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–+ servings

Sticky Sweet Chili Garlic Beef Meatballs

These juicy, tender halal beef meatballs are pan-seared until deeply browned and tossed in an addictive, glossy sweet chili garlic glaze. Showered with nutty toasted sesame seeds and crisp green scallions, they are the ultimate viral finger-food appetizer for holiday gatherings, game days, and cocktail parties.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Finger Food
Cuisine: Asian-American, Holiday Entertaining
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

Juicy Halal Beef Meatballs
  • 1.5 lbs lean halal ground beef 85/15 blend for optimal juiciness
  • 1/2 cup Japanese panko breadcrumbs
  • 1 large egg lightly beaten
  • 4 cloves fresh garlic finely minced
  • 1 tbsp fresh ginger root finely grated
  • 3 green scallions finely minced, white and green parts
  • 1 tbsp low-sodium tamari soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1.5 tbsp avocado oil or olive oil, for searing
Sticky Sweet Chili Garlic Glaze
  • 3/4 cup Thai sweet chili sauce
  • 2.5 tbsp low-sodium tamari soy sauce
  • 1.5 tbsp pure clover honey or brown sugar
  • 1 tbsp unseasoned rice vinegar or apple cider vinegar
  • 3 cloves fresh garlic grated on microplane
  • 1 tsp sriracha optional, for gentle warmth
  • 1 tsp toasted sesame oil
Garnishes & Party Serving
  • 1.5 tbsp toasted white sesame seeds
  • 2 green scallions thinly sliced on the bias
  • Bamboo cocktail picks for skewering

Method
 

Shape & Sear the Meatballs
  1. In a large mixing bowl, gently combine ground beef, panko breadcrumbs, beaten egg, minced garlic, grated ginger, minced scallions, soy sauce, sesame oil, salt, and pepper with clean hands until just unified. Do not overwork the meat to ensure a tender texture.
  2. Roll the mixture into small cocktail-sized meatballs (about 1 to 1.25 inches in diameter, yielding roughly 24 to 28 meatballs).
  3. Heat 1.5 tablespoons avocado oil in a large heavy skillet (or cast iron pan) over medium-high heat. Add meatballs in an uncrowded single layer (cook in two batches if necessary).
  4. Sear for 6 to 8 minutes, shaking the skillet gently to brown all sides evenly until meatballs develop a deep golden-brown crust and reach an internal temperature of 160°F (71°C). Transfer meatballs to a clean plate and drain excess pan grease.
Simmer Glaze & Coat
  1. In a measuring cup or small bowl, whisk together sweet chili sauce, soy sauce, honey, rice vinegar, grated garlic, sriracha, and sesame oil.
  2. Pour the glaze directly into the warm skillet over medium heat. Bring to a rapid, bubbling simmer for 2 minutes until glossy and slightly reduced.
  3. Return the seared meatballs to the skillet. Gently toss and swirl for 2 to 3 minutes until every meatball is completely blanketed in the thick, sticky glaze.
  4. Transfer to a stylish party serving platter, spear each meatball with a bamboo cocktail pick, shower generously with toasted sesame seeds and sliced scallions, and serve immediately with extra dipping sauce.

Nutrition

Serving: 4gCalories: 310kcalCarbohydrates: 22gProtein: 24gFat: 14gSaturated Fat: 5gCholesterol: 75mgSodium: 580mgPotassium: 410mgFiber: 1gSugar: 16gVitamin A: 120IUVitamin C: 4mgCalcium: 40mgIron: 2.8mg

Notes

For party buffet hosting, you can transfer the glazed meatballs straight into a 3-quart slow cooker set on the "WARM" setting. They will stay hot, juicy, and beautifully glazed for up to 3 hours.

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