Chinese Sweet and Spicy Meatballs

The BEST Chinese Sweet and Spicy Meatballs Recipe Ever!!

These Sweet and Spicy Meatballs are loaded with flavor and perfect for an easy weeknight dinner!

Chinese Sweet and Spicy Meatballs

These Sweet and Spicy Meatballs are loaded with flavor and perfect for an easy weeknight dinner!

Here we mix the sweet and spicy sauce! This is a sauce that works great on other things like shrimp, chicken, or veggies.

Tips for Cooking Meatballs

When the meatballs are cooked through place your skillet back on the stove over medium heat and remove the meatballs from the skillet and set on a paper towel-lined plate and drain off any grease in your skillet. Pour your sauce mix in the skillet heat over medium-low heat.

Meanwhile, combine the cornstarch and water in a small bowl and pour in the skillet while stirring continuously.

When the sauce begins to thicken add the meatballs back to the skillet and allow it to cook over low for 3-4 minutes so they are coated and soak up that delicious flavor!

TRY my sweet and spicy meatballs TODAY and tell me how you like!

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Chinese Sweet and Spicy Meatballs

Recipe by FoodieDannyCourse: APPETIZERS, MAIN DISHES, SIDES

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

The BEST Chinese Sweet and Spicy Meatballs recipe ever!!

Ingredients

• 2 pounds ground pork

• 1 large egg

• 1/2 medium onion, finely chopped

• 1/3 cup sliced water chestnuts, minced

• 3 tablespoons minced fresh cilantro

• 1 jalapeno pepper, seeded and finely chopped

• 3 tablespoons soy sauce

• 4 garlic cloves, minced

• 1 tablespoon minced fresh ginger root

• 2/3 cup panko (Japanese) bread crumbs

• For sauce

• 2 cups sweet-and-sour sauce

• 1/4 cup barbecue sauce

• 2 tablespoons chicken broth

• 1 tablespoon minced fresh cilantro

• 1 tablespoon soy sauce

• 2 garlic cloves, minced

• 1-1/2 teaspoons minced fresh gingerroot

• Thinly sliced green onions, optional

Directions

• Preheat oven to 375°. In a large bowl, combine the first 8 ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 18-22 minutes or until lightly browned.
• Transfer meatballs to a 4-qt. slow cooker. In small bowl, mix the first 8 sauce ingredients. Pour over meatballs. Cook, covered, on low 3-4 hours or until meatballs are cooked through. If desired, sprinkle with green onions.

Notes

• Freeze option: Freeze cooled meatball mixture (without green onions) in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary. Sprinkle with green onions.
• Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Serve these meatballs with some hot cooked rice, and a green salad or vegetable side dish for a delicious, complete meal!

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