Sweet Chili Glazed Cocktail Meatballs

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sweet chili sauce
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 2 green onions, chopped
• Fresh cilantro for garnish

Steps

1. 1 In a bowl, combine ground beef, breadcrumbs, egg, soy sauce, garlic powder, salt, and pepper. Mix gently.
2. 2 Roll mixture into 1-inch balls.
3. 3 Preheat oven to 375°F.
4. 4 Place meatballs on a baking sheet and bake for 15 minutes.
5. 5 In a small saucepan, heat sweet chili sauce, honey, soy sauce, rice vinegar, and minced garlic over medium heat.
6. 6 Simmer glaze for 5 minutes until thickened.
7. 7 Toss meatballs in the glaze and return to oven for 5 more minutes.
8. 8 Garnish with chopped green onions and cilantro before serving.

Equipment

• Baking sheet
• Mixing bowl
• Saucepan

Variations

• Add a splash of Sriracha to the glaze for extra heat.
• Include diced water chestnuts in the meat mixture for a crunchy surprise.

Substitutions

• Substitute breadcrumbs with crushed saltine crackers.
• Use coconut aminos instead of soy sauce for a gluten-free option.

Pairings

• Serve alongside edamame or spring rolls.
• Offer with a side of sesame noodles.

Nutrition

Tips

• For a leaner option, use ground turkey or chicken.
• Let the meatballs rest for 5 minutes before glazing to ensure they hold together well.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with toothpicks for easy snacking.
• Pair with a crisp Asian slaw for a refreshing contrast.

FAQ