Mini Meatballs in Sweet Chili Sauce are a delicious blend of savory and sweet with a subtle kick — perfect for parties, potlucks, game days, or a tasty appetizer before an Asian-fusion meal. These bite-sized meatballs are tender, juicy, and tossed in a glossy, sticky sweet chili glaze that coats every nook and cranny.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Mini Meatballs
1 lb ground beef or pork (or a mix of both)
1 egg, lightly beaten
½ cup breadcrumbs (panko or regular)
2 tbsp milk
2 cloves garlic, minced
2 green onions, finely chopped
1 tbsp soy sauce
1 tsp sesame oil
½ tsp ground ginger (or 1 tsp fresh grated ginger)
¼ tsp black pepper
Optional: ½ tsp chili flakes or Sriracha for extra heat
For the Sweet Chili Sauce
½ cup Thai sweet chili sauce (store-bought or homemade)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey or brown sugar (optional, for extra stickiness)
Optional: 1 tsp lime juice for a citrusy kick
For Garnish
Chopped green onions
Toasted sesame seeds
Optional: Fresh cilantro or lime wedges
Make the Meatball Mixture
1
In a large bowl, combine:
Ground meat
Egg
Breadcrumbs
Milk
Garlic
Green onions
Soy sauce
Sesame oil
Ginger
Black pepper
Mix gently with hands or a spoon until just combined.
Shape the Meatballs
2
Scoop and roll into 1-inch balls (about 1 heaping tablespoon each).
You should get around 36 mini meatballs .
Place them on a parchment-lined baking sheet or plate.
Cook the Meatballs
3 Oven-Baked Method (recommended for ease):
Preheat oven to 400°F (200°C) .
Place meatballs on a parchment-lined baking sheet.
Bake for 15–18 minutes , or until:
Skillet Method (for extra browning):
Heat 1–2 tbsp oil in a skillet over medium-high heat.
Sear meatballs in batches for 6–8 minutes , turning occasionally until cooked through.
Air Fryer Method:
Make the Sweet Chili Glaze
4
While meatballs cook, heat a small saucepan over low heat.
Combine:
Sweet chili sauce
Soy sauce
Rice vinegar
Honey (optional)
Lime juice (optional)
Simmer for 2–3 minutes , stirring occasionally, until slightly thickened and glossy.
Toss & Serve
5
Transfer warm meatballs to a bowl or serving dish.
Pour glaze over and toss gently to coat evenly.
Garnish with:
Serving Suggestions
6
Serve solo as a cocktail appetizer
Add toothpicks for easy grabbing
Serve with jasmine rice or lettuce cups for a more filling starter
Include in a party platter with:
Edamame
Vegetable spring rolls
Mini dumplings
Tips & Variations
7
Make ahead : You can bake and freeze the meatballs, then reheat and toss in sauce later.
Want spicier? Add chili garlic sauce or sriracha to the glaze.
Lighter version? Use ground turkey or chicken.
No breadcrumbs? Use crushed crackers or cooked quinoa.
Ingredients For the Mini Meatballs
1 lb ground beef or pork (or a mix of both)
1 egg, lightly beaten
½ cup breadcrumbs (panko or regular)
2 tbsp milk
2 cloves garlic, minced
2 green onions, finely chopped
1 tbsp soy sauce
1 tsp sesame oil
½ tsp ground ginger (or 1 tsp fresh grated ginger)
¼ tsp black pepper
Optional: ½ tsp chili flakes or Sriracha for extra heat
For the Sweet Chili Sauce
½ cup Thai sweet chili sauce (store-bought or homemade)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey or brown sugar (optional, for extra stickiness)
Optional: 1 tsp lime juice for a citrusy kick
For Garnish
Chopped green onions
Toasted sesame seeds
Optional: Fresh cilantro or lime wedges
Directions Make the Meatball Mixture
1
In a large bowl, combine:
Ground meat
Egg
Breadcrumbs
Milk
Garlic
Green onions
Soy sauce
Sesame oil
Ginger
Black pepper
Mix gently with hands or a spoon until just combined.
Shape the Meatballs
2
Scoop and roll into 1-inch balls (about 1 heaping tablespoon each).
You should get around 36 mini meatballs .
Place them on a parchment-lined baking sheet or plate.
Cook the Meatballs
3 Oven-Baked Method (recommended for ease):
Preheat oven to 400°F (200°C) .
Place meatballs on a parchment-lined baking sheet.
Bake for 15–18 minutes , or until:
Skillet Method (for extra browning):
Heat 1–2 tbsp oil in a skillet over medium-high heat.
Sear meatballs in batches for 6–8 minutes , turning occasionally until cooked through.
Air Fryer Method:
Make the Sweet Chili Glaze
4
While meatballs cook, heat a small saucepan over low heat.
Combine:
Sweet chili sauce
Soy sauce
Rice vinegar
Honey (optional)
Lime juice (optional)
Simmer for 2–3 minutes , stirring occasionally, until slightly thickened and glossy.
Toss & Serve
5
Transfer warm meatballs to a bowl or serving dish.
Pour glaze over and toss gently to coat evenly.
Garnish with:
Serving Suggestions
6
Serve solo as a cocktail appetizer
Add toothpicks for easy grabbing
Serve with jasmine rice or lettuce cups for a more filling starter
Include in a party platter with:
Edamame
Vegetable spring rolls
Mini dumplings
Tips & Variations
7
Make ahead : You can bake and freeze the meatballs, then reheat and toss in sauce later.
Want spicier? Add chili garlic sauce or sriracha to the glaze.
Lighter version? Use ground turkey or chicken.
No breadcrumbs? Use crushed crackers or cooked quinoa.
Mini Meatballs in Sweet Chili Sauce
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