There’s something irresistibly comforting about meatballs, especially when they’re infused with bold Asian flavors and nestled atop a bed of tender rice noodles. This recipe for Sweet Chili Sesame Glazed Meatballs with Rice Noodles combines the subtle sweetness of chili sauce with the nutty aroma of sesame, creating a dish that’s as vibrant in taste as it is in presentation. Using ground chicken keeps these meatballs light yet juicy, and the colorful veggies add a fresh crunch that perfectly balances the glaze’s richness. Whether you’re cooking for a busy weeknight dinner or a relaxed weekend feast, these meatballs will quickly become a favorite in your culinary lineup.
Why This Recipe Belongs in Your Rotation
If you’re looking to shake up your usual dinner routine, this recipe is a winner for several reasons. First, it’s a complete meal in one dish – protein, carbs, and veggies all come together harmoniously. The Sweet Chili Sesame Glazed Meatballs with Rice Noodles are incredibly easy to prepare, making them perfect for both beginners and seasoned cooks. The glaze is sticky and flavorful without being overpowering, making every bite addictive. Plus, the use of rice noodles adds a fun twist compared to the typical spaghetti or mashed potato sides you might usually pair with meatballs.
Another reason to add this recipe to your regular rotation is its versatility. You can easily swap in different veggies or protein types depending on what you have on hand, or customize the spice level by adjusting the sweet chili sauce. It’s a crowd-pleaser that works great for meal prep since the meatballs hold up well when reheated. For inspiration on similar dishes, check out Sesame Ginger Chicken Meatballs With Rice or try the delicious Teriyaki Glazed Meatballs Turkey With Rice for another savory option.
Your Shopping Guide
- Ground chicken (1 pound) – Look for fresh, lean ground chicken in your meat section.
- Breadcrumbs (1/2 cup) – Plain or seasoned breadcrumbs work; panko can also add extra crunch.
- Green onions (1/4 cup, finely chopped) – Adds freshness and a mild onion flavor.
- Egg (1, beaten) – Acts as a binder for the meatballs.
- Fresh ginger (1 tablespoon, minced) – Aromatic and slightly spicy; adds depth to the meatballs.
- Garlic (2 cloves, minced) – Essential for that savory base.
- Soy sauce (2 tablespoons) – Provides umami and saltiness.
- Sesame oil (1 tablespoon) – Adds a nutty aroma and flavor.
- Sweet chili sauce (1/4 cup) – The star glaze ingredient; look for a smooth, flavorful brand.
- Sesame seeds (2 tablespoons) – Toasted for garnish and added texture.
- Rice noodles (8 ounces) – Thin or medium-width rice noodles work best.
- Bell pepper (1, sliced) – Adds vibrant color and crunch.
- Carrot (1, julienned) – Provides natural sweetness and texture.
- Cooking oil (2 tablespoons) – Neutral oil like vegetable or canola for frying.
- Salt and pepper – To taste.
Equipment & Tools
- Mixing bowl – For combining your meatball ingredients.
- Large skillet or frying pan – To cook the meatballs and sauté vegetables.
- Pot – For boiling rice noodles.
- Whisk or fork – For beating the egg.
- Knife and cutting board – For chopping veggies and mincing garlic/ginger.
- Spatula or tongs – To turn and handle meatballs during cooking.
- Colander – To drain rice noodles after cooking.
How to Prepare Sweet Chili Sesame Glazed Meatballs with Rice Noodles
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine 1 pound of ground chicken, 1/2 cup breadcrumbs, 1/4 cup finely chopped green onions, 1 beaten egg, 1 tablespoon minced ginger, 2 cloves minced garlic, 2 tablespoons soy sauce, and 1 tablespoon sesame oil. Season lightly with salt and pepper. Use your hands or a spoon to mix until everything is just combined—be careful not to overmix, which can make the meatballs dense.
Step 2: Form and Cook the Meatballs
Shape the mixture into small, bite-sized meatballs, roughly 1 to 1.5 inches in diameter. Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes per side, turning gently until the meatballs are golden brown and cooked through. Remove from the skillet and set aside.
Step 3: Prepare the Rice Noodles and Vegetables
While the meatballs cook, bring a pot of water to a boil. Add 8 ounces of rice noodles and cook according to package instructions, usually 4-6 minutes until tender. Drain and rinse under cold water to stop cooking. In the same skillet used for the meatballs, add the sliced bell pepper and julienned carrot. Sauté for 3-4 minutes until slightly softened but still crisp.
Step 4: Make the Sweet Chili Sesame Glaze
Return the cooked meatballs to the skillet with the vegetables. Pour 1/4 cup sweet chili sauce over the top and sprinkle 2 tablespoons toasted sesame seeds. Gently toss everything together to coat evenly with the glaze. Cook for an additional 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
Step 5: Assemble and Serve
Divide the rice noodles among serving plates. Top with the glazed meatballs and vegetable mixture. Garnish with extra sesame seeds or sliced green onions if desired. Serve immediately for a warm, satisfying meal that’s bursting with flavor.
Seasonal Adaptations
- Spring: Add fresh snap peas or asparagus for a crisp texture.
- Summer: Incorporate shredded zucchini or summer squash for extra freshness.
- Fall: Swap bell pepper for roasted butternut squash or sweet potatoes.
- Winter: Use bok choy or kale instead of bell peppers for a hearty green option.
If You’re Curious
- The sweet chili sauce brings a perfect balance of sweetness and mild heat, making it a versatile glaze for many dishes beyond meatballs.
- Using ground chicken keeps the meatballs light but moist, especially when combined with breadcrumbs and egg as binders.
- Rice noodles absorb the flavors of the glaze and vegetables beautifully, creating a harmonious mouthfeel and taste.
Make-Ahead & Storage
This recipe is ideal for prepping in advance. You can mix and form the meatballs up to 24 hours before cooking and store them covered in the refrigerator. Cooked meatballs can be refrigerated for 3-4 days or frozen for up to 3 months. To reheat, gently warm the meatballs in the glaze on the stove or microwave until heated through. Rice noodles are best made fresh but can be stored separately in the fridge for up to 2 days and quickly reheated in hot water.
Your Questions, Answered
Can I use a different type of ground meat?
Absolutely! Ground turkey or beef can substitute ground chicken. Just be mindful of the cooking times as beef might take a bit longer, and turkey tends to be leaner so you might want to add a bit of moisture.
What if I don’t have sweet chili sauce?
You can make a quick substitute by mixing honey, a bit of hot sauce, and a splash of rice vinegar. Adjust quantities to taste to mimic the sweet and spicy balance.
Are rice noodles gluten-free?
Yes, rice noodles are naturally gluten-free, making this recipe suitable for those avoiding gluten.
How do I prevent the meatballs from falling apart?
Using breadcrumbs and egg as binders helps hold the meatballs together. Avoid overmixing the meat mixture, and make sure the pan is hot enough to sear the meatballs quickly, sealing their shape.
Reader Favorites
- Sesame Ginger Chicken Meatballs With Rice – Another flavorful meatball recipe with a ginger twist.
- Teriyaki Glazed Meatballs Turkey With Rice – A savory, sweet, and tangy meatball dish that’s equally delicious.
Wrap-Up
Sweet Chili Sesame Glazed Meatballs with Rice Noodles offers a perfect blend of sweet, savory, and nutty flavors that are sure to delight your taste buds. The ease of preparation combined with the colorful, fresh ingredients makes this dish a weeknight winner or a special weekend treat. Its flexibility means you can easily customize it to your liking or what’s in season. Plus, it pairs wonderfully with a variety of side dishes or can be enjoyed on its own for a fulfilling meal. Give this recipe a try and watch it become a staple in your home cooking repertoire.
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Sweet Chili Sesame Glazed Meatballs with Rice Noodles
Ingredients
Equipment
Method
- In a large mixing bowl, combine 1 pound of ground chicken, 1/2 cup breadcrumbs, 1/4 cup finely chopped green onions, 1 beaten egg, 1 tablespoon minced ginger, 2 cloves minced garlic, 2 tablespoons soy sauce, and 1 tablespoon sesame oil. Season lightly with salt and pepper. Mix until just combined without overmixing to keep meatballs tender.
- Shape mixture into small meatballs about 1 to 1.5 inches in diameter. Heat 2 tablespoons cooking oil in a large skillet over medium heat. Cook meatballs in batches for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
- Bring a pot of water to boil. Cook 8 ounces rice noodles according to package instructions (4-6 minutes). Drain and rinse under cold water. In the same skillet, sauté sliced bell pepper and julienned carrot for 3-4 minutes until slightly softened but still crisp.
- Return cooked meatballs to skillet with vegetables. Pour 1/4 cup sweet chili sauce over and sprinkle 2 tablespoons toasted sesame seeds. Toss to coat evenly and cook 2-3 minutes to thicken sauce and meld flavors.
- Divide rice noodles among plates. Top with glazed meatballs and vegetable mixture. Garnish with extra sesame seeds or sliced green onions if desired. Serve immediately.
Notes
- For variation, swap ground chicken with ground turkey or beef, adjusting cooking times accordingly.
- Add seasonal veggies like snap peas, zucchini, or kale to customize texture and flavor.
- Store cooked meatballs in the fridge for up to 4 days or freeze for up to 3 months; reheat gently in the glaze for best results.
