Sticky Sweet Chili Glazed Meatballs with Rice Step-by-step instructions

Before you start

Before you start, gather all your ingredients and measure them out. Cook the jasmine rice according to package instructions and keep it warm. Mince the garlic and ginger, slice the scallions, and toast the sesame seeds if they are not already toasted.

Prepare a baking sheet lined with parchment paper if you plan to bake the meatballs, or have a large skillet ready for searing. Having everything prepped and within reach will make the cooking process smooth and enjoyable.

Instructions

Form and Cook the Meatballs

1. 1Mix and Roll the Meatballs
   In a large bowl, combine the ground beef or pork, egg, panko breadcrumbs, minced garlic, minced ginger, and salt. Mix gently with your hands until just combined, being careful not to overwork the meat. Roll the mixture into uniform golf ball-sized spheres, about 1.5 inches in diameter.
   Look for The meatballs should be evenly sized and hold their shape without cracking.
   Tip Wet your hands slightly with water to prevent the meat from sticking while rolling.
2. 2Bake or Sear the Meatballs
   Preheat the oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper, spacing them about an inch apart. Bake for 15 minutes, or until browned and cooked through. Alternatively, sear the meatballs in a large skillet over medium-high heat with a little oil, turning occasionally, until browned on all sides and cooked through.
   Look for The meatballs should be browned on the outside and no longer pink in the center.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For extra flavor, sear the meatballs in the same skillet used for the glaze to capture the browned bits.

At the end of this phase, the meatballs should be golden brown on the outside and cooked through, reaching an internal temperature of 160°F (71°C). They should be firm to the touch but still tender and juicy inside.

If you are baking them, they should be lightly browned and release easily from the parchment paper. If searing, they should have a nice crust on all sides. The kitchen should smell of garlic, ginger, and toasted meat.

Make the Sticky Glaze

3. 3Simmer the Glaze
   In a wide skillet, combine the sweet chili sauce, soy sauce, sriracha, honey, and sesame oil. Place over medium heat and bring to a simmer, stirring frequently. Cook for 3 to 4 minutes, until the sauce is bubbling and has thickened slightly, becoming syrupy and glossy.
   Look for The glaze should coat the back of a spoon and leave a clear trail when you drag a spatula through it.
   Tip If the glaze becomes too thick, add a tablespoon of water to loosen it.
4. 4Toss the Meatballs in the Glaze
   Add the cooked meatballs to the skillet with the glaze. Toss gently with a wooden spoon or spatula, ensuring each meatball is fully coated. Let them simmer in the glaze for 2 to 3 minutes, allowing the flavors to meld and the glaze to cling to the meatballs.
   Look for The meatballs should be glistening and evenly coated with a sticky, glossy sauce.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a gentle hand when tossing to keep the meatballs intact.

The glaze should be bubbling and have thickened to a syrupy consistency. It should coat the back of a spoon and have a deep, glossy sheen. The aroma should be sweet, savory, and slightly spicy. When you drag a spatula through the glaze, it should leave a clear trail that slowly fills in. If it seems too thin, continue simmering for another minute; if too thick, add a tablespoon of water.

Glaze and Serve

5. 5Serve Over Rice with Garnishes
   Spoon the steamed jasmine rice into serving bowls. Top with the glazed meatballs and a generous spoonful of the remaining glaze from the skillet. Sprinkle with sliced scallions and toasted sesame seeds. Serve hot.
   Look for The rice should be fluffy, the meatballs glossy, and the garnishes vibrant.
   Tip For a complete meal, add a side of steamed vegetables or a simple cucumber salad.

The meatballs should be fully coated in the glaze, with the sauce clinging to every surface. The glaze should be sticky and glossy, with no dry spots. The rice should be fluffy and warm, and the scallions and sesame seeds should be vibrant and fresh. When you lift a meatball with a fork, the glaze should slowly drip, and the meatball should be tender and juicy. The dish is ready to serve immediately.

Common mistakes

One common mistake is overworking the meatball mixture, which can make the meatballs tough. Mix just until the ingredients are combined. Another pitfall is not browning the meatballs enough; a good sear adds flavor and helps them hold together in the glaze.

If the glaze becomes too thick, it can turn into a sticky mess; add a splash of water to thin it out. Finally, don't skip the sesame seeds and scallions—they add a fresh, nutty finish that brightens the dish.

How to tell it’s done

The meatballs are done when they are browned on the outside and reach an internal temperature of 160°F (71°C) for ground beef or pork. The glaze is ready when it has thickened enough to coat the back of a spoon and leaves a clear trail when you drag a spatula through it.

When you toss the meatballs in the glaze, they should be evenly coated and the glaze should cling to them, not run off. Serve immediately for the best texture and flavor.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part