Sweet Chili Meatballs - Healthy Meal Prep

If you’re looking for a meal that’s equal parts savory, sweet, and just the right amount of kick, these Sweet Chili Meatballs are about to become your new go-to. Made with ground turkey and a few pantry staples like almond flour, garlic, and tamari sauce, they’re wholesome but don’t skimp on flavor. The meatballs are tender with a perfect hint of umami, thanks to that tamari-honey combo.

But let’s be honest—these meatballs are really just an excuse to bathe them in the star of the show: the sweet chili sauce. It’s a tangy, sticky, slightly spicy glaze that you’ll want to put on everything. A quick mix of rice vinegar, honey, ginger, and chili flakes gives the perfect balance, with a little cornstarch to thicken it up just right. Trust me, when these meatballs hit that sauce, it’s like a match made in food heaven. Serve them with rice, veggies, or just eat them straight from the pan—I won’t judge!

Ingredients for Sweet Chili Meatballs

For the Meatballs:

Ground Turkey: We’re keeping it lean and mean with turkey. It’s lighter than beef, but don’t worry, these meatballs still pack a punch in the flavor department. Plus, turkey does a great job of soaking up all the seasonings and sauce, so every bite is delicious.

Egg: This is your meatball binder, aka the thing that keeps your meatballs from turning into a pile of sad turkey crumble. The egg makes sure everything stays together when they hit the pan or oven, so you get perfect little spheres of goodness.

Almond Flour or Bread Crumbs: Choose your fighter. Almond flour keeps things gluten-free, but if you’re all in on carbs, bread crumbs will do the trick. Both options give the meatballs that perfect, tender texture without making them feel too dense. You want light, not brick-like.

Garlic Powder: Because everything’s better with garlic, right? The powder form gives you all the garlicky goodness without the extra work of chopping. No need to spend extra time smelling like garlic for days.

Chopped Onion: These add a little crunch and sweetness to the mix, and once cooked, they mellow out and infuse the meatballs with a subtle oniony flavor. And honestly, sautéing onions should be a mandatory life skill—it smells amazing.

Tamari or Soy Sauce: This is the umami bomb that makes the meatballs taste like they’ve been slow-cooked for hours. Soy sauce is a classic, but tamari is your gluten-free bestie. Either way, it’s that salty, savory goodness that takes your turkey from bland to bold.

Honey: Just a hint of sweetness to balance out all the savory flavors. It also helps these babies brown beautifully, giving them a nice caramelized exterior. Don’t skip this one unless you hate flavor. (Just kidding, but seriously, keep the honey.)

For the Sauce:

Rice Vinegar: This is the secret weapon for adding some tang to the sauce. It balances out all the sweetness and heat with a little acidity. You don’t want your sauce to be one-note; vinegar brings a nice contrast to the party.

Honey: Our sweet element is back, and it’s doing double duty. You want your sweet chili sauce to have that perfect sticky, sweet texture, and honey makes sure every meatball gets a nice glossy coat. Plus, who doesn’t love the combination of sweet and spicy?

Ginger Powder: A little ginger goes a long way here. It adds a slight warmth and a touch of sophistication, like the spice equivalent of a bowtie. Ginger gives your sauce a bit of complexity without overpowering the other flavors.

Chili Pepper Flakes: Okay, this is where the “chili” in sweet chili really shines. You control the heat level here, so if you’re a spice fanatic, go ahead and add a bit more. If you prefer a more gentle heat, just sprinkle in a little. Either way, these flakes are going to add a pleasant kick that wakes up your taste buds.

Garlic Powder: More garlic! I mean, are you even cooking if you’re not using garlic multiple times? It’s here again to add depth to the sauce and tie all the flavors together. Plus, garlic just makes everything better—scientific fact.

Cornstarch: This little helper is here to make sure your sauce is silky and sticks to your meatballs like a champ. No one likes a watery sauce sliding off their meatballs—cornstarch thickens things up so every bite is perfectly saucy.

Tamari: It’s the backbone of the sauce. Just like with the meatballs, tamari or soy sauce brings that salty, umami-packed goodness that makes you want to keep eating. It’s rich, savory, and absolutely essential for depth of flavor.

Frequently Asked Questions

Can I use beef instead of turkey?
Absolutely! Ground beef will give the meatballs a richer, heartier flavor. Think of it as the more indulgent cousin of turkey meatballs. Turkey keeps things leaner and lighter, while beef makes everything just a bit more decadent. So, if you’re feeling like indulging a bit, go for beef. Your taste buds will thank you.

What if I don’t have almond flour?
No almond flour? No problem. Just swap in regular bread crumbs, and you’re good to go. Honestly, the meatballs won’t be offended. The bread crumbs help hold everything together, and you’ll still get that perfect, slightly crispy outside with a tender, juicy inside. If you’re gluten-free, try gluten-free bread crumbs or even oat flour.

Is tamari the same as soy sauce?
They’re like twins that grew up in slightly different places. Tamari is the gluten-free version of soy sauce, and it’s usually a bit richer in flavor. If you have soy sauce on hand, feel free to use it—it’s not going to ruin the recipe. In fact, the choice here is all about your preference (and maybe whether or not you’re avoiding gluten).

Can I skip the honey in the meatballs?
Technically, yes, but I wouldn’t. The honey adds just the right touch of sweetness that balances the savory and umami flavors from the tamari and garlic. Without it, your meatballs could end up feeling a bit too serious. The honey is like the fun friend that lightens the mood. If you really want to skip it, though, consider using a little maple syrup or agave for a similar vibe.

What kind of rice vinegar should I use?
Any rice vinegar will work here. If you have seasoned rice vinegar, even better! It adds a touch of sweetness and extra flavor to the sauce. If you’re using plain rice vinegar, you might want to add a pinch more honey to keep everything balanced. It’s all about those subtle flavor boosts that make the dish sing.

Why cornstarch in the sauce?
Cornstarch is the unsung hero of the sauce world. It’s what makes your sauce cling to the meatballs in that glossy, restaurant-quality way. Without it, you’ll still have flavor, but the sauce will be a little thin and runny, like a raincoat that forgot to be waterproof. So, don’t skip it—your sauce will thank you by being thick, velvety, and perfect.

Are these super spicy?
Not really, unless you go heavy on the chili flakes. The heat is more of a gentle nudge than a punch. If you’re not into spice, you can easily cut down on the chili flakes or leave them out entirely. On the flip side, if you’re a heat-seeker, feel free to pile on those chili flakes or even throw in a little fresh chopped chili for some extra kick.

Can I bake the meatballs instead of frying them?
Yes, and you’ll save yourself from extra stove splatter! Pop them in the oven at 400°F for about 20 minutes, making sure to turn them halfway through to brown all sides evenly. You’ll get slightly less caramelization than frying, but the oven is definitely a good option if you want to keep things simple and a bit healthier.

What should I serve these with?
These meatballs are super versatile. You can serve them over rice, noodles, or even mashed potatoes for a comfort food spin. If you’re keeping things low-carb, pair them with cauliflower rice or zoodles. Want to serve them as an appetizer? Stick a toothpick in each one, and you’re ready to go. The sauce is so good, though, you might just end up eating them on their own, straight from the pan (no judgment).

How long do leftovers last?
If you have any leftovers (which is a big “if”), they’ll stay good in the fridge for up to 3 days. And honestly, they might taste even better the next day because the flavors have had more time to mingle. Just reheat them on the stove or in the microwave, and you’re good to go. The sauce will thicken as it sits, but you can always add a splash of water to loosen it up when reheating.

Can I freeze these meatballs?
Yes! These meatballs are freezer-friendly. Cook them first, let them cool, and then freeze in a single layer on a baking sheet. Once they’re frozen, transfer them to a freezer bag or airtight container. They’ll keep for up to 3 months. When you’re ready to eat them, just reheat in the oven or on the stove, and add the sauce fresh. That way, the meatballs stay juicy, and the sauce keeps its texture.

What’s the best way to reheat the meatballs?
The best way to reheat them is in the oven or on the stove, to help retain that nice texture. Pop them in the oven at 350°F for 10-15 minutes, or warm them on the stove over medium heat until heated through. If you’re short on time, you can microwave them, but they might lose a bit of their crispiness. Either way, they’ll still be delicious.

Tips and Tricks for Perfect Sweet Chili Meatballs

Don’t overmix the meat – I get it, you’re excited, and stirring is fun, but here’s the deal: too much mixing and you’ll end up with meatballs that are more “hockey puck” than tender. The key is to combine your ingredients just until they’re hanging out together comfortably. It’s like that casual friend group – no need to make them super close, just enough so they’re getting along in the bowl.

Sear for flavor, finish in the oven – Here’s the secret to meatballs that have that magical combo of crispy edges and tender insides: give them a quick sear in a hot pan. You’ll get that caramelized, golden-brown crust that brings all the flavor, then pop them in the oven to finish cooking through. It’s like giving them a little TLC before sending them off to the final cooking phase.

Meal Prepping – These sweet chili meatballs are the gift that keeps on giving. Cook up a batch on Sunday and they’ll last you through the week like a champ. Refrigerate them for up to 5 days and they’ll be just as delicious on day 5 as they were on day 1. Need to stretch it longer? Toss them in the freezer. They freeze beautifully, and reheating them is a breeze – perfect for those nights when you just can’t with cooking.

Reheat with care – Speaking of reheating, a little TLC goes a long way here. If you’re reheating in a pan, throw in a splash of water or extra sauce to keep them moist. It’s like reviving them back to their original glory. If you must use the microwave, go low and slow. And if you’re feeling fancy, pop them under the broiler for a minute to get that crispy edge back.

Veggie add-in hack – Want to sneak in some extra veggies and feel like a total health wizard? Grate a zucchini or a couple of carrots right into the meat mixture. It adds moisture, and you’ll barely notice they’re there. Plus, it gives you the satisfaction of knowing you’re secretly adding more nutrients to your meal – a win for both taste and nutrition.

Portion control trick – Ever wonder how some people have perfectly sized meatballs while yours are a random collection of golf balls and marbles? The trick: an ice cream scoop. Use one to portion out your meatballs, and suddenly they’re all the same size, cooking evenly and looking pro. It’s fast, easy, and lets you skip the whole “rolling each meatball with your hands” thing. That’s what I call a time-saving victory.

More Meatball Recipes!

• Turkey Meatballs Alfredo
• Teriyaki Turkey Meatballs
• Whole30 Turkey Meatballs

Have you tried this Sweet Chili Meatballs recipe yet? Let me know how you liked it by leaving a comment & rating below! Don't forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!

***CLICK BELOW TO PIN FOR LATER

Recipe