I’m here today to admit a problem.
I am a sauce hoarder.
I can’t help myself. I buy sauces that look or sound good, use them once or twice, then they’re left to languish in my fridge.
You should see the door of my fridge. It’s packed to the brim with dozens of different sauces. Barbecue (different kinds, too!), peri peri, chick-fil-a, salsas and more fill up most of the real estate in my fridge.
When I saw a bottle of Panda Express sweet chili sauce at the grocery store a few weeks ago, I couldn’t simply walk by it and not buy it. I used it once for a recipe and then forgot about it until this weekend.
I managed to use up the whole bottle (yay!) with this recipe. It was great to clear out some room in my fridge that I can fill with another new sauce bottle.
The sweet chili sauce paired perfectly with these tender turkey meatballs. I loved all of the flavors running through this dish: sweet, spicy, savory and tangy. Make sure you have a bunch of cilantro handy to top this dish with and you’re good to go.
Make some space in your fridge for a new sauce–and new recipe.
Sweet Chili Turkey Meatballs
Sweet chili sauce-drenched meatballs packed with red pepper and cilantro.
- In a large bowl, combine turkey with bell pepper, garlic powder, half of the cilantro, egg, breadcrumbs, ginger, Chinese five spice, and red pepper flakes. Mix well with hands until well combined.
- Form turkey mixture into about 12-16 meatballs.
- Heat 1 tablespoon of oil in a large, ovenproof (or cast iron) skillet. Add meatballs and let cook in hot oil for 3-4 minutes.
- Using a fork, flip meatballs to brown on the other side.
- Preheat oven to 350 degrees. When meatballs have cooked on the other side for 3-4 minutes, remove pan from stovetop.
- Pour chili sauce and lime juice over meatballs. Place in oven and cook for 15-18 minutes.
- Top with the rest of the fresh cilantro before serving.