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Sticky sweet chilli chicken meatballs

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These chicken meatballs are unbeatable. With a sweet chilli sauce, you’ll be licking your lips and wanting more.

  • Makes24
  • Cook time20 minutes
  • Prep time15 minutes, + 30 mins chilling time\r\n\r\n
Sticky sweet chilli chicken meatballs


  • 500g Coles Australian RSPCA Approved Chicken Breast Mince
  • 2 spring onions, thinly sliced
  • 1 lime, rind finely grated, juiced
  • 1 tbs brown sugar
  • 1 tbs fish sauce
  • 1 cup (75g) panko breadcrumbs
  • 1 cup coarsely chopped coriander
  • 1 tbs lemongrass paste
  • 2 tsp sesame oil
  • 1 tbs sesame seeds, toasted

Spicy caramel sauce

  • 1/4 cup (60ml) maple syrup
  • 2 tbs kecap manis
  • 1 tbs fish sauce
  • 1 tbs rice wine vinegar
  • 1 tbs sweet chilli sauce

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line a large baking tray with baking paper. Place the mince, spring onion, lime rind, lime juice, sugar, fish sauce, breadcrumbs, coriander and lemongrass in a large bowl. Season. Use your hands to mix until well combined. Roll 1-tbs portions of the mince mixture into balls and place on the lined tray. Place in the fridge for 30 mins to chill.
  2. Step 2

    Preheat oven to 180°C. Drizzle the meatballs with sesame oil. Bake for 15 mins or until cooked through.
  3. Step 3

    Meanwhile, to make the spicy caramel sauce, combine the maple syrup, kecap manis, fish sauce, vinegar and sweet chilli sauce in a large frying pan over medium heat. Cook, stirring, for 5 mins or until sauce thickens.
  4. Step 4

    Add meatballs to the pan and cook, turning, for 3-5 mins or until meatballs are well coated in the sauce. Sprinkle with half the sesame seeds and gently toss to combine.
  5. Step 5

    Transfer the meatballs to a serving platter and sprinkle with remaining sesame seeds. Serve with toothpicks.

    Serve with spring onion curls, coriander leaves, mint leaves and lime wedges