Sweet Chili Chicken Meatballs

• 1 lb ground chicken
• 1/4 cup panko breadcrumbs
• 1/4 cup diced red bell pepper
• 2 tbsp sweet chili sauce
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 1 tbsp chopped fresh cilantro
• 1 large egg
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1/4 cup additional sweet chili sauce
• 1 tbsp honey

Steps

1. 1 In a large bowl, combine ground chicken, panko, red bell pepper, 2 tbsp sweet chili sauce, soy sauce, garlic, cilantro, egg, and pepper. Mix gently until just combined.
2. 2 Shape mixture into 24 small meatballs.
3. 3 Heat vegetable oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 8-10 minutes.
4. 4 Push meatballs to the side of the skillet. Add remaining 1/4 cup sweet chili sauce and honey to the empty space. Stir to combine.
5. 5 Toss meatballs in the sauce, cooking for another 5 minutes until sauce is slightly thickened and meatballs are cooked through.
6. 6 Serve warm with extra sauce drizzled on top.

Equipment

• Large bowl
• Skillet
• Spatula

Variations

• Add diced water chestnuts for a crunchy surprise.
• Substitute ground turkey for a leaner option.

Substitutions

• If you don't have sweet chili sauce, use a mix of apricot jam and sriracha to taste.

Pairings

• Serve with a cold beer or a crisp white wine.
• Offer with a dipping sauce like peanut sauce or soy-ginger sauce.

Nutrition

Tips

• For a crispier exterior, bake the meatballs at 400°F for 10 minutes after browning.
• These meatballs can be served with toothpicks for easy snacking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge before cooking.

Serving Suggestions

• Serve with crispy spring rolls and a side of jasmine rice.
• Pair with a fresh cucumber salad for a balanced appetizer platter.

FAQ