Sweet Chilli Minced Pork Meatballs with Rice: Sticky, Spicy, Addictive

You know that meal you crave after a long day—the one that punches with flavor, takes minimal effort, and still feels like a flex? This is it.

Sweet chilli minced pork meatballs hit that sweet-salty-spicy trifecta, then get lacquered in a glossy sauce that clings like it means it. Pile them on fluffy rice, add crunchy cucumbers and herbs, and suddenly Tuesday tastes like a celebration.

Warning: leftovers rarely survive.

Why You’ll Love This Recipe

Big flavor, low effort: A simple mix, roll, bake, glaze. That’s it.
No culinary degree required.
Sticky-sweet heat: The sweet chilli sauce caramelizes, giving you juicy meatballs with a shiny, slightly charred edge.
Meal-prep friendly: Makes great lunches—reheats well without turning into rubber.
Flexible and forgiving: Swap pork for chicken, turkey, or tofu and it still slaps.
Balanced plate: Protein, carbs, and fresh crunch all in one bowl. Your future self says thanks.

Servings, Prep, Cook Time, Calories

Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: ~620 per serving (meatballs, sauce, rice, garnishes)

Shopping List – Ingredients

For the Meatballs:

500 g (1.1 lb) minced pork (15–20% fat is ideal)
1/2 small onion, very finely minced or grated
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 large egg
1/3 cup panko breadcrumbs (or regular breadcrumbs)
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp white pepper (or black)
1/2 tsp salt
1 tsp chili flakes (optional for extra heat)

For the Sweet Chilli Glaze:

1/2 cup sweet chilli sauce
1 tbsp soy sauce
1 tbsp rice vinegar or lime juice
1 tbsp honey or brown sugar (for extra gloss)
1 tsp sriracha or chili paste (optional)

For the Rice and Bowl:

2 cups cooked jasmine rice (about 1 cup uncooked)
1 small cucumber, thinly sliced
2 spring onions, thinly sliced
Fresh coriander and/or mint, roughly chopped
Toasted sesame seeds
Lime wedges

Cooking essentials: Neutral oil, baking sheet, parchment

Step-by-Step Instructions

Preheat and prep: Heat oven to 220°C/425°F.
Line a baking sheet with parchment. Lightly oil it so the meatballs don’t stick.
Mix the meatball base: In a large bowl, combine pork, onion, garlic, ginger, egg, panko, soy sauce, sesame oil, white pepper, salt, and chili flakes.
Stir with a fork until just combined—don’t overmix or they’ll go tough.
Shape the stars: With damp hands, roll 18–20 meatballs (about 1.5 tbsp each). Space them out on the sheet so they brown, not steam.
Bake to juicy: Bake 12–15 minutes until just cooked and lightly browned.
Internal temp should hit 71°C/160°F.
Whisk the glaze: In a small saucepan, combine sweet chilli sauce, soy, rice vinegar, honey, and sriracha. Simmer 2–3 minutes until glossy.
Coat and caramelize: Toss meatballs in half the glaze.
Return to oven for 3–5 minutes to set the sauce and get those sticky edges. Reserve the remaining glaze for drizzling.
Build the base: Spoon hot jasmine rice into bowls.
Add cucumber, spring onions, and herbs.
Finish strong: Top with meatballs, drizzle remaining glaze, scatter sesame seeds, and squeeze lime. Take a victory bite.

How Long Does It Keep?

Store meatballs and rice separately in airtight containers for up to 4 days in the fridge.

The sauce thickens as it chills, which is a win. Reheat meatballs in a skillet with a splash of water over medium heat or microwave in 30-second bursts.

Rice reheats best with a sprinkle of water and a cover to steam. Freezer-friendly?

Yes—freeze meatballs (sauced) up to 2 months; thaw overnight, rewarm gently.

Why You’ll Feel Good Eating This

It’s comfort food with a conscience. You’re getting quality protein from pork, which keeps you full and satisfied.

The rice gives you steady carbs for energy, and the herbs and cucumber bring freshness, crunch, and micronutrients. The sweet chilli glaze hits your pleasure centers without needing a deep-fryer—IMO, that’s smart indulgence.

Nutrition Stats

Approximate per serving (1/4 of recipe with rice and garnishes):

Calories: ~620
Protein: ~28 g
Carbohydrates: ~78 g
Fat: ~20 g
Fiber: ~2–3 g
Sodium: Moderate to high (adjust soy and sauce to taste)

Numbers will vary based on your sweet chilli brand, rice portion, and pork fat percentage.

Want leaner? Use 90/10 pork or swap in ground turkey.

Easy-to-Miss Errors

Overmixing the meat: This compacts the proteins and makes meatballs dense.
Mix just until combined.
Skipping the fat: Ultra-lean pork dries out. A bit of fat = juicy, tender meatballs.
Crowding the pan: If they touch, they steam.
Space them so they brown.
Under-seasoning: Pork needs salt and soy for depth. Taste the glaze; adjust if flat.
Cold glaze application: Warm glaze adheres better and caramelizes nicely in the oven.

Different Ways to Make This

Air fryer route: Cook meatballs at 200°C/390°F for 8–10 minutes, glaze, then air fry 2–3 minutes more.
Skillet sear: Brown meatballs in a lightly oiled pan, cover and cook through, then toss with glaze to reduce and coat.
Lean and green: Swap jasmine rice for cauliflower rice or quinoa.
Add steamed green beans or edamame.
Herb bomb: Add chopped coriander and Thai basil directly into the meat mixture for extra aroma.
Heat seeker: Stir in finely chopped fresh chili or extra sriracha to the glaze. You’ve been warned.
Gluten-free: Use GF panko and tamari instead of soy sauce; confirm your sweet chilli is GF.

FAQ

Can I use a different meat?

Yes.

Ground chicken or turkey works great; just don’t go super lean. Add a teaspoon of oil to the mix if using very lean meat to keep it moist.

Do I have to bake them?

Nope.

You can pan-sear then finish in the glaze, or air fry. Baking is the least messy and most consistent for beginners, FYI.

What rice is best?

Jasmine rice is ideal for its aroma and soft texture.

Short-grain works if you like it stickier. Brown rice is fine if you want more fiber—just adjust cook time.

How spicy is this?

Mild to medium, depending on your sweet chilli brand.

Add sriracha or chili flakes to push the heat. Keep it mellow if serving kids.

Can I make the meatballs ahead?

Yes.

Roll and chill uncooked meatballs up to 24 hours, or freeze raw on a tray, then bag and keep up to 2 months. Bake from frozen, adding a few minutes.

Final Thoughts

This is the kind of weeknight recipe that earns a permanent spot in your rotation: fast, sticky, and wildly satisfying.

It delivers restaurant-level flavor with pantry-level effort and leaves enough leftovers to feel smug tomorrow. Make it once, tweak it to your taste, and watch it become your signature “Oh, that?” dish.

Your only real problem now is sharing.