What is Sweet Thai Chili Sauce:

It's the most delicious sweet and spicy sauce with a bit of tanginess from the rice vinegar. It's quite thick right out of the bottle and warms up to coat the meatballs. Look at the bottle and you can usually see the heat levels. The brand I used had a medium heat and wasn't too spicy.

Where can I find Sweet Thai Chili Sauce?

It's usually in the international isle at the grocery store near bottles of soy sauce, and chili oils. Make sure to buy the "Sweet Thai Chili Sauce" and not chili oils. Chili oils are extremely hot and not at all the right texture for this dish. If you can't find it in the international isle, look near the ketchup and salad dressings.

How to Make Juicy Meatballs?

Choose a type of meat with some fat content, like ground beef and ground pork. This helps to keep the meat from drying out when cooking. Also, add egg and try using milk soaked bread to keep the meatballs really tender. Check the internal temperature while baking and don't overcook!

Store in a sealed container in the fridge for up to 3 days. To reheat, place back in the 350 degree oven until warm or heat in a saucepan on the stovetop. Don't reheat for too long or they will dry out.

Sweet Chili Sauce Meatballs - Simply Made Eats

Sweet Chili Sauce Meatballs

Sweet chili sauce in skillet with sesame seed and green onion.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These Sweet Chili Sauce Meatballs are juicy and tender with a sweet and spicy Thai Chili sauce. They're great for an easy weeknight dinner served over rice or make them for an appetizer. Super simple to make and ready in under an hour!

Author: Tara Smithson
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 15-20 meatballs
Category: Dinner
Method: Baked
Cuisine: Asian

Ingredients

1 piece white sandwich bread
3 tablespoons milk
16 ounces ground beef 85/15
8 ounces ground pork
1 egg
3 tablespoons yellow onion, minced
2 garlic cloves, minced
1 teaspoon fresh ginger, peeled and grated fine
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon garlic powder
6 ounces or 3/4 cup Sweet Red Thai Chili Sauce, store-bought
2 tablespoons fresh green onion, sliced thin on a bias
1 teaspoon sesame seeds

Instructions

Preheat the oven to 350 degrees. Add the slice of white bread in the bottom of a large bowl and pour over milk. Allow it to get soggy for a few minutes, then pull it apart into smaller pieces.
Into the same bowl, right over the milk soaked bread, add ground beef, ground pork, grated ginger, egg, garlic, onion, salt, pepper, and garlic powder. Use your hands to combine the ingredients until mixed well.
Roll into meatballs (about 1 to 2 tablespoons in size) and add onto a baking rack topped cookie sheet. Note: Line it with parchment paper or foil to help with the greasy mess. Bake for 20 to 30 minutes until the internal temperature of the meatballs reach 165 degrees. Use a thermometer and insert it into the center point of the meatball. The cook time will depend on size of the meatballs.
Once the meatballs are cooked, pull them out of the oven and set on the stovetop.
Heat the sweet Thai chili sauce in a large saucepan over medium heat until boiling.
Remove the meatballs from the baking rack and toss in the sauce. Top with sesame seeds and green onion. Serve plain or over rice and enjoy!

Equipment

Cookie sheet

Buy Now →

Enameled Skillet

Buy Now →

Notes

When grating ginger, peel the outside off with a paring knife or spoon, then grate the inside on a microplane grater to make the fresh ginger very fine.
Allow the breadcrumbs to soak for a minute, then really tear apart into small pieces so every meatball gets a bit.
Try to roll the meatballs in similar size so they cook at even temperatures.
Use a meat thermometer to check internal temperature when baking. Depending on how large you roll the meatballs will determine how long they need to bake. Stick the internal thermometer into the center of the meatball and make sure it reads 165 degrees before pulling from the oven.
If the brand of Chili Sauce you get is on the runnier side, whisk together 1 teaspoon cornstarch with 2 tablespoons of water and pour it into the sauce while it's heating up. Once you bring it to a boil, the sauce should thicken. If it get's too thick, just add a tablespoon of water until it's the right consistency.

Find it online: https://simplymadeeats.com/16090/sweet-chili-meatballs/