Sweet Chili Soy-Glazed Meatballs with Veggie Stir-Fry

These sweet chili soy-glazed meatballs are a flavor-packed twist on a classic comfort food. Juicy beef meatballs are roasted until golden, then coated in a glossy blend of sweet soy glaze and Thai chili sauce for the perfect balance of sweet, savory and spicy heat.

Serve them over a quick stir-fry of bell pepper, carrots and green beans tossed in a citrusy ponzu sauce. Topped with scallions and sesame seeds, this dish comes together in just 30 minutes and is sure to become a weeknight favorite.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate ginger. Trim green beans if necessary. Halve, core and thinly slice bell pepper into strips.
2. In a large bowl, combine beef, panko, scallion whites, half the ginger, salt (about 3/4 tsp for 2 servings; 1 1/2 tsp for 4 servings) and pepper. Form mixture into 10-12 (20-24 for 4) 1 1/2-inch meatballs. Spread out on a baking sheet. Bake on top rack until meatballs are browned and cooked through, 14-16 minutes.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook until slightly softened and lightly browned, 3-4 minutes. Stir in bell pepper and cook, stirring occasionally, until veggies are browned and tender, 4-5 minutes more. Add carrots; cook, stirring, until slightly softened, 1-2 minutes. Season generously with salt and pepper.
4. Add ponzu, half the sesame seeds (save the rest for serving), remaining ginger and 1 tbsp butter (2 tbsp for 4 servings) to pan with veggies. Cook, stirring, until ginger is fragrant and butter has melted, 1 minute. Season with salt and pepper. Remove pan from heat; keep covered until ready to serve.
5. In a second large microwave-safe bowl, combine sweet soy glaze with chili sauce; microwave until just warmed through, 30 seconds. Once meatballs are fully cooked, carefully add to bowl and toss with sauce to coat.
6. Divide veggie stir-fry between plates or shallow bowls; top with meatballs and any remaining sauce. Sprinkle with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted for beef. Keep in mind that leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of oil or an egg to the mixture for moisture.

What can I use instead of ponzu sauce?

If you don’t have ponzu, you can mix equal parts soy sauce and fresh lemon or lime juice. A splash of rice vinegar can also help mimic the tangy flavor.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your soy glaze and chili sauce are gluten-free. Tamari or coconut aminos can replace soy glaze if needed.