Can I use other meatballs for this recipe?

Yes. Follow instructions for cooking meatballs and then add to the skillet after cooking the vegetables.

How should I store and reheat leftovers?

A couple options here. 1) store the components separately (rice + meatballs and veggies) in airtight containers in the fridge. When ready to eat you can warm the meatballs and rice in the microwave and finish with garnishes. For reheating rice, I recommend sprinkling a tablespoon or two of water over the top to help retain its moisture when reheating. 2) Store the fully assembled dish in an airtight container.

Can I use a different protein?

You can, but be aware that the cooking time will vary depending on which protein you use, especially if you're using a raw protein. (I love that the meatballs are precooked, it makes it so easy!) Most proteins are going to be delicious here: try chicken breast, shrimp, ground turkey, ground chicken or cubed tofu.

How can I make this gluten-free?

Use coconut aminos or tamari, as most soy sauces contain gluten. Traditional sweet chili sauce is often gluten-free. Make your meatballs with GF breadcrumbs or ensure your meatballs are gluten-free.

Ginger Sweet Chili Meatballs with Stir-Fry Veggies

Description

Tender sweet chili meatballs are glazed in a tangy sweet sauce that perfectly complements the crisp stir-fry veggies. Served over a bed of fluffy rice, this dish is balanced and flavor-packed!

Ingredients

Units Scale

1 tablespoon avocado oil
1 red bell pepper, 1-inch dice
1 small sweet onion, 1-inch dice
8oz snap peas, sliced in half
24 fully cooked meatballs
2-inch knob ginger, freshly grated (about 2 tablespoons total)
1 cup sweet chili sauce
2 tablespoon coconut aminos or low-sodium soy sauce
2 tablespoons seasoned rice vinegar
1/4 teaspoon black pepper
For serving: green onions, jasmine rice, sesame seeds

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Instructions

Heat 1 tablespoon 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. Add the meatballs and ginger, tossing until the ginger is fragrant, about 60 seconds.
Add 1 cup sweet chili sauce, 2 tablespoons coconut aminos, 2 tablespoons rice vinegar and ¼ teaspoon black pepper and stir until everything is well combined. Reduce the heat to medium-low and let the stir-fry bubble and reduce for about 3-5 minutes, until the sauce is thickened and coating the meatballs.
Serve over steamed rice topped with green onions and sesame seeds.

Notes

Don’t forget to make garlic bread meatball subs so you have leftover meatballs for this recipe.

Refer to above blog post for step-by-step photos, expert tips and answers to frequently asked questions.

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Nutrition

Serving Size: 1/4 recipe (nutrition info calculated without rice)
Calories: 409
Sugar: 13.9 g
Sodium: 1229 mg
Fat: 21.7 g
Carbohydrates: 21.7 g
Fiber: 3.4 g
Protein: 30 g
Cholesterol: 96.3 mg