Sweet Chili Glazed Meatball Skewers

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 2 tablespoons grated onion
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 12 wooden skewers, soaked in water
• Fresh cilantro for garnish

Steps

1. 1 In a bowl, combine ground beef, breadcrumbs, egg, grated onion, garlic powder, paprika, salt, and pepper. Mix gently until just combined.
2. 2 Roll mixture into 1-inch balls.
3. 3 In a small saucepan, heat sweet chili sauce, soy sauce, honey, and rice vinegar over medium heat until bubbly.
4. 4 Thread meatballs onto skewers.
5. 5 Preheat oven to 400°F.
6. 6 Place skewers on a baking sheet and brush generously with glaze.
7. 7 Bake for 15-20 minutes, brushing with more glaze halfway through.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Baking sheet
• Oven
• Small saucepan

Variations

• Add diced pineapple to the glaze for extra sweetness and tropical flair.
• For a spicy kick, incorporate diced jalapeños into the meatballs.

Substitutions

• For gluten-free, use certified gluten-free breadcrumbs or crushed gluten-free crackers.
• Substitute coconut aminos for soy sauce to make it gluten-free.

Pairings

• Serve alongside crispy spring rolls.
• Pair with a refreshing Thai iced tea.

Nutrition

Tips

• If you can't find wooden skewers, metal ones work great too, no soaking required.
• For a leaner option, substitute ground turkey or chicken for beef.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven until warmed through.

Serving Suggestions

• Serve with toothpicks for easy snacking.
• Pair with a fresh cucumber salad for a cooling contrast.

FAQ