Sweet Chili Cocktail Meatballs
These irresistible Sweet Chili Cocktail Meatballs combine the savory depth of pork with flavors like ginger, cilantro, and fish sauce, all coated in a sticky-sweet chili glaze. Perfect as an appetizer or party snack, these meatballs are a delicious twist on the classic cocktail meatball!
Ingredients
For the Meatballs
- 1 lb ground pork
- 1 small bunch of cilantro minced, plus extra for garnishing
- 2-3 scallions minced, pluss extra for garnishing
- 1 egg
- 1 small shallot minced
- 1 tablespoon ginger grated
- ½ cup bread crumbs
- ½ teaspoon black pepper
- 2 tablespoon Red Boat Fish Sauce
For the Sweet Chili Fish Sauce Glaze
- 4 garlic cloves minced
- 4 Thai chiles minced, most seeds removed (reserve more seeds for extra heat)
- 2-3 tablespoon Red Boat Fish Sauce
- 2 cups water + 2 tablespoon of water divided
- ½ cup rice vinegar
- ⅔ cup sugar
- 1 tablespoon cornstarch
Instructions
- In a bowl, combine cilantro, scallions, garlic cloves, a shallot, ginger, bread crumbs, an egg, and Red Boat Fish Sauce. Give it a good mix before adding ground pork. Mix until just combined, being careful not to overmix, as this can make the meatballs tough.
- Preheat the oven to 400F. Roll the meatballs into 1 inch balls. Place them on a parchment paper-lined baking sheet, ensuring there is enough space between each meatball to avoid overcrowding.
- Bake at 400F for 20-25 minutes or until the internal temperature reaches 145F. Flip halfway.
- To make the glaze, to a pan, add garlic, Thai chilies, 2 cups of water, Red Boat Fish Sauce, rice vinegar and sugar. Bring to a boil and let it reduce by ⅓.
- In a small bowl, mix together 2 tablespoon of water and 1 tablespoon of cornstarch, until cornstarch has dissolved. Add the cornstarch slurry to the pan and stir to combine. Bring the glaze to a boil until it thickens.
- Add in the meatballs and toss in the glaze. Remove from heat and garnish with extra scallions and cilantro.