Gluten Free Sweet Chili Meatballs
These sticky, glossy meatballs hit every note you want — savory, sweet, a little tangy, and deeply satisfying. A blend of ground pork and ground beef keeps them juicy and rich, while gluten free breadcrumbs and a touch of tamari hold everything together without any wheat in sight. Tamari does the heavy lifting here as the soy sauce swap, delivering that umami depth you'd expect without the gluten risk that comes with conventional soy sauce. The sweet chili glaze — built from chili sauce, honey, rice vinegar, and a cornstarch slurry — thickens up beautifully in just a few minutes on the stovetop and clings to every meatball like it was made for them. The whole batch bakes at 400°F and comes together fast enough for a weeknight, but looks impressive enough to serve at a gathering — and at six servings, there's plenty to go around. Finish with sliced green onions and sesame seeds for a little crunch and color, and dinner is done.
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground pork
- ½ lb ground beef
- ½ cup gluten free breadcrumbs
- 1 large egg
- 2 tbsp tamari
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
For the glaze
- ⅓ cup sweet chili sauce
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 1 tbsp water
For serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground pork, ground beef, gluten free breadcrumbs, egg, 2 tbsp tamari, garlic powder, ground ginger, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain.
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