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.
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.
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).
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.
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.
All ingredients are incorporated into the meat mixture without overmixing.
ROLL
Prep aheadRoll the mixture into 1-inch meatballs.
All the meat mixture has been formed into uniform 1-inch meatballs.
PLACE
Place the meatballs on a baking sheet lined with parchment paper.
All meatballs are arranged on the prepared baking sheet.
BAKE
Bake for 20 minutes, or until the meatballs are cooked through.
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.
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.
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.
The glaze is sticky and caramelized, and the meatballs are heated through.
GARNISH
Garnish with chopped green onions (2 stalks) and serve hot.
Meatballs are garnished with green onions and ready to serve.
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