Spicy Thai Sweet Chili Pork Meatballs with Lime and Scallions

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 18–20 meatballs)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb (450 g) ground pork
• 1/3 cup plain breadcrumbs
• 1 large egg
• 2 tbsp milk or water
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp thinly sliced scallions, divided
• 2 tbsp soy sauce, divided
• 1 tbsp fish sauce (optional)
• 1 tsp toasted sesame oil
• 1/2 tsp kosher salt + 1/2 tsp black pepper
• 1–2 tsp sriracha or chili-garlic sauce, divided
• 1/2 cup Thai sweet chili sauce
• 2 tbsp fresh lime juice + 1 tsp lime zest
• 1 tbsp honey or brown sugar (optional, for extra sweetness)
• 1 tsp cornstarch mixed with 2 tbsp water
• 1 tbsp neutral oil (for the pan)
• Lime wedges, extra scallions, sesame seeds (for garnish)

Do This

• 1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment and lightly oil or spray.
• 2. In a bowl, mix pork, breadcrumbs, egg, milk, garlic, ginger, 2 tbsp scallions, 1 tbsp soy sauce, fish sauce, sesame oil, salt, pepper, and 1/2–1 tsp sriracha until just combined.
• 3. Scoop and roll into 1 to 1 1/4 inch meatballs (about 18–20). Arrange on sheet pan.
• 4. Bake 15–18 minutes, turning once halfway, until browned and cooked through (165°F / 74°C internal).
• 5. While they bake, simmer sweet chili sauce, remaining soy sauce, lime juice and zest, remaining sriracha, and honey. Stir in cornstarch slurry and cook until glossy and thick.
• 6. Toss hot meatballs in glaze in a skillet until sizzling and coated. Top with remaining scallions, sesame seeds, and lime wedges. Serve hot over rice or noodles.

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Why You’ll Love This Recipe

• Sticky, glossy sweet-heat glaze that clings to every meatball, balanced with bright lime and fresh scallions.
• Baked then tossed in a hot pan so you get juicy centers and lightly caramelized, sizzling edges.
• Uses easy-to-find pantry ingredients but delivers big Thai-inspired flavor.
• Perfect for weeknight dinners, party appetizers, or meal prep over rice or noodles.

Grocery List

• Produce: Garlic, fresh ginger, scallions (green onions), limes
• Dairy: Milk (or use water if you prefer dairy-free)
• Pantry: Ground pork, plain breadcrumbs, egg, Thai sweet chili sauce, soy sauce, fish sauce, sriracha or chili-garlic sauce, toasted sesame oil, honey or brown sugar, cornstarch, neutral oil, kosher salt, black pepper, sesame seeds (optional), jasmine rice or rice noodles (for serving)

Full Ingredients

For the Pork Meatballs

• 1 lb (450 g) ground pork
• 1/3 cup plain breadcrumbs (regular or panko)
• 1 large egg
• 2 tbsp milk or water
• 3 cloves garlic, finely minced
• 1 tbsp grated fresh ginger (about a 1-inch piece)
• 2 tbsp thinly sliced scallions (green onions), plus more for garnish
• 1 tbsp soy sauce
• 1 tbsp fish sauce (optional but recommended for depth)
• 1 tsp toasted sesame oil
• 1/2 tsp kosher salt (reduce to 1/4 tsp if using a lot of fish sauce)
• 1/2 tsp freshly ground black pepper
• 1/2–1 tsp sriracha or chili-garlic sauce (for extra heat in the meatballs, optional)
• 1 tbsp neutral oil (canola, vegetable, or grapeseed) for the pan

For the Sweet Chili Lime Glaze

• 1/2 cup Thai sweet chili sauce
• 2 tbsp fresh lime juice (about 1 medium lime)
• 1 tsp finely grated lime zest
• 1 tbsp soy sauce
• 1/2–1 tsp sriracha or chili-garlic sauce, to taste (for spicier glaze)
• 1 tbsp honey or light brown sugar (optional, for a sweeter glaze)
• 2 tbsp water
• 1 tsp cornstarch

For Serving & Garnish

• 1 tbsp thinly sliced scallions (green parts)
• 1–2 tsp toasted sesame seeds (optional)
• Lime wedges
• Cooked jasmine rice or rice noodles, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Set your oven to 400°F (200°C). While it heats, line a rimmed baking sheet with parchment paper or lightly oil it. This keeps the meatballs from sticking and makes cleanup easy.

If you plan to finish the meatballs in a skillet (for that sizzling effect), place a large skillet on the stove so it is ready to go once the meatballs come out of the oven.

Step 2: Make the pork meatball mixture

In a large mixing bowl, combine the ground pork, breadcrumbs, egg, and milk (or water). Add the minced garlic, grated ginger, sliced scallions, soy sauce, fish sauce (if using), toasted sesame oil, salt, pepper, and 1/2–1 teaspoon of sriracha or chili-garlic sauce if you want extra heat inside the meatballs.

Use clean hands or a fork to gently mix everything together until evenly combined. Try not to overmix; working the meat too much can make the meatballs dense instead of tender.

Step 3: Shape the meatballs

Lightly oil your hands to prevent sticking. Scoop out portions of the mixture and roll into balls about 1 to 1 1/4 inches in diameter. You should get about 18–20 meatballs from 1 lb of pork.

Arrange the meatballs on the prepared baking sheet, spacing them slightly apart so air can circulate and they can brown evenly.

Step 4: Bake until juicy and cooked through

Place the tray in the preheated oven and bake for 15–18 minutes, turning the meatballs once halfway through cooking. They are done when they are lightly browned and reach an internal temperature of 165°F (74°C).

If you want a bit more color, you can switch the oven to broil for the last 1–2 minutes, watching closely so they do not burn.

Step 5: Cook the sweet chili lime glaze

While the meatballs bake, make the glaze. In a small bowl, stir together the cornstarch and 2 tablespoons of water to make a slurry and set aside.

In a medium saucepan or skillet, combine the Thai sweet chili sauce, lime juice, lime zest, soy sauce, sriracha or chili-garlic sauce, and honey or brown sugar (if using). Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

Once simmering, give the cornstarch slurry a quick stir and pour it into the pan while whisking. Continue to cook for 1–2 minutes, stirring, until the glaze thickens into a glossy, syrupy consistency that will coat the meatballs. Turn the heat to low to keep warm.

Step 6: Sear and glaze the meatballs until sizzling

When the meatballs are cooked, heat 1 tablespoon of neutral oil in your large skillet over medium-high heat (if you are not already using that pan for the glaze). Add the hot meatballs and sear for 1–2 minutes, turning occasionally, until the outsides pick up some extra color and a light crust.

Pour the sweet chili lime glaze over the meatballs in the skillet. Toss and turn them continuously for 1–3 minutes over medium heat until they are thoroughly coated, sizzling, and the glaze is bubbling and clinging tightly to each meatball.

Step 7: Garnish and serve

Transfer the glazed meatballs and any extra sauce to a serving dish, or leave them in the skillet for a rustic presentation. Sprinkle with the remaining sliced scallions and toasted sesame seeds, if using.

Serve immediately with lime wedges on the side for squeezing over the top. These meatballs are excellent over a bed of hot jasmine rice or rice noodles, with extra glaze spooned over for a true sweet-heat, glossy finish.

Pro Tips

• Do not overwork the meat: Mix just until combined. Overmixing leads to tough meatballs instead of tender, juicy ones.
• Adjust the heat level: For mild, stick to the bottled Thai sweet chili sauce alone. For medium, add a little sriracha to the glaze. For extra spicy, add it to both the meatball mixture and the glaze.
• Test the seasoning: Cook a small spoonful of the meat mixture in a skillet and taste. Adjust salt, soy, or chili before shaping the full batch.
• Make the glaze sticky, not runny: If the glaze seems thin, simmer it for another minute or add a tiny bit more cornstarch slurry. It should coat the back of a spoon thickly.
• Serve right away for maximum sizzle: The meatballs are most impressive when they are still crackling in the pan with that shiny, bubbling glaze.

Variations

• Chicken or turkey version: Swap the ground pork for ground chicken or turkey (preferably not ultra-lean). Add an extra tablespoon of oil to the mixture if using very lean meat to keep the meatballs moist.
• Rice bowl style: Serve the meatballs over jasmine rice with steamed broccoli, shredded carrots, and cucumber slices. Drizzle any extra glaze over everything for an easy, complete meal.
• Lettuce wrap appetizer: Pile 2–3 meatballs into crisp lettuce leaves (like butter lettuce), top with scallions and a squeeze of lime, and serve as hand-held bites.

Storage & Make-Ahead

Store cooled meatballs and any leftover glaze in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low to medium heat with a splash of water until heated through and the glaze loosens and becomes glossy again.

For longer storage, freeze the cooked, unglazed meatballs on a baking sheet until firm, then transfer to a freezer bag or container for up to 2–3 months. Thaw overnight in the refrigerator, then reheat in a skillet and add freshly made glaze just before serving so the finish stays vibrant and shiny.

Nutrition (per serving)

Approximate values for 1 serving (about one-quarter of the recipe, without rice): 420 calories; 23 g protein; 25 g fat; 25 g carbohydrates; 1 g fiber; 14 g sugar; 900 mg sodium. Actual values will vary based on exact ingredients and portion sizes.