Sweet Chili Soy-Glazed Meatballs with Bell Pepper and Green Bean Stir-Fry

These sweet chili soy-glazed meatballs are a quick and flavorful weeknight dinner. Ground beef is mixed with scallions and ginger, then baked until tender and tossed in a glossy sweet soy glaze with a hint of heat. The result is a sticky, savory-sweet coating that clings to every bite.

Serve the meatballs over a colorful stir-fry of bell pepper, shredded carrots and green beans, all finished with a splash of citrusy ponzu sauce. A sprinkle of sesame seeds adds a nutty crunch. This dish comes together in just 30 minutes, making it perfect for busy evenings when you crave something satisfying and bold.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Finely chop scallions, separating white and green parts. Grate or mince ginger. Dice bell pepper into 1/2-inch pieces.
3. In a large bowl, combine ground beef, panko breadcrumbs, white parts of scallions, half the ginger, 1 teaspoon salt and a pinch of black pepper. Mix gently until just combined.
4. Form mixture into 1-inch meatballs (about 12-14). Place on prepared baking sheet. Bake for 10-12 minutes until cooked through and lightly browned.
5. While meatballs bake, heat a large skillet over medium-high heat. Add cooking oil and butter. Add bell pepper, green beans and shredded carrots. Stir-fry for 4-5 minutes until tender-crisp.
6. Add remaining ginger and ponzu sauce to the skillet. Cook for 1 minute, stirring. Season with salt and pepper to taste. Remove from heat and set aside.
7. In a small bowl, whisk together sweet soy glaze and sweet Thai chili sauce. When meatballs are done, transfer them to a large bowl and pour glaze mixture over. Toss gently to coat.
8. Divide stir-fried vegetables among plates. Top with glazed meatballs. Sprinkle with reserved scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Keep in mind they may be leaner, so add a tablespoon of oil to the meat mixture to keep them moist.

Is there a substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice. Add a splash of rice vinegar for brightness.

Can I make this dish ahead of time?

Yes, you can prepare the meatballs and stir-fry separately. Store in the fridge for up to 2 days. Reheat gently in a skillet or microwave, then toss with glaze just before serving.