Why You’ll Love This Recipe

Fast and straightforward: just combine the meatball ingredients, bake, and simmer the sauce while they cook.
Big flavor: the sweet chili glaze is sweet, tangy, and has a nice kick (adjustable!).
Versatile and fun: serve them on lettuce wraps, over jasmine rice, or with toasted sesame seeds for crunch.
Great for meal‑prep: you can make a batch ahead of time and reheat for lunches.
Diet‑friendly: naturally dairy‑free; with minor swaps you can make it gluten‑free.

Ingredients

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

For the meatballs:

1 lb ground chicken (95% lean)
½ cup panko breadcrumbs
4 green onions (whites + greens), thinly sliced
1 large egg
1 Tbsp freshly minced garlic
½ Tbsp ginger paste or freshly minced ginger (or ½ tsp powdered)
1 Tbsp toasted sesame oil
2 Tbsp soy sauce

For the Thai sweet chili sauce (or use a premade sauce):

¼ cup unseasoned rice vinegar
¼ cup white sugar
1 tsp cornstarch
1 Tbsp soy sauce
1–2 tsp red pepper flakes (1 tsp for mild, more for heat)
2–3 drops red food coloring (optional)
¼ cup warm water

For serving:

1 head green leaf or butter lettuce, leaves washed and separated (optional)
Toasted sesame seeds
Prepared white rice (optional)

Directions

Preheat the oven to 400°F (204°C).
Set aside some green onion greens for garnish. In a large bowl, combine ground chicken, panko, green onions, egg, garlic, ginger, sesame oil, and soy sauce. Mix until just combined.
Line a baking sheet with parchment paper. Scoop about 1.5 tablespoons of the mixture for each meatball and shape into balls. You should get 18–20 meatballs.
Bake for 20 minutes, or until cooked through and lightly browned.
While the meatballs bake, make the sauce: dissolve the cornstarch in warm water. In a saucepan, combine it with vinegar, sugar, soy sauce, red pepper flakes, and food coloring (if using). Bring to a boil, then reduce heat and simmer for about 10 minutes until thickened and clear.
Let meatballs cool slightly, then drizzle sauce over them and toss to coat evenly.
Serve topped with green onion greens and sesame seeds. Use lettuce wraps or rice if desired.

Servings and timing

Servings: About 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Use ground pork instead of chicken for a richer flavor.
Swap in premade Thai sweet chili sauce to save time.
Adjust the spice level by increasing or decreasing the red pepper flakes.
Serve the meatballs in slider buns, over noodles, or on skewers as appetizers.
Make gluten-free by using gluten-free panko and tamari instead of soy sauce.

Storage/Reheating

Storage: Keep in an airtight container in the fridge for up to 4 days.
Freezing: Freeze fully cooked and cooled meatballs (with or without sauce) in airtight containers for 2–3 months.
Reheating:

Oven: Bake at 350°F for 10–15 minutes.
Microwave: Heat in 30-second intervals until warmed through.
Stovetop: Reheat in a skillet with a splash of water or sauce over medium heat.
Replenish lettuce leaves if reheating for wraps.

FAQs

1. Can I use ground turkey instead of ground chicken?

You can, but the texture may not be ideal. Ground chicken yields better results for this recipe.

2. Is it okay to use store-bought sweet chili sauce?

Yes, premade sweet chili sauce is a convenient substitute for the homemade version.

3. How do I make this gluten-free?

Use gluten-free panko and a gluten-free soy sauce like tamari. Also ensure any premade sauces are gluten-free.

4. Can I adjust the spice level of the sauce?

Absolutely. Start with less red pepper flakes for mild, or add more for a spicy kick. You can also add sriracha or chili paste.

5. Can these meatballs be made ahead?

Yes. Make and bake them in advance, then refrigerate or freeze until ready to reheat and serve.

6. What’s the best way to serve these for lettuce wraps?

Keep the lettuce leaves separate until serving to avoid sogginess. Add sesame seeds and green onions for texture and flavor.

7. Can I bake the meatballs in a different way?

Yes, you can try pan-frying or air-frying, but baking at 400°F for 20 minutes is the most consistent method.

8. Are these meatballs freezer-friendly?

Yes. Cool completely before freezing. Reheat from frozen or thaw overnight for best texture.

9. What can I serve with these meatballs besides lettuce wraps?

They go great with jasmine rice, stir-fried vegetables, or even tucked into sandwich rolls as sliders.

10. Can I make the sauce larger or smaller?

Yes. Simply scale the ingredients up or down proportionally depending on how much sauce you want.

Conclusion

Sweet Chili Chicken Meatballs are the perfect mix of convenience and flavor, with a juicy interior and a sticky, sweet-spicy glaze that’s hard to resist. Whether you’re looking for a fresh take on meal prep, an easy dinner, or a standout party snack, this recipe delivers. Serve them your way and enjoy every bite.