Chili Garlic Meatballs
Servings: 17 meatballs
Calories: 97kcal
These oven baked Chili Garlic Meatballs are spiked with garlic, ginger and cilantro and are the perfect flavor packed appetizer!
Print Recipe
Ingredients
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
Instructions
Meatballs
- 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 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.
Chili Garlic Sauce
- 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.
Notes
Adapted from Ginger-Garlic Cocktail Meatballs.
Nutrition
Calories: 97kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 312mg | Potassium: 82mg | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.6mg