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Sweet Chili Cocktail Meatballs

Mix ground beef with breadcrumbs, egg, garlic, ginger, and savory sauces.Bake the meatballs, then brush generously with sweet chili honey glaze.Bake again until cooked through and finish with toasted sesame seeds.
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Prep Time 20 minutes
Course Appetizer, Main Course
Cuisine Asian-Inspired

Ingredients
  

For the Meatballs

  • ½ medium yellow onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 pound halal ground beef preferably 80% lean
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon halal-friendly oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon ground ginger
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon toasted white sesame seeds

For the Sweet Chili Glaze

  • 3 tablespoons sweet chili sauce
  • 1 tablespoon ketchup
  • 1 tablespoon rice vinegar
  • 1 tablespoon halal-friendly oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  • Finely chop the yellow onion and garlic cloves, then place them in a large mixing bowl.
  • Add the ground beef, panko breadcrumbs, egg, 2 tablespoons sweet chili sauce, oyster sauce, soy sauce, toasted sesame oil, ground ginger, and black pepper.
  • Gently mix everything together until evenly combined. Avoid excessively working the beef, which can produce dense meatballs.
  • Wet your hands lightly with water or use a small cookie scoop to portion approximately 1½ tablespoons of mixture for each meatball.
  • Roll each portion gently between your palms to create a smooth ball. You should have approximately 26 meatballs.
  • Arrange the meatballs evenly on the prepared baking sheet, leaving a little space between each one.
  • Bake for 15 minutes.
  • Meanwhile, prepare the glaze. Combine the sweet chili sauce, ketchup, rice vinegar, oyster sauce, soy sauce, honey, and toasted sesame oil in a small saucepan.
  • Place over medium-low heat and bring to a gentle simmer, stirring occasionally.
  • Simmer for approximately 3–5 minutes, until the glaze becomes slightly thicker and syrupy. Remove from the heat.
  • Take the Sweet Chili Cocktail Meatballs out of the oven after their initial 15 minutes of baking.
  • Generously brush the meatballs with all of the prepared sweet chili glaze, turning them carefully if needed to coat as much of the surface as possible.
  • Return the tray to the oven and bake for another 5–7 minutes, or until the meatballs are fully cooked. Ground beef should reach an internal temperature of 160°F (71°C).
  • Remove from the oven and immediately sprinkle with toasted white sesame seeds.
  • Serve warm as an appetizer or alongside rice and vegetables for a complete meal.

Notes

This recipe uses ground beef exclusively, making it an easy halal-friendly alternative to versions that combine beef with pork.
If panko breadcrumbs aren't available, plain breadcrumbs can be substituted, although the finished texture may be slightly different.
For a lighter variation, halal ground turkey or chicken can replace the ground beef. Adjust the cooking time as needed and cook poultry meatballs to 165°F (74°C) internally.