Easy Sweet Chili Meatballs (Print Version)
# Ingredients:
→ For the Stir-Fry
01 -
1 tablespoon avocado oil
02 -
1 red bell pepper, cut into 1-inch dice
03 -
1 small sweet onion, cut into 1-inch dice
04 -
8 oz snap peas, sliced in half
05 -
24 fully cooked meatballs
06 -
2-inch knob ginger, freshly grated (about 2 tablespoons)
→ For the Sauce
07 -
1 cup sweet chili sauce
08 -
2 tablespoons coconut aminos or low-sodium soy sauce
09 -
2 tablespoons seasoned rice vinegar
10 -
1/4 teaspoon black pepper
→ For Serving
11 -
Sliced green onions
12 -
Cooked jasmine rice
13 -
Sesame seeds
# Instructions:
01 -
Heat avocado oil in a large skillet over medium-high heat. Add the bell pepper, onion and snap peas and stir-fry until crisp tender, about 3 minutes. The vegetables should still have some bite to them.
02 -
Add the meatballs and freshly grated ginger to the vegetables. Toss everything together until the ginger becomes fragrant, about 60 seconds. The aroma will tell you when it's ready.
03 -
Pour in the sweet chili sauce, coconut aminos (or soy sauce), rice vinegar, and black pepper. Stir until everything is well combined and the meatballs are evenly coated with sauce.
04 -
Reduce the heat to medium-low and let the stir-fry bubble gently for about 3-5 minutes. The sauce will thicken and develop a glossy coating around the meatballs and vegetables.
05 -
Spoon the meatball stir-fry over steamed jasmine rice. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor and visual appeal.
# Notes:
01 -
This quick 20-minute dinner is perfect for busy weeknights when you need something delicious and satisfying without much effort.
02 -
Using pre-cooked meatballs is the secret to getting this meal on the table quickly. You can use store-bought frozen meatballs or leftover homemade ones.
03 -
The sauce thickens as it cooks, creating a delicious glaze that coats both the meatballs and vegetables.