Sweet Chili Glazed Sticky Beef Meatballs

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1/4 cup sweet chili sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• Fresh cilantro, for garnish

Steps

1. 1 In a bowl, mix ground beef, breadcrumbs, egg, garlic, soy sauce, salt, and pepper until just combined.
2. 2 Roll mixture into 1-inch balls.
3. 3 Heat oil in a skillet over medium heat. Add meatballs and cook until browned on all sides.
4. 4 In a small saucepan, combine sweet chili sauce, brown sugar, and rice vinegar. Simmer until thickened.
5. 5 Pour glaze over meatballs, tossing to coat. Simmer for 5 minutes.
6. 6 Garnish with cilantro before serving.

Equipment

• Skillet
• Mixing bowl

Variations

• Add diced pineapple for a tropical twist.
• Substitute ground turkey for a leaner option.

Substitutions

• If you don't have sweet chili sauce, use a mix of chili sauce and honey.
• Use panko breadcrumbs for extra crunch.

Pairings

• Steamed rice
• Asian slaw
• Spring rolls

Nutrition

Tips

• For extra flavor, let the meatballs rest in the glaze for 10 minutes before serving.
• These meatballs can be made ahead and reheated.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F oven.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad.

FAQ