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To make sweet chili chicken meatballs, you need these simple ingredients: - 1 lb (450g) ground chicken - 1/2 cup (50g) breadcrumbs - 1/4 cup (25g) grated Parmesan cheese - 1/4 cup (15g) green onions, finely chopped - 1/4 cup (15g) fresh cilantro, finely chopped - 1 garlic clove, minced - 1 large egg, lightly beaten - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional) - 1 cup (240ml) sweet chili sauce - 2 tablespoons (30ml) sesame oil You will need a few key tools to make these meatballs: - A large mixing bowl - A spoon or your hands for mixing - A baking sheet lined with parchment paper - A large skillet for cooking - Tongs for turning the meatballs You can swap out ingredients if you need to: - Ground chicken can be replaced with ground turkey or beef. - Breadcrumbs can be replaced with crushed crackers or panko. - Parmesan cheese can be swapped for any hard cheese, like Pecorino. - Fresh herbs can be changed to parsley or basil. - Sweet chili sauce can be replaced with teriyaki sauce for a different flavor. To start, grab a big mixing bowl. Here, I mix the ground chicken with breadcrumbs, grated Parmesan, green onions, cilantro, and minced garlic. The egg helps bind everything together, so add it next. Season with salt, black pepper, and optional red pepper flakes for a little heat. Use your hands or a spoon to mix gently. You want it combined but not overmixed. This keeps the meatballs soft. Once mixed, scoop out portions and roll them into small balls, about one inch wide. Place them on a lined baking sheet. Now, heat sesame oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs in batches. Don’t crowd the pan; this helps them cook evenly. Cook the meatballs for about 6 to 8 minutes. Use tongs to turn them for even browning. Check if they are cooked through by using a meat thermometer. The internal temperature should be 165°F. When done, carefully transfer the meatballs to a large mixing bowl. Next, pour sweet chili sauce over the hot meatballs in the bowl. Toss them gently to coat each meatball evenly. This adds great flavor. Return the coated meatballs to the skillet. Heat them on low for 2 to 3 minutes. This warms the sauce without sticking. Now, your sweet chili chicken meatballs are ready to enjoy! To make tender meatballs, avoid overmixing. When you combine the ground chicken with other ingredients, mix gently. I like to use my hands for this. It makes it easier to feel when everything blends well. Adding a beaten egg helps keep them moist. Breadcrumbs also absorb moisture, which helps. Perfect browning comes from a hot skillet and enough space. When you heat the sesame oil, let it shimmer before adding the meatballs. This tells you it's ready. Cook the meatballs in batches, leaving space between them. This helps them brown evenly. Turn them gently with tongs to avoid breaking them apart. These meatballs shine when served right. I love placing them on a large platter. Garnish with extra green onions and cilantro for a pop of color. Drizzle some sweet chili sauce on top for a glossy look. For sides, serve with fluffy jasmine rice or a fresh salad. Both options balance the meal and add flavors. {{image_4}} If you love spice, you can add more heat to your meatballs. Use extra red pepper flakes in the mix. Add a dash of hot sauce to the sweet chili sauce before coating the meatballs. This gives them a fiery twist. You can also try using ground turkey or pork for a different taste. Both meats pair well with spicy flavors. You can enjoy this dish as a vegetarian or vegan option. Replace the ground chicken with mashed chickpeas or lentils. Use breadcrumbs made from whole grains for added texture. Instead of an egg, try using flaxseed meal mixed with water. This acts as a binder. For cheese lovers, use vegan Parmesan. Your meatballs will still be tasty and satisfying. Want to explore global flavors? You can twist this recipe with Thai or Asian spices. Add ginger and lime zest to the meat mixture for a zesty kick. You can also mix in chopped water chestnuts for crunch. Instead of sweet chili sauce, use teriyaki or hoisin sauce. These sauces add a rich flavor that pairs well with the chicken. Serve with coconut rice or a side of stir-fried vegetables for a complete meal. To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Be sure to layer parchment paper between layers if you stack them. This helps prevent sticking. You can freeze these meatballs for later use. Place them on a baking sheet and freeze until solid. After that, transfer them to a freezer bag. They can last for up to three months in the freezer. To reheat, thaw them overnight in the fridge. Then, heat them in a skillet over medium heat until warmed through. You can also microwave them for a quick option. The shelf life of cooked meatballs is about three days in the fridge. If stored properly, they can last for three months in the freezer. Always check for signs of spoilage before using. If they smell off or have changed color, it’s best to toss them out. You can serve these meatballs with many sides. Here are some ideas: - Steamed jasmine rice - A fresh green salad - Roasted vegetables - Noodles or pasta - Crispy Asian slaw These sides balance the sweet and spicy flavors of the meatballs. Rice soaks up the sauce well. A salad adds freshness to your meal. Yes, you can make these meatballs ahead of time. You can prepare the meatball mixture and form the meatballs. Then, cover them and keep them in the fridge for up to 24 hours. You can also freeze them for later use. Just make sure to freeze them on a baking sheet first, then store in a bag. When you are ready to cook, thaw them in the fridge overnight before cooking. To check if the meatballs are done, use a meat thermometer. The inside should reach 165°F (75°C). You can also cut one open. The center should be no longer pink, and the juices should run clear. Cooking times may vary based on the size of the meatballs. Always cook them until they are golden and firm to the touch. This guide covered making Sweet Chili Chicken Meatballs. I shared ingredients, tools, and substitutions. Then, I provided step-by-step cooking instructions. I also included tips for tender meatballs and serving ideas. Variations for spice and dietary needs were discussed. Lastly, I explained storage and answered common questions. Sweet Chili Chicken Meatballs are easy to make and delicious. Enjoy them your way!

Sweet Chili Chicken Meatballs

Delight your taste buds with these flavorful Sweet Chili Chicken Meatballs! Made with ground chicken, Parmesan cheese, fresh herbs, and a sweet chili sauce that packs a punch, this easy recipe is sure to impress. Perfect as an appetizer or a main dish, these meatballs are both tender and delicious. Click through to explore the full recipe and create a dish that everyone will love!
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Ingredients
  

1 lb (450g) ground chicken

1/2 cup (50g) breadcrumbs

1/4 cup (25g) grated Parmesan cheese

1/4 cup (15g) green onions, finely chopped

1/4 cup (15g) fresh cilantro, finely chopped

1 garlic clove, minced

1 large egg, lightly beaten

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional, for added heat)

1 cup (240ml) sweet chili sauce

2 tablespoons (30ml) sesame oil

Instructions
 

In a spacious mixing bowl, combine the ground chicken with the breadcrumbs, grated Parmesan, finely chopped green onions, cilantro, and minced garlic. Add the lightly beaten egg, salt, black pepper, and red pepper flakes (if using).

    Gently mix all of the ingredients together with your hands or a spoon until they are just combined, being careful not to overmix to maintain tenderness in the meatballs.

      Using your hands, scoop out portions of the mixture and roll them into small meatballs, approximately 1 inch (2.5cm) in diameter. Arrange the meatballs neatly on a baking sheet lined with parchment paper for easy cleanup.

        Heat the sesame oil in a large skillet over medium heat until it shimmers. Add the meatballs in batches, ensuring not to crowd the pan, which allows for even cooking.

          Cook the meatballs for about 6-8 minutes, turning them occasionally with tongs for even browning, until they are golden and cooked through, with an internal temperature that reaches 165°F (75°C).

            Once the meatballs are cooked, carefully transfer them from the skillet to a large mixing bowl.

              Pour the sweet chili sauce over the hot meatballs and toss gently to ensure they are evenly coated.

                Return the coated meatballs to the skillet and warm them on low heat for an additional 2-3 minutes, allowing the sauce to heat through without sticking.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                    - Presentation Tips: For an enticing presentation, arrange the meatballs on a serving platter, garnishing with extra chopped green onions and cilantro. Drizzle some additional sweet chili sauce on top for a glossy finish. Pair with fluffy steamed jasmine rice or a vibrant green salad to create a beautifully balanced meal.