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Sweet-Spicy Asian Meatballs

Total Time

Prep: 30 min. Bake: 20 min.


4 servings

I love the sweet and spicy flavors of Chinese food and decided to try to incorporate them into a meatball. The subtle tastes of the meatball blend well with the spicy Sriracha and sweet chili sauce. The garam masala adds a hint of coriander, black pepper and cinnamon for a unique and fun flavor. —Darlene Buerger, Peoria, Arizona


  • 1/4 cup panko bread crumbs
  • 1 large egg
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound bulk Italian sausage
  • 2 tablespoons sesame oil
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped sweet red pepper
  • 1 tablespoon grated fresh gingerroot
  • 1/2 teaspoon garam masala
  • 3/4 cup vegetable broth, divided
  • 1/2 cup coconut milk
  • 1 teaspoon sweet chili sauce
  • 1/2 teaspoon Sriracha chili sauce or 1/4 teaspoon hot pepper sauce
  • 1 tablespoon cornstarch
  • 1/2 cup finely chopped fresh pineapple
  • 1 teaspoon reduced-sodium soy sauce
  • 4 cups hot cooked rice


  1. Preheat oven to 350°. In a large bowl, combine bread crumbs, egg, garlic and pepper flakes. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake 20-25 minutes or until no longer pink.
  3. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, pepper, ginger and garam masala; cook and stir 6-8 minutes or until vegetables are tender. Stir in 1/2 cup broth, coconut milk and chili sauces; bring to a boil.
  4. In a small bowl, mix cornstarch and remaining broth until smooth; stir into sauce mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in meatballs, pineapple and soy sauce; heat through. Serve with rice.

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