These Sweet Chili Meatballs are a perfect balance of sweet, savory, and spicy flavors, coated in a sticky, flavorful sauce. Made with tender beef (or pork) meatballs and glazed with a homemade sweet chili sauce, they’re great as an appetizer or served over rice for a satisfying meal. This easy-to-make dish is perfect for weeknights, parties, or meal prep.
- 500 g ground beef (or pork)
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic (minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1 tbsp green onions (finely chopped)
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 clove garlic (minced)
- 1 tsp ginger (grated)
- 1/2 tsp red pepper flakes (optional, for extra heat)
- 1 Prepare the Meatballs
In a large mixing bowl, combine ground beef (or pork), breadcrumbs, egg, garlic, salt, pepper, soy sauce, sesame oil, and green onions.
Mix well until everything is evenly combined but avoid over-mixing, which can make the meatballs tough.
Roll into 1-inch balls and place them on a baking sheet lined with parchment paper. - 2 Cook the Meatballs
Preheat the oven to 200°C (392°F).
Arrange meatballs on a baking sheet and bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through.
Alternatively, cook them in an air fryer at 180°C (356°F) for 12-15 minutes or pan-fry in a skillet with a little oil until browned on all sides. - 3 Make the Sweet Chili Sauce
In a small saucepan over medium heat, combine sweet chili sauce, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
Stir continuously and let it simmer for 2-3 minutes until slightly thickened. - 4 Coat the Meatballs in Sauce
Transfer the baked meatballs into a large skillet.
Pour the sweet chili sauce over them and toss gently to coat evenly.
Let them simmer for 1-2 minutes, allowing the sauce to glaze the meatballs. - 5 Serve and Garnish
Garnish with chopped green onions and sesame seeds.
Serve as an appetizer with toothpicks or over steamed rice for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
- Freezing: Freeze uncooked meatballs for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
- Variations:
Use ground chicken or turkey for a leaner option.
Adjust the spice level by adding more or less red pepper flakes.
Add pineapple chunks to the sauce for a tropical twist.