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Homemade Sweet Chili Sesame Glazed Meatballs with Rice Noodles photo

Sweet Chili Sesame Glazed Meatballs with Rice Noodles

This Sweet Chili Sesame Glazed Meatballs with Rice Noodles dish is bursting with bold Asian flavors, featuring juicy ground chicken meatballs glazed in a sticky sweet chili sauce atop tender rice noodles.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs plain or seasoned
  • 1/4 cup green onions finely chopped
  • 1 egg beaten
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons cooking oil vegetable or canola
  • 1/4 cup sweet chili sauce smooth, flavorful
  • 2 tablespoons sesame seeds toasted
  • 8 ounces rice noodles thin or medium-width
  • 1 bell pepper sliced
  • 1 carrot julienned
  • salt and pepper to taste

Equipment

  • Mixing bowl
  • Large skillet or frying pan
  • Pot
  • Whisk or fork
  • Knife and cutting board
  • Spatula or tongs
  • Colander

Method
 

Mix the Meatball Ingredients
  1. 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.
Form and Cook the Meatballs
  1. 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.
Prepare the Rice Noodles and Vegetables
  1. 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.
Make the Sweet Chili Sesame Glaze
  1. 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.
Assemble and Serve
  1. 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.