Sweet Chili Sambal Sticky Chicken Meatballs
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Intro
A good meatball needs bounce and juiciness, not density. These chicken meatballs stay light by mixing gently and roasting hot, then get tossed in a sweet chili sambal glaze that clings in a thin, shiny layer instead of drowning them.
Ingredients
- For the meatballs: 1 1/2 lb ground chicken, 1/2 cup panko, 1 egg, 2 scallions finely sliced, 2 cloves garlic grated, 1 tbsp ginger finely grated, 1 tsp soy sauce, 1 tsp fish sauce, 1/2 tsp kosher salt
- For the glaze: 3 tbsp sweet-chili-sambal, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey
- To finish: sesame seeds, cilantro, lime wedges
Instructions
- Heat the oven to 450°F and line a sheet pan with parchment. In a large bowl, combine the ground chicken, panko, egg, scallions, garlic, ginger, soy sauce, fish sauce, and salt. Mix with a light hand just until the seasonings are distributed; overworking the mixture will tighten the meatballs and make them springy in the wrong way.
- Wet your hands lightly and form the mixture into golf ball-sized meatballs. Arrange them on the pan with space between them so the hot air can move around and brown the outsides instead of steaming them.
- Roast for 12 to 14 minutes, turning the tray once halfway, until the meatballs are just cooked through and lightly golden on the high spots.
- While they roast, stir together the sweet chili sambal, soy sauce, rice vinegar, and honey. Transfer the hot meatballs to a bowl, pour over the glaze, and toss gently until they are evenly coated. If you want the glaze a touch tackier, return the glazed meatballs to the oven for 2 minutes.
- Finish with sesame, cilantro, and lime. The meatballs should stay juicy inside, with just enough sticky glaze on the outside to make them feel finished and party-ready.
Why This Works
Roasting the meatballs before glazing gives them structure and keeps the sauce vivid, while the panko and egg keep the chicken tender instead of rubbery.