These irresistible Sweet Chili Cocktail Meatballs are inspired by the classic grape jelly meatballs. They're asian-inspired and actually contain no grape jelly (for those who aren't a fan) and instead combine the savory depth of pork with flavors like ginger, cilantro, and fish sauce--all coated in a sticky-sweet chili glaze. Perfect as an appetizer or party snack, these meatballs are a delicious twist on the classic cocktail meatball!
Meatballs are always a good idea. Especially when you are hosting a party or get together (think game days, holiday celebrations, and potlucks), they are easy to throw together and serve for a small or large crowd. And as far as cocktail meatball recipes go, these homemade sweet chili meatballs are my new go-to favorite!
They are the epitome of umami-packed flavor. With fresh herbs and aromatics like cilantro, scallions, and ginger, they are bright and fresh, while the fish sauce adds the perfect umami kick. To take things to the next level, I coated them in a sticky sweet chili sauce that perfectly balances out the salty and savory flavors! Even if you don't have a party coming up, you can serve these over rice for a satisfying meal. They make for a great meal prep too!
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Ingredients
For the Meatballs
- Ground Pork: Ground pork works best here for the most flavor. If you prefer, you can use ground chicken, or ground turkey for a lighter option.
- Cilantro: Cilantro is bright and goes well with the other ingredients here. If you don't like cilantro, you can use parsley instead!
- Aromatics: You need scallions, ginger, garlic, shallots to build lots of flavor, and add a delicious aroma!
- Egg: Egg helps to bind the meatballs together.
- Breadcrumbs: Bread crumbs are important for keeping the meatballs super moist!
- Black Pepper: To taste.
- Red Boat Fish Sauce: The fish sauce here will season the meatballs instead of salt and adds an umami flavor to these chili sauce meatballs!
For the Sweet Chili Sauce
- Garlic: For a savory flavor!
- Thai Chiles: I like to add Thai chiles here since they add a nice heat and balance out the sweetness.
- Red Boat Fish Sauce: I always use Red Boat Fish Sauce, since it has a clean flavor. It adds a savory, umami flavor to this glaze.
- Water: You will need water for the sauce and also water to make a cornstarch slurry to thicken it up!
- Rice Vinegar: Rice vinegar adds the perfect amount of tang.
- Sugar: To sweeten it up!
- Cornstarch: Cornstarch mixed with a little water is called a cornstarch slurry. It will thicken the sauce up to the perfect consistency!
See recipe card for quantities.
How to Make Sweet Chili Cocktail Meatballs
Step 1: In a bowl, combine cilantro, scallions, garlic cloves, a shallot, ginger, bread crumbs, an egg, and Red Boat Fish Sauce. Give it a good mix before adding ground pork. Mix until just combined, being careful not to overmix, as this can make the meatballs tough.
Step 2: Preheat the oven to 400F. Roll the meatballs into 1 inch balls. Place them on a parchment paper-lined baking sheet, ensuring there is enough space between each meatball to avoid overcrowding.
Step 3: Bake at 400F for 20-25 minutes or until the internal temperature reaches 145F. Flip halfway.
Step 4: To make the glaze, to a pan, add garlic, Thai chilies, 2 cups of water, Red Boat Fish Sauce, rice vinegar and sugar. Bring to a boil and let it reduce by ⅓.
Step 5: In a small bowl, mix together 2 tablespoon of water and 1 tablespoon of cornstarch, until cornstarch has dissolved. Add the cornstarch slurry to the pan and stir to combine. Bring the glaze to a boil until it thickens.
Step 6: Add in the meatballs and toss in the glaze. Remove from heat and garnish with extra scallions and cilantro.
Hint: If you aren't sure if the meatballs are cooked all the way through, use a meat thermometer to check the internal temperature! They should reach 160 degrees F.
Top Tips
- Don't over mix the meat mixture! To ensure tender meatballs, it is important to combine the ingredients until just combined, without over mixing.
- When shaping the meatballs into balls, use wet hands for easier handling! This will prevent the mixture from sticking to your hands.
- To serve these meatballs at a party, keep them warm in a slow cooker on low heat!
Variations & Substitutions
- Meat: Ground chicken or turkey can replace the pork if you'd like a lighter option.
- Sugar: Brown sugar can substitute for white sugar, but the flavor profile will be slightly different.
- Chiles: If you can't find fresh red Thai chiles, you can use dried chile flakes instead.
- Sauce: Soy sauce can substitute for fish sauce (though flavor will differ)!
Storage Suggestions
To store any leftover meatballs, place in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or air fryer until heated through!
To freeze, place unglazed meatballs in a freezer safe container in the freezer for up to 3 months.
Frequently Asked Questions
These meatballs are moderately spicy with 4 Thai chilies. You can adjust the heat by varying chili amount and seed content. The seeds pack the most punch, so remove the seeds for less spice.
Technically, yes. For ease, you can use frozen meatballs if you'd like! But they won't have the same flavor as the homemade meatballs, since I added a lot of aromatics for extra flavor.
More Recipes to Try
Sweet Chili Cocktail Meatballs
Ingredients
For the Meatballs
- 1 lb ground pork
- 1 small bunch of cilantro minced, plus extra for garnishing
- 2-3 scallions minced, pluss extra for garnishing
- 1 egg
- 1 small shallot minced
- 1 tablespoon ginger grated
- ½ cup bread crumbs
- ½ teaspoon black pepper
- 2 tablespoon Red Boat Fish Sauce
For the Sweet Chili Fish Sauce Glaze
- 4 garlic cloves minced
- 4 Thai chiles minced, most seeds removed (reserve more seeds for extra heat)
- 2-3 tablespoon Red Boat Fish Sauce
- 2 cups water + 2 tablespoon of water divided
- ½ cup rice vinegar
- ⅔ cup sugar
- 1 tablespoon cornstarch
Instructions
- In a bowl, combine cilantro, scallions, garlic cloves, a shallot, ginger, bread crumbs, an egg, and Red Boat Fish Sauce. Give it a good mix before adding ground pork. Mix until just combined, being careful not to overmix, as this can make the meatballs tough.
- Preheat the oven to 400F. Roll the meatballs into 1 inch balls. Place them on a parchment paper-lined baking sheet, ensuring there is enough space between each meatball to avoid overcrowding.
- Bake at 400F for 20-25 minutes or until the internal temperature reaches 145F. Flip halfway.
- To make the glaze, to a pan, add garlic, Thai chilies, 2 cups of water, Red Boat Fish Sauce, rice vinegar and sugar. Bring to a boil and let it reduce by ⅓.
- In a small bowl, mix together 2 tablespoon of water and 1 tablespoon of cornstarch, until cornstarch has dissolved. Add the cornstarch slurry to the pan and stir to combine. Bring the glaze to a boil until it thickens.
- Add in the meatballs and toss in the glaze. Remove from heat and garnish with extra scallions and cilantro.
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