Thai-inspired
Sweet Chili Lime Chicken Meatballs
Tender chicken meatballs glazed with sweet chili, lime, garlic, and ginger for a meal-prep dinner with balanced heat.
Sweet heat continues to work because it gives weeknight dinners contrast without making them punishingly spicy.
These chicken meatballs use sweet chili sauce, lime, garlic, and ginger for a glossy glaze that tastes bigger than the ingredient list.
Ground chicken can dry out, so the mixture gets breadcrumbs and egg for structure.
Baking the meatballs keeps the process hands-off, then a quick skillet glaze gives them color and shine.
Serve them with rice, crunchy cucumber, or a cabbage slaw.
They also hold well for meal prep because the glaze keeps the meatballs moist when reheated.
For something else to cook in the same spirit, try Miso Butter Salmon Rice Bowls or Sesame Cabbage Chicken Crunch Salad.
Directions
- Heat the oven to 425 F and line a sheet pan with parchment.
- Mix ground chicken, breadcrumbs, egg, garlic, ginger, scallions, 1/2 teaspoon salt, and black pepper.
- Form into 20 small meatballs and arrange on the sheet pan.
- Bake for 14 to 16 minutes, until cooked through.
- Simmer sweet chili sauce, lime juice, and soy sauce in a skillet for 1 minute.
- Add meatballs and toss until glossy. Serve over rice.
Nutrition
Nutrition Information
Estimated per serving: 560 calories, 31 g protein, 72 g carbohydrates, 15 g fat. Values include rice.
Variations
Recipe Variations
- Serve in lettuce cups with cucumber.
- Use turkey instead of chicken.
- Add crushed red pepper if you want more heat.
Notes
- Lightly oil your hands before rolling so the mixture does not stick.
- Do not overmix ground chicken or the meatballs can turn firm.
- Use a thermometer and cook to 165 F.
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