These sweet chili meatballs are crisp on the outside and juicy on the inside thanks to ground chicken and packed with flavor from sweet chili sauce, fresh cilantro, garlic, and ginger. They’re tossed in a sweet chili sauce and garnished with green onion and sesame seeds.
Course Appetizer, Main Course, Snack, Dinner, Holiday
1poundground chicken(can substitute with ground turkey)
1largeegg
1cuppanko breadcrumbs
2tablespoonssweet chili sauce
1tablespoonsoy sauce
1tablespoonchopped cilantro
1teaspoongrated garlic
1teaspoongrated ginger
1tablespoonsesame oil
For the Sauce
½cupsweet chili sauce
1piecelimejuiced
1-2tablespoonswateras needed to thin the sauce
Sliced green onioncilantro, 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.