Sticky Sweet Chili Glazed Meatballs with Rice Tips, FAQ & printable recipe

Tips for success

For perfectly round meatballs, use a cookie scoop or ice cream scoop to portion the meat, then roll gently with your hands. This ensures even cooking and a uniform appearance.

If the mixture is too sticky, wet your hands with water or lightly oil them. If it's too dry, add a tablespoon of milk or water. The key is a mixture that holds together without being overly wet.

To make the glaze extra glossy, stir in a knob of butter at the end. This adds richness and a silky mouthfeel. For a deeper flavor, you can also add a splash of rice vinegar or a pinch of red pepper flakes.

If you like a thicker glaze, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the simmering sauce. This will give it a more pronounced sticky texture.

Variations

• Spicy Kick: Add an extra tablespoon of sriracha or a teaspoon of chili flakes to the glaze for more heat. You can also mix a pinch of cayenne into the meatball mixture.
• Pineapple Glaze: Replace the honey with pineapple juice and add a few chunks of pineapple to the glaze. This gives a tropical twist that pairs well with the sweet chili flavor.
• Turkey Meatballs: Swap the ground beef or pork for ground turkey. Add a tablespoon of olive oil to the mixture to keep the meatballs moist, and reduce the baking time slightly.
• Gluten-Free Option: Use gluten-free panko breadcrumbs and tamari or coconut aminos instead of soy sauce. Ensure the sweet chili sauce is gluten-free, or make a quick version with cornstarch and chili flakes.

Storage and make-ahead

Fridge

Store leftover meatballs and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water.

Freezer

Cooked meatballs can be frozen for up to 2 months. Freeze them on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge before reheating.

Reheat

Reheat meatballs in a skillet over medium heat with a splash of water or extra glaze. Microwave on high in 30-second bursts if in a hurry.

Leftover meatballs and glaze can be stored in an airtight container in the refrigerator for up to 3 days. The rice should be stored separately to avoid becoming soggy.

To reheat, place the meatballs in a skillet over medium heat with a splash of water, and heat until warmed through. The rice can be reheated in the microwave or in a steamer. The dish is best enjoyed fresh, but leftovers are still delicious.

The meatballs can be prepared and cooked up to a day in advance. Store them in the refrigerator and reheat in the glaze when ready to serve. The glaze can also be made ahead and kept in the refrigerator for up to a week. When ready to serve, simply reheat the glaze, add the meatballs, and toss to coat. This makes the recipe perfect for meal prep or entertaining.

Serving ideas

Serve the meatballs over steamed jasmine rice, spooning the extra glaze from the skillet over the top. Garnish with sliced scallions and toasted sesame seeds for a pop of color and texture.

This dish pairs well with a side of steamed broccoli or a crisp cucumber salad to balance the richness. For a low-carb option, serve the meatballs over cauliflower rice or on their own with toothpicks as an appetizer.

For a complete meal, consider adding a side of steamed bok choy or green beans. The sweet and spicy glaze also works well as a dipping sauce for spring rolls or chicken skewers. If you have leftover glaze, it can be used as a stir-fry sauce or brushed on grilled meats. The versatility of this dish makes it a great addition to your weeknight rotation.

Frequently asked questions

Recipe card

Sticky Sweet Chili Glazed Meatballs with Rice

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 1 1/4 lb ground beef or pork
• 1 large egg
• 1/2 cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1/2 tsp salt
• 1/3 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp honey
• 1 tsp sesame oil
• 2 cups cooked jasmine rice
• Sliced scallions, for serving
• Toasted sesame seeds, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, soy, sesame

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

65 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.