Name: Sweet Chili Chicken Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb ground chicken; 1/4 cup plain breadcrumbs; 1 large egg; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp pepper; 1 tbsp neutral oil (for cooking); 1/2 cup sweet chili sauce; 1 tbsp soy sauce; 1 tsp sriracha (optional, for extra heat); Sliced green onions (for garnish); Sesame seeds (for garnish)

Why You’ll Love Sweet Chili Chicken Meatballs Recipe

They’re quick and easy to prepare with simple ingredients you likely already have.
Baking the meatballs instead of frying keeps them lighter and less messy.
The homemade sweet chili sauce offers a perfect balance of sweet, tangy, and spicy flavors — you can even adjust the heat to your taste.
Great for meal prep — make a batch and reheat for easy lunches or dinners.
Versatile serving options: serve with rice, as lettuce wraps, or alongside vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:
ground chicken (95% lean)
panko breadcrumbs
green onions, sliced (greens and whites)
large egg
freshly minced garlic
ginger paste (or freshly minced ginger, or powdered ginger)
toasted sesame oil
soy sauce

For the Thai Sweet Chili Sauce (or you can use store‑bought sweet chili sauce):
unseasoned rice vinegar
white sugar
cornstarch
soy sauce
red pepper flakes (adjust amount for mild or spicy)
warm water
(optional: a few drops of red food coloring for a traditional sauce color)

For serving (optional):
green leaf or butter lettuce leaves (washed and separated)
toasted sesame seeds
prepared white rice

Directions

Preheat the oven to 400 °F (about 200 °C).
In a large bowl, combine all meatball ingredients — ground chicken, panko, green onions, egg, garlic, ginger, sesame oil, and soy sauce — and mix until just combined. Avoid over-mixing to keep the texture tender.
Line a baking sheet with parchment paper. Scoop about 1.5 tablespoons of mixture per meatball (you should get around 18–20 meatballs), and place them spaced out on the prepared sheet.
Bake for about 20 minutes, until the meatballs are cooked through and begin to take on a bit of color.
While the meatballs bake, prepare the sweet chili sauce: dissolve the cornstarch in warm water. In a small saucepan, combine the cornstarch mixture with vinegar, sugar, soy sauce, red pepper flakes, and water. Bring to a boil over medium heat, then reduce to medium-low and simmer, stirring occasionally, until the sauce thickens (about 10 minutes).
Once the meatballs are done, allow them to cool slightly. Then drizzle the sauce over them (or toss them gently in a bowl with the sauce) until they’re evenly coated.
Serve the meatballs topped with sliced green onions and toasted sesame seeds. For a lighter, fresher option, serve them wrapped in lettuce leaves, or alongside prepared white rice.

Servings and timing

Servings: 4 (makes about 20 meatballs)
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

If you prefer a milder sauce, reduce the amount of red pepper flakes or skip them entirely.
For gluten-free — swap the panko breadcrumbs for gluten-free breadcrumbs and use gluten-free soy sauce (such as tamari).
Instead of serving with rice, you can serve the meatballs over steamed vegetables or a bed of shredded cabbage and carrots for a lighter, low-carb meal.
Use store-bought sweet chili sauce for an even quicker version.
For extra freshness — serve meatballs as lettuce wraps with thinly sliced cucumber, carrots, and a sprinkle of chopped herbs like cilantro or green onions.

Storage/Reheating

Allow the meatballs and sauce to cool completely. Store in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the oven or microwave until heated through. If coating them in sauce before storing, add a splash of water when reheating to keep them moist.

FAQs

What kind of chicken should I use?

Use ground chicken, ideally 95% lean, for the best texture and flavor. Ground turkey can be used but may result in a different texture.

Can I use store‑bought sweet chili sauce instead of making my own?

Yes, store-bought sweet chili sauce is a convenient alternative that works well in this recipe.

How spicy is the sauce — can I adjust the heat?

The spice level is customizable. Use 1 teaspoon red pepper flakes for mild, 2 for medium, or more for extra heat.

Can I freeze these meatballs?

Yes, once fully cooked and cooled, you can freeze the meatballs in an airtight container. Reheat in the oven or microwave until hot.

Can I make the meatballs without eggs (e.g. egg‑free or vegan)?

Egg is used as a binder in this recipe. For egg-free or vegan alternatives, you’d need to adjust the ingredients and use plant-based substitutes.

What’s the best way to serve these meatballs?

Serve them over white or jasmine rice, or wrap them in lettuce leaves for a low-carb option. Garnish with sesame seeds and green onions.

Can I make the meatballs smaller or larger?

Yes, you can adjust the size. Smaller meatballs cook faster, while larger ones need extra baking time — ensure they’re fully cooked through.

How do I ensure the meatballs stay tender and don’t get dry?

Don’t over-mix the meat mixture and avoid overbaking. Use ground chicken with some fat content for the best texture.

Is this recipe dairy‑free?

Yes, this recipe is naturally dairy-free when made as directed.

What if I don’t have panko breadcrumbs — can I use regular breadcrumbs?

Yes, regular breadcrumbs can be used, though they may make the meatballs slightly denser.

Conclusion

Sweet Chili Chicken Meatballs are the perfect combination of ease and flavor. Baked to perfection and coated in a sticky, tangy-sweet sauce, they offer a satisfying meal with minimal fuss. Whether you enjoy them over rice, wrapped in crisp lettuce, or saved for lunch the next day, this recipe is sure to become a go-to favorite.