Meatballs — Sweet Chili Glaze
Tender meatballs meet a sweet and spicy glaze in this addictive party snack. The panade secret keeps them juicy and delicious.
25 min active, one pan, feeds 8
Meatballs — Sweet Chili Glaze
Tender meatballs meet a sweet and spicy glaze in this addictive party snack. The panade secret keeps them juicy and delicious.
25 min active, one pan, feeds 8
Key move
Don't skip the panade; it's the key to tender, juicy meatballs.
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The Setup
- Large Bowl
- Baking Sheet
- Parchment Paper
- Small Bowl
- Whisk
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/2)
The Pantry (0/4)
Meatballs are dry.
Ensure you're using ground pork with some fat content. Do not overmix the meatball mixture.
Glaze is not sticking to the meatballs.
Make sure the meatballs are slightly cooled before brushing with the glaze.
Chef's Notes
For evenly cooked meatballs, use a cookie scoop to portion the mixture into uniform sizes before baking.
Don't overmix the meatball mixture, as this can lead to tough meatballs. Mix just until combined.
Meatball mixture can be portioned and refrigerated for up to 24 hours before baking. Glaze can be made ahead and reheated.
Serve these meatballs over fluffy rice, with noodles, or as an appetizer with toothpicks.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
Cold start: Putting meatballs in before the oven reaches 375°F will cause them to steam rather than sear, ruining the texture.
Oven is preheated to the correct temperature.
COMBINE
In a large bowl, combine panko breadcrumbs (1 cup) and milk (½ cups). Let soak for 5 minutes to create a panade.
Incomplete hydration: Dry breadcrumbs will result in tough, unevenly textured meatballs.
Panko breadcrumbs and milk have formed a paste-like mixture (panade).
ADD
Add ground pork (900 g), egg (1 large), garlic (4 cloves), ginger (1 tbsp), and sesame oil (1 tsp) to the bowl with the panade. Mix gently with your hands until just combined. Be careful not to overmix.
Overworking the meat: Aggressive mixing breaks down protein strands, resulting in tough, rubbery meatballs.
All ingredients are incorporated into the meat mixture without overmixing.
ROLL
Prep aheadRoll the mixture into 1-inch meatballs.
Overworking the meat: Do not pack the meatballs too tightly; excessive pressure creates a dense, rubbery texture instead of a tender bite.
All the meat mixture has been formed into uniform 1-inch meatballs.
PLACE
Place the meatballs on a baking sheet lined with parchment paper.
Uneven cooking: Space meatballs at least an inch apart to ensure hot air circulates evenly for proper browning.
All meatballs are arranged on the prepared baking sheet.
BAKE
Bake for 20 minutes, or until the meatballs are cooked through.
Overcooking: Meatballs can become tough and dry if left in the oven past 160°F.
Meatballs are cooked through and have reached an internal temperature of 160°F (71°C).
WHISK
Prep aheadWhile the meatballs are baking, whisk together sweet chili sauce (¾ cups) and soy sauce (2 tbsp) in a small bowl.
Separated sauce: If the sauces aren't fully emulsified, the glaze will slide off the meat.
Sweet chili sauce and soy sauce are fully combined into a smooth glaze.
GLAZE
Remove the meatballs from the oven and brush generously with the sweet chili glaze.
Glaze pooling: Avoid heavy pooling at the base of the pan, which can lead to burnt sugars.
All meatballs are evenly coated with the sweet chili glaze.
BAKE
Return the meatballs to the oven and bake for another 5 minutes, or until the glaze is sticky and caramelized.
Burnt sugar: The sugars in the chili sauce will carbonize rapidly if left too long.
The glaze is sticky and caramelized, and the meatballs are heated through.
GARNISH
Garnish with chopped green onions (2 stalks) and serve hot.
Soggy garnish: Add the onions immediately before serving to keep them crisp and vibrant.
Meatballs are garnished with green onions and ready to serve.
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