These Chili Garlic Meatballs are the perfect appetizer for game day, a holiday or any day of the week! Easy oven baked meatballs are spiked with garlic, ginger and cilantro before being adorned with an amazingly flavorful chili garlic sauce.
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Original content posted January 2015. Updated January 2019.
Appetizer season continues! First with the holidays, then with all of the bowl games and then in just a few weeks, the Super Bowl. Nobody thinks twice when they see you filling your plate full of bite sized treats. Even if they see you doing so more than once as they’ve likely already done the same thing.
You’ve got all the excuses you’ve ever needed to add these Chili Garlic Meatballs to your appetizer spread.
And apparently I have a bit of a meatball issue. This Chili Garlic Meatballs join the ranks of other favorite meatballs recipe on Melanie Makes. Always at the top of my list are my Sharp Cheddar Stuffed Turkey Meatloaf Meatballs, Porcupine Meatballs and Thai Chili Peanut Meatballs.
I am apparently to meatballs as Forrest Gump is to shrimp. Totally blaming that on my husband as he absolutely loves them.
This Super Bowl worthy appetizer are an Asian inspired spin off of my Easy Baked Meatballs, spiked with ginger, garlic and cilantro. While they’re in the oven, baking to perfection, an easy five ingredient chili garlic sauce is stirred together on your stove top.
The end result? An amazingly flavorful meatball that’s sure to have your friends missing a few downs of the big game to refill their plate.
How to Make Chili Garlic Meatballs
 In a medium bowl, add all meatball ingredients.
 Stir together until just combined.
 Using a medium cookie scoop, create meatballs and place on parchment or silicone mat lined baking sheet. Bake at 375 degrees for 18-20 minutes until browned and cooked through.
TIP: I love to use these precut parchment sheets to make my time in the kitchen super easy and less messy.
 Meanwhile, in a small saucepan over medium heat, add rice wine vinegar and sugar and simmer until sugar dissolves.
 Add chili garlic sauce, corn starch and water to saucepan.
 Whisk together to combine.
 Continue whisking until thickened.
TIP: You can also thin the sauce with water and keep the meatballs on warm in a slow cooker to keep them party ready.
 To serve, top meatballs with chili garlic sauce and additional chopped cilantro, if desired.
TIP: To easily drizzle the sauce onto the meatballs, I recommend putting the sauce in a small zip top bag. Then, simply snip one of the corners and pipe onto the meatballs.
If you’ve tried this Chili Garlic Meatballs or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
Chili Garlic Meatballs
- 1 pound ground beef
- 1 egg white
- 1/4 cup panko bread crumbs
- 2 tablespoons soy sauce
- 2 teaspoons minced ginger
- 4 cloves garlic minced
- 2 tablespoons chopped cilantro
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Chili Garlic Sauce
- 1/3 cup rice wine vinegar
- 1/3 cup sugar
- 2 tablespoons chili garlic sauce
- 2 tablespoons corn starch
- 1 tablespoon water
- Preheat oven to 375 degrees.
- In a medium bowl, add all meatball ingredients.
- Stir together until just combined.
- Using a medium cookie scoop, create meatballs and place on parchment or silicone mat lined baking sheet.
- Bake for 18-20 minutes until browned and cooked through.
Chili Garlic Sauce
- Meanwhile, in a small saucepan over medium heat, add rice wine vinegar and sugar and simmer until sugar dissolves.
- Whisk in chili garlic sauce, corn starch and water and cook until thickened.
- To serve, top meatballs with chili garlic sauce and additional chopped cilantro, if desired.
The more meatballs, the merrier! You’ll also want to add these Pressure Cooker Turkey Meatballs, comforting Crockpot Meatball Sliders and these holiday ready Raspberry Balsamic Meatballs to your recipe box.