Description
Delicious chicken meatballs glazed in a sticky Thai sweet chili sauce, combining sweet, spicy, and savory flavors.
Ingredients
Scale
- 1 lb (450g) ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (adjust to taste)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Lime wedges for serving
Instructions
- In a large mixing bowl, combine ground chicken, panko breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, pepper, and cilantro. Mix gently until just combined.
- Form the mixture into 1.5-inch meatballs (about the size of a golf ball), making about 24 meatballs. Set aside.
- In a small bowl, whisk together Thai sweet chili sauce, rice vinegar, soy sauce, sriracha, minced garlic, and grated ginger. In another bowl, mix cornstarch with water to create a slurry. Set both aside.
- Heat vegetable oil in a large skillet over medium-high heat. Cook the meatballs in a single layer without overcrowding for 2-3 minutes to develop a golden crust.
- Turn the meatballs to brown on all sides, approximately 8-10 minutes total, until cooked through (internal temperature of 165°F/74°C).
- Reduce heat to medium-low and pour the sweet chili sauce mixture over the meatballs. Toss to coat and add the cornstarch slurry. Cook for 2-3 minutes until sauce thickens.
- Garnish with sliced green onions, cilantro, and sesame seeds. Serve immediately with lime wedges.
Notes
Don’t overmix the meat mixture to keep the meatballs tender. Adjust spice level by varying sriracha.
Nutrition
- Serving Size: 4 meatballs
- Calories: 285
- Sugar: 12g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg