Meatballs baked rather than fried, then finished in a sticky sweet chili glaze that thickens in the pan while they cook.
They work as dinner over rice or on toothpicks at a party, which is most of why they are worth having in the file.
Why This Recipe Works
- Two meats rather than one: beef brings flavour, pork brings fat and tenderness. All beef gives a noticeably drier meatball.
- Panko and egg together hold the meatballs without making them dense, and panko absorbs less than fine breadcrumb would.
- The cornstarch slurry thickens the glaze before the meatballs arrive, so it clings instead of sliding off into the pan.
- Rice vinegar and lime juice cut a sauce that is otherwise mostly sugar — without them it tastes flat rather than sweet-and-sour.
Oven and Skillet, At the Same Time
Thirty-five minutes total only works because nothing waits. The meatballs bake while the glaze reduces, and they meet at the end.
In the oven, at 425°F
- Mixed and rolled
Beef and pork with panko, eggs, garlic, ginger, green onion, soy and sesame oil, mixed gently and rolled into 1.5-inch balls.
- 12 to 15 minutes
Baked on a lined pan, on a rack if you have one so the heat reaches underneath, until browned and reading 160°F (71°C).
In the skillet
- While they bake
Sweet chili sauce, rice vinegar, soy, lime juice, sriracha, garlic, ginger and water whisked together and warmed.
- 1 to 2 minutes
Cornstarch slurry stirred in and simmered until glossy and slightly thickened. Thickened before the meatballs arrive, so it coats rather than pools.
The last two to three minutes
Baked meatballs go into the skillet and are tossed to coat, then simmered briefly so they absorb some glaze rather than just wearing it. Sesame seeds and green onion at the end.
Ingredient Notes
- Ground beef and pork together
- A pound of each. Turkey can replace the pork, which is leaner and gives a firmer meatball.
- Thai sweet chili sauce
- Three quarters of a cup, and the backbone of the glaze. It is sweet rather than hot, which is why the sriracha is offered separately.
- Cornstarch slurry
- Two teaspoons with equal water. Small, and it is the difference between a glaze and a puddle.
How to Make It
Heat the oven
425°F (220°C), sheet pan lined with parchment and a wire rack set on top if you have one.
Mix the meatballs
Gently combine the beef, pork or turkey, panko, eggs, garlic, ginger, green onions, soy sauce, sesame oil, salt and pepper.
Roll and bake
Scoop and roll into 1.5-inch meatballs, about 24, and arrange on the pan. Bake 12 to 15 minutes, until browned and an instant-read thermometer reads 160°F (71°C).
Build the glaze while they bake
In a large skillet, whisk the sweet chili sauce, rice vinegar, soy sauce, lime juice, sriracha if using, garlic, ginger and water.
Thicken it
Stir in the cornstarch slurry and simmer 1 to 2 minutes, until glossy and slightly thickened.
Combine
Transfer the baked meatballs to the skillet, toss to coat, and simmer 2 to 3 minutes so they take on the sauce.
Finish
Sesame seeds and sliced green onions, with cilantro if you like. Serve over rice or noodles, or with toothpicks.
Success Tips
- Mix gently and stop as soon as it comes together. Overworked meatballs are dense.
- Use the thermometer rather than cutting one open — 160°F is the number and cutting releases the juice you want to keep.
- Thicken the glaze before the meatballs go in, not after.
- If you are serving these as an appetiser, keep them in the skillet on low so the glaze stays loose enough to coat.
Serving Ideas
Over rice or noodles for dinner, or on a platter with toothpicks and extra glaze for a party. Something sharp and raw alongside — cucumber, or a simple slaw — works well against the sweetness.
Storage and Reheating
Refrigerate
Refrigerate up to 4 days. The glaze thickens considerably when cold and loosens again on reheating.
Freeze
Freeze the baked meatballs without sauce up to 3 months. Make the glaze fresh when you reheat — it takes five minutes and freezes less well than the meatballs do.
Reheat
Gently in a skillet with a splash of water to loosen the glaze, or covered in a 325°F oven. Avoid a hard reheat, which dries the meatballs.
Frequently Asked Questions
Can I make them ahead?
Yes. Bake the meatballs up to two days ahead and refrigerate, then make the glaze and toss them through when you serve. That is also the easier way to handle them for a party.
Can I make them gluten-free?
Use gluten-free panko and tamari in place of the soy sauce. Check the sweet chili sauce label as well, since brands vary.
How do I make them hotter?
The sriracha is the lever — 1 to 2 teaspoons, and it is optional. Sweet chili sauce itself is mild, so you can go further than you might expect.
