also be made up to 2 days ahead, brushed with the glaze just before baking to save time.
Notes
- Portioning: Use a cookie scoop or wet hands to create uniform meatballs, which ensures even cooking and a consistent texture.
- Meat Choices: Ground beef works well for flavor, but combining it with pork adds extra juiciness. Opt for 80% lean beef for balance between taste and fat.
- Glaze Consistency: If the glaze seems too thin, simmer it a little longer until it’s syrupy. Too thick, and it may clump—thin with a splash of water or rice vinegar if needed.
- Oven Safety: Always preheat the oven and line the tray with parchment paper to prevent sticking and make cleanup easier.
