Description
Tender, juicy Chili Glazed Meatballs Sticky coated in sweet and tangy sauce with the perfect balance of heat and sweetness. These party-perfect meatballs are ready in just 45 minutes and disappear fast!
Ingredients
FOR THE MEATBALLS:
2 pounds ground beef (85/15 or 80/20 fat ratio)
½ cup panko breadcrumbs
¼ cup milk
1 large egg
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon sea salt
½ teaspoon black pepper
2 green onions, finely chopped
FOR THE SWEET CHILI GLAZE:
¾ cup sweet chili sauce
3 tablespoons honey
2 tablespoons soy sauce (low-sodium)
2 tablespoons rice vinegar
1 tablespoon sriracha (adjust for heat preference)
2 teaspoons cornstarch
2 tablespoons water
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
FOR GARNISH:
Sesame seeds
Sliced green onions
Toothpicks for serving
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
2. In a small bowl, combine panko breadcrumbs and milk. Let sit for 5 minutes until breadcrumbs absorb the liquid completely.
3. In a large bowl, combine ground beef, soaked breadcrumbs mixture, egg, minced garlic, ground ginger, onion powder, salt, pepper, and chopped green onions.
4. Using your hands, mix ingredients gently until just combined. Don’t overmix or meatballs will be tough.
5. Using a small cookie scoop or tablespoon, portion meat mixture into uniform balls (about 1.5 inches in diameter).
6. Roll each portion between your palms to create smooth, round spheres. Wet hands with cold water between rolling to prevent sticking.
7. Arrange formed meatballs on the prepared baking sheet with 1 inch of space between each.
8. Bake for 18-22 minutes until golden brown and cooked through (internal temperature 160°F).
9. While meatballs bake, prepare the glaze: In a large skillet or saucepan, combine sweet chili sauce, honey, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, and grated ginger.
10. In a small bowl, mix cornstarch with water to create a smooth slurry.
11. Bring glaze mixture to a simmer over medium heat, stirring constantly.
12. Add cornstarch slurry to the simmering glaze and continue stirring for 2-3 minutes until glaze thickens to syrupy consistency that coats the back of a spoon.
13. Once meatballs are done baking, transfer them directly to the skillet with simmering glaze.
14. Reduce heat to medium-low and gently toss meatballs in the glaze using a large spoon, turning to coat all sides evenly.
15. Continue cooking for 3-5 minutes, turning meatballs occasionally, until glaze becomes sticky and clings to each meatball.
16. Remove from heat and let rest for 5 minutes—meatballs will continue absorbing glaze flavors.
17. Transfer to serving platter and garnish with sesame seeds and sliced green onions.
18. Serve immediately with toothpicks for easy appetizer service, or over rice for a complete meal.
Notes
Use ground beef with 85/15 or 80/20 fat ratio for juicy, flavorful meatballs—leaner beef produces dry results.
Don’t skip the breadcrumb-milk mixture (panade)—it’s essential for tender, moist meatballs.
Mix meatball ingredients gently just until combined. Overmixing develops gluten and creates tough texture.
Use a cookie scoop for uniform meatballs that cook evenly at the same rate.
Always check internal temperature with a meat thermometer—meatballs should reach 160°F for food safety.
Adjust sriracha amount based on heat preference. Start with less and add more to taste.
The glaze thickens as it cools, so don’t worry if it seems slightly thin while hot.
Store leftovers in an airtight container for up to 4 days. Keep meatballs in glaze to maintain moisture.
Freeze uncooked formed meatballs for up to 3 months. Bake from frozen, adding 5-7 minutes to cooking time.
For keto version, replace breadcrumbs with almond flour and use sugar-free sweetener instead of honey.
- Prep Time: 20
- Cook Time: 25
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 4
- Calories: 245
- Sugar: 9g
- Sodium: 485mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 85mg
Keywords: chili glazed meatballs sticky, sweet chili meatballs, party meatballs, asian meatballs, appetizer recipe