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.
The 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 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.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
COMBINE
In a large bowl, combine panko breadcrumbs (1 cup) and milk (½ cups). Let soak for 5 minutes to create a panade.
Breadcrumbs should be softened
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.
ROLL
Prep aheadRoll the mixture into 1-inch meatballs.
Uniformly sized meatballs
PLACE
Place the meatballs on a baking sheet lined with parchment paper.
BAKE
Bake for 20 minutes, or until the meatballs are cooked through.
Meatballs are browned and firm
WHISK
Prep aheadWhile the meatballs are baking, whisk together sweet chili sauce (¾ cups) and soy sauce (2 tbsp) in a small bowl.
GLAZE
Remove the meatballs from the oven and brush generously with the sweet chili glaze.
Meatballs are evenly coated with glaze
BAKE
Return the meatballs to the oven and bake for another 5 minutes, or until the glaze is sticky and caramelized.
Glaze is glossy and slightly darkened • Aromatic, sweet and spicy scent
GARNISH
Garnish with chopped green onions (2 stalks) and serve hot.
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