Look for sweet chili sauce on the ethnic aisle at most supermarkets, or in Asian grocery stores. Dark sesame oil and lower-sodium soy sauce deliver tremendous flavor with less sodium and saturated fat.
1/4 cup bottled sweet chili sauce, divided
1/4 cup lower-sodium soy sauce, divided
3 1/2 teaspoons dark sesame oil, divided
1 tablespoon thinly sliced green onions
3 tablespoons minced shallots
3 large garlic cloves, minced
1 pound ground sirloin
How to Make It
Preheat oven to 450°.
Combine 1 tablespoon chili sauce, 2 tablespoons soy sauce, 1/2 teaspoon oil, and green onions in a small bowl. Set aside.
Combine 3 tablespoons chili sauce, 2 tablespoons soy sauce, 1 tablespoon oil, shallots, and garlic in a medium bowl. Add beef, stirring gently to combine. Shape meat mixture into 24 (1-inch) meatballs. Arrange meatballs in a single layer on a jelly-roll pan.
Bake at 450° for 10 minutes or until done. Remove from oven and let stand 5 minutes. Serve meatballs with dipping sauce.