Ginger Sweet Chili Meatballs with Stir-Fry Veggies
A quick, bold-flavored stir-fry featuring tender meatballs glazed in sweet chili sauce with fresh veggies like snap peas and bell pepper. Perfect weeknight meal in under 30 minutes.
Equipment
- 1 Mixing bowl for the sauce
- 1 Large skillet for cooking
Ingredients
Main ingredients
- 1 tablespoon Avocado oil for sautéing
- 1 Red bell pepper diced into 1-inch pieces
- 1 Small sweet onion diced
- 8 oz Snap peas sliced in half
- 24 Fully cooked meatballs
- 2 tablespoons Fresh ginger grated
- 1 cup Sweet chili sauce
- 2 tablespoons Coconut aminos or low-sodium soy sauce
- 2 tablespoons Seasoned rice vinegar
- ¼ teaspoon Black pepper
- Green onions, jasmine rice, sesame seeds for serving
Instructions
Instructions
- Heat the avocado oil in a large skillet over medium heat until shimmering.
- Add diced red bell pepper and sweet onion. Sauté for 3 to 4 minutes until they begin to soften.
- Add snap peas and stir-fry for another 2 to 3 minutes.
- Push vegetables aside and add meatballs to the center of the skillet.
- Cook meatballs 5 to 6 minutes, stirring often to heat through and brown.
- In a separate bowl, whisk together grated ginger, sweet chili sauce, coconut aminos, rice vinegar, and black pepper.
- Pour sauce over meatballs and veggies. Stir well to coat everything.
- Simmer on medium-low for 5 to 7 minutes until sauce thickens and bubbles.
- Serve hot over jasmine rice and garnish with green onions and sesame seeds.
Notes
Serve with hot jasmine rice for a filling meal. Make extra and freeze for easy lunches throughout the week.