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Sheet-Pan Sweet Chili Glazed Meatballs and Vegetables

Name: Sheet-Pan Sweet Chili Glazed Meatballs and Vegetables
Prep time: 20 min
Total time: 23 min
Cuisine: Fusion
Ingredients: beef — 454 g; bread crumbs italian style — 79 g; egg — 100 g; garlic — 12 g; ginger — 15 g; scallions — 300 g; soybean soy sauce — 30 g; dark sesame oil — 5 g; salt — 5 g; black pepper — 3 g; red bell peppers — 200 g; sugar snap peas — 227 g; red onion — 110 g; oil — 27 g; asian chili sauce — 177 g; rice wine vinegar — 11 g

Sheet-Pan Sweet Chili Glazed Meatballs and Vegetables reads umami 8.4, richness 6.1 and sweetness 4.9 on Palate's 0–10 flavor X-ray — a Fusion main, about 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.1 / 10
Sweet & Fruity — 5.3 / 10
Sour & Bright — 2.9 / 10
Bitter & Earthy — 1.6 / 10
Rich & Fat — 7.0 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 8.4 · Richness 6.1 · Sweetness 4.9 · Salinity 4.7 · Allium 3.4 · Nutty 3.3 · Sourness 2.6 · Herbaceous 2.5 · Funk & Ferment 2.4 · Warm Spice 2.0 · Heat 1.9 · Fruity 1.6 · Earthy 1.4 · Floral 1.4 · Bitterness 1.3 · Citrus 0.9

What's in it (16)

beef — 454 g
bread crumbs italian style — 79 g
egg — 100 g
garlic — 12 g
ginger — 15 g
scallions — 300 g
soybean soy sauce — 30 g
dark sesame oil — 5 g
salt — 5 g
black pepper — 3 g
red bell peppers — 200 g
sugar snap peas — 227 g
red onion — 110 g
oil — 27 g
asian chili sauce — 177 g
rice wine vinegar — 11 g

Time & effort: about 23 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 84 kcal, 7.5 g protein, 3.5 g fat, 5.7 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Preheat the oven to 425°F and line a large rimmed sheet pan with foil.
In a large bowl, combine the ground beef, panko, egg, half the garlic, half the ginger, half the scallions, soy sauce, sesame oil, salt, and pepper. Mix gently with your hands just until combined (overmixing makes tough meatballs), then shape into 16 meatballs, about 1 1/2 inches each.
Scatter the bell peppers, snap peas, and red onion on one side of the prepared sheet pan. Toss with 1 tablespoon of the oil and a pinch of salt, then spread into a single layer. Arrange the meatballs on the other side of the pan and brush with the remaining 1 tablespoon oil.
Roast until the vegetables are crisp-tender and the meatballs are firm and lightly browned, 12 to 14 minutes.
While the pan roasts, whisk the sweet chili sauce, rice vinegar, and the remaining garlic and ginger together in a small bowl to make the glaze.
Remove the pan from the oven and brush the meatballs and vegetables generously with about half the glaze. Return to the oven and roast until the meatballs reach 160°F in the center and the glaze is bubbling and starting to caramelize at the edges, 6 to 8 minutes more.
Remove the pan from the oven, brush everything with the remaining glaze, and let rest 3 minutes — the glaze will set into a sticky lacquer as it cools slightly.
Scatter the remaining sliced scallion over the top and serve straight from the pan.

Dishes with a similar flavor shape

Turkey Meatballs in Marinara over Spaghetti Squash — Italian-American
Baked Stuffed Peppers with Sausage and Rice — Italian-American
Crispy Szechuan Beef — Chinese · Sichuan
Skillet Kung Pao Chicken — Chinese-American
Ground Pork and Green Bean Stir-Fry — Chinese-American

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.