Sheetpan Sweet Chili Garlic Meatballs
I’m always looking for ways to switch up my weeknight dinners while still keeping it super simple too. I don’t think meatballs get enough credit for being super versatile, easy to make and protein packed! These Sheet Pan Sweet Chili Garlic Meatballs are a new weeknight favorite.
I typically have my favorites that I fall back on for an easy weeknight meal and I’m always looking for ways to switch it up! Even better if that includes a meal that makes enough for leftovers the next day or can easily be meal prepped. That’s where these Sweet Chili Garlic Meatballs come in for a super simple, protein packed and delicious meal! I love how versatile these are for serving too–add them to your favorite grain, serve alongside some roasted veggies or add a simple side salad on the side.
What you need for sweet chili garlic meatballs:
- Ground Turkey
- Fine Panko Bread Crumbs or Almond Flour
- Green Onion
- Cilantro
- Egg
- Garlic Cloves
- Ginger, grated or minced
- Sea Salt
- Lime
- Honey
- Rice Vinegar
- Water
- Soy Sauce
- Red Pepper Flakes
- Cornstarch
How to make these meatballs:
- Preheat oven to 400 degrees.
- Add all meatball ingredients to a large bowl and mix to evenly combine. Scoop and roll 2 tablespoons of the meatball mixture into individual balls.
- Place the meatballs on a baking sheet pan that has been lightly sprayed with oil or lined with parchment paper or silicone baking mat. Bake for 20 – 22 minutes.
- Make Sauce: Set the cornstarch and 1 tablespoon of water aside. Add all other remaining sauce ingredients to a small saucepan and whisk to combine. Bring the mixture to a boil. Mix the cornstarch slurry together in a small bowl and add it to the sauce. Whisk thoroughly to mix. The sauce will start to thicken immediately. Cook for 1 minute before removing the pan from the heat. The sauce should be thick enough to slowly pour off of a spoon.
- Glaze meatballs: Drizzle or brush the thickened sauce onto the meatballs. Place the glazed meatballs back into the oven for an additional 2 – 5 minutes to allow the sauce to cook and thicken a little more onto the meatballs. Remove from the oven and add any additional sauce if desired.
- Serve with jasmine rice, green onions and cilantro. Drizzle with any remaining sweet chili sauce.
- Enjoy!
How to store your leftover meatballs:
It’s best to store your leftovers in a sealed container in the fridge. I like using these!
If you want to switch it up, try doing this instead:
- Top the meatballs on brown rice, quinoa or serve alone!
- Use ground chicken instead
- Try cooking in the air fryer or stovetop instead
If you like this recipe, you may also enjoy these on One Balanced Life:
- Ground Turkey Enchiladas
- Ground Turkey Gnocchi Skillet
- Copycat Chipotle Chicken Burrito Bowls
- Spicy Shrimp Bowls
FAQs:
I like using this one!
These will last in the fridge up to 3-4 days!
You can also substitute this for ground chicken instead.
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Sheetpan Sweet Chili Garlic Meatballs
These Sheetpan Sweet Chili Garlic Meatballs are perfect for an easy weeknight dinner or meal prep! Made with a few simple ingredients and packed with flavor too.
Ingredients
- Meatball Ingredients:
- 1 lb. Ground Turkey
- 1 â…” Cup Fine Panko Bread Crumbs or Almond Flour
- ¼ Cup Green Onion, thinly sliced
- 3 Tablespoons Cilantro, finely minced
- 1 Egg
- 3 Large Garlic Cloves, grated or minced
- 2 Teaspoons Ginger, grated or minced
- 1 Teaspoons Salt
- Zest of 1 Lime
- Sweet Chili Sauce Ingredients:
- 1/2 Cup Honey
- 1/4 Cup Rice Vinegar
- 1/4 Cup Water + 1 Tablespoon, divided
- 1 1/2 Teaspoon Garlic, minced
- 1 Tablespoon Soy Sauce
- 1 ½ - 2 Teaspoons Red Chili Flakes/Red Pepper Flakes (depending on how spicy you want it)
- 1 Tablespoon Cornstarch
- Optional bowl toppings:
- 1 cup jasmine rice, cooked
- 1 tbsp cilantro
- 1 tbsp green onion
Instructions
- Preheat oven to 400 degrees.
- Add all meatball ingredients to a large bowl and mix to evenly combine. Scoop and roll 2 tablespoons of the meatball mixture into individual balls.
- Place the meatballs on a baking sheet pan that has been lightly sprayed with oil or lined with parchment paper or silicone baking mat.
- Bake for 20 - 22 minutes.
- Make Sauce: Set the cornstarch and 1 tablespoon of water aside. Add all other remaining sauce ingredients to a small saucepan and whisk to combine. Bring the mixture to a boil. Mix the cornstarch slurry together in a small bowl and add it to the sauce. Whisk thoroughly to mix. The sauce will start to thicken immediately. Cook for 1 minute before removing the pan from the heat. The sauce should be thick enough to slowly pour off of a spoon.
- Glaze meatballs: Drizzle or brush the thickened sauce onto the meatballs. Place the glazed meatballs back into the oven for an additional 2 - 5 minutes to allow the sauce to cook and thicken a little more onto the meatballs. Remove from the oven and add any additional sauce if desired.
- Serve with jasmine rice, green onions and cilantro. Drizzle with any remaining sweet chili sauce.
- Enjoy!
