Sweet chili meatballs are crispy on the outside, juicy on the inside, and packed with bold flavors! Made with ground chicken, fresh cilantro, garlic, and ginger, these meatballs in sweet chili sauce have the perfect balance of sweet and spicy. Plus, they’re freezer-friendly, so you can make them ahead of time for an easy meal whenever you need one.
If you love sweet and spicy flavors, these sweet chili sauce meatballs will be your new favorite dish! They’re savory, tangy, and just the right amount of heat, making them perfect for everything from a weeknight dinner to a party appetizer.
Made with ground chicken, these meatballs in sweet chili sauce are lighter than traditional beef or pork versions, but still tender and flavorful. The mango and chili give them a unique taste, while fresh cilantro, garlic, and ginger add brightness and depth. Serve them garnished with green onions and sesame seeds for a beautiful presentation!
Why We Love this Meatballs in Sweet Chili Sauce
- Bold sweet and spicy flavor
The sweet chili sauce is slightly spicy with a hint of sweetness, balanced perfectly by garlic, ginger, and cilantro. - Easy to make
These meatballs can be baked or pan-fried, giving you flexibility based on your preference. The baking method makes them extra crispy without the mess! - Perfect for any occasion
Whether you serve them as an appetizer or main dish, these sweet chili sauce meatballs are always a crowd-pleaser. Plus, they freeze well, making meal prep a breeze!
Love meatballs? Check out our sausage balls, sausage balls bisquick, spicy meatballs, and pan fry meatballs. They’re perfect for dunking in our sauces and dips just like these meatballs!
Ingredient Notes and Substitutions
For The Meatballs
- Ground chicken: The base of the mix. I recommend using “ground chicken” not “ground chicken breast” because it has a bit more structure and less moisture.
- Large egg: helps bind the meatballs together.
- Panko breadcrumbs: Help absorb extra moisture in the meatballs to keep them juicy without being soggy. If you don’t have one, you can use crushed crackers instead.
- Sweet chili sauce: adds a bit of spice and sweetness to the meatballs. You can also use sriracha sauce or make your own using a mix of honey, rice vinegar, and red pepper flakes.
- Soy sauce: adds a salty umami flavor to the recipe.
- Cilantro: adds a fresh, grassy flavor to the meatballs. Basil or parsley can also be used if you don’t like cilantro.
- Garlic: for that kick of flavor.
- Ginger: adds a zing of flavor.
- Sesame oil: adds a nutty flavor and helps crisp the meatballs while they bake.
For the Sauce
- Sweet chili sauce; this Asian sauce adds the perfect flavor
- Lime juice: adds a bit of acidity and freshness to the sauce. You can also use lemon juice for this recipe.
- Water: helps thin the sauce to your desired consistency.
- Green onion, cilantro, sesame seeds: for garnish.
Recipe Variations
- For the best results, do not use extra lean ground turkey.
- To make these sweet and sour meatballs with chili sauce gluten-free, swap out the panko breadcrumbs for gluten-free breadcrumbs and use a gluten-free soy sauce.
- For extra heat, add a teaspoon (or more) of sriracha sauce or chili flakes to the sweet chili sauce mixture.
- You can also dip chicken tenders or strips and Bisquick baked chicken strips into this sweet chili sauce.
- The dipping sauce can also be enjoyed with spring rolls.
How To Make The Sweet Chili Sauce Meatballs
Cooking the Meatballs
- Mix the meatballs. Preheat the oven to 400°F. While the oven is heating, mix together the ground chicken, egg, bread crumbs, sweet chili sauce, soy sauce, minced cilantro, grated garlic, and grated ginger to a large bowl.
- Pour the sesame oil over a large pork tenderloin with potatoes or baking sheet. Rub it all over the pan with your hands. This will help the chicken not stick to the pan.
- Prepare for baking. Use a scoop or a heaping tablespoon to roll the chicken into smooth golf ball sized portions (about 1.5 tablespoons). Place them at least 1” apart on the prepared baking sheet.
- Bake. Bake the meatballs for 15-18 minutes, or until the internal temperature registers 165°F.
- While the meatballs are baking, mix together the dipping sauce.
Making The Sweet Chili Sauce
- Mix the Sauce. To a large bowl, add the sweet chili sauce, lime juice, and 1 tablespoon of water. Whisk together until the sauce is thin and pourable. If it is not yet thin enough, then add another tablespoon of water.
- Put the chicken meatballs in the sauce and mix them together. You can enjoy it with green onion, cilantro, or sesame seeds on top.
🎯 TFN Pro Tip
For the best sweet chili meatballs, let them simmer in the sweet chili sauce for a few extra minutes after cooking—this helps them soak up all that bold, sweet, and spicy flavor! Want an even crispier texture? Bake them on a wire rack over a baking sheet for better airflow and even browning.
Serving Suggestions
These sweet chili meatballs make an incredible appetizer or main course. Serve them over rice like our rice Instant Pot basmati or learn how to make brown rice in the Instant Pot for a satisfying meal. If you’re looking for a low-carb option, try them with cauliflower rice or quinoa for a nutritious twist.
Pair them with a fresh side salad or best grilled vegetables for a well-rounded meal. Want to make them party-friendly? Serve them on toothpicks for a fun and easy appetizer! Garnish with scallions for an extra pop of color and flavor.
Recipe FAQs
Baking meatballs is an easy way to make juicy and flavorful meatballs. Fried meatballs can be crispy on the outside but they might be dry on the inside. If you choose to fry them, make sure there is enough room for them to cook evenly so they don’t get dry.
No, but if you have the time, it won’t hurt. Letting the meatballs sit for 20-30 minutes will help them hold together better when cooking. This is especially true if you are baking the meatballs instead of frying them.
If you are short on time, you can skip the resting step. Just be sure to form the meatballs tightly so they hold together well.
You can swap the sauce with hoisin sauce, plum sauce, or apricot preserves. If you don’t have any of those on hand, you can make a sweet chili sauce by mixing together equal parts sugar, vinegar, and ketchup. Just be sure to adjust the other ingredients in the recipe accordingly.
The meatballs can be stored in an airtight container in the fridge for up to four days. Then the sweet chili sauce will last in the fridge for up to one week.
If you find the sauce is too thick, add a bit of water to thin it out before serving.
You can freeze the meatballs and dipping sauce in a freezer safe container for up to three months. However, I recommend freezing them without the sauce, so they don’t get soggy when reheated.
When you’re ready to eat them, simply heat the meatballs in the oven and then mix them with the sauce.
Consider Making These Other Appetizer Recipes…
If you tried this sweet chili meatball recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sweet Chili Meatballs
Equipment
- Baking Sheet
- large bowl
- scoop
Ingredients
For the Meatballs
- 1 pound ground chicken (can substitute with ground turkey)
- 1 large egg
- 1 cup panko breadcrumbs
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon chopped cilantro
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
For the Sauce
- ½ cup sweet chili sauce
- 1 piece lime juiced
- 1-2 tablespoons water as needed to thin the sauce
- Sliced green onion cilantro, and/or sesame seeds, for garnish
Instructions
For the Meatballs
- Preheat the oven to 400°F.
- Add the ground chicken, egg, breadcrumbs, sweet chili sauce, soy sauce, minced cilantro, grated garlic, and grated ginger to a large bowl. Gently mix until well combined.
- Drizzle the sesame oil over a large sheet pan and rub it over the pan with your hands (coating your hands with oil will prevent the chicken from sticking).
- Portion the chicken into golf ball sized portions (about 1.5 tablespoons) and roll them into smooth balls. Place the meatballs at least 1” apart on the oiled baking sheet.
- Bake the meatballs for 15-18 minutes, or until the internal temperature registers 165°F.
For the Sauce
- Add the sweet chili sauce, lime juice, and 1 tablespoon of water to a large bowl and whisk to combine.
- If the sauce is not thin and pourable, add another tablespoon of water.
- Add the hot chicken meatballs to the sauce and toss to combine.
- Enjoy garnished with green onion, cilantro, or sesame seeds.
- To make this a meal, serve it over rice with your favorite vegetables on the side.
Notes
- Ground chicken is a great base for this flavor! I’m using “ground chicken” not “ground chicken breast” because it has a bit more structure and less moisture. You can substitute with regular ground turkey (not extra lean).
- Egg helps bind the meatballs together.
- Panko helps absorb extra moisture in the meatballs to keep them juicy without being soggy.
- Sweet chili sauce adds a bit of spice and sweetness to the meatballs.
- Soy sauce adds a salty umami flavor to the meatballs.
- Cilantro adds a fresh, grassy flavor to the meatballs.
- Garlic and ginger are classic additions to Asian flavors. I like using grated aromatics in these meatballs, so they incorporate smoothly without big chunks.
- Sesame oil adds a nutty flavor and helps crisp the meatballs while they bake.
- Lime adds a bit of acidity and freshness to the sauce.
- Water helps thin the sauce to your desired consistency.
Nutrition
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