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

Name: Easy Sweet Chili Meatballs with Stir-Fry Veggies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 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 1 heaping tablespoon total); 1 cup sweet chili sauce; 2 tablespoon coconut aminos or low-sodium soy sauce; 2 tablespoons seasoned rice vinegar; ¼ teaspoon black pepper; for serving: green onions, roasted cashews, sesame seeds, jasmine rice

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

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 1 heaping tablespoon 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, roasted cashews, sesame seeds, jasmine rice

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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 heaping tablespoon of 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

Meatballs: The meatball recipe from my garlic bread meatball subs is designed to yield lots of meatballs so you can make both that recipe and this one. If you aren’t making meatballs from scratch, I love to use the Amylu Foods teriyaki pineapple chicken meatballs for this recipe!

Pineapple: chunks of fresh pineapple are a very delicious addition to this stir-fry, especially if making with chicken meatballs!

My Go-To Rice Method: Rinse 1 ¼ cups of jasmine rice in a fine-mesh sieve until the water runs clear. Place the rice, 2 ¼cups water and a big pinch of salt in a saucepan. Bring to a rolling boil and then reduce to a simmer and cover with a tight-fitting lid. Cook for 10 minutes and then, without taking the lid off, turn the heat off and let it sit for 10 minutes. Remove lid, fluff with a fork and serve!

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