On the other hand, “chili” with an “i” and the end is typically considered the Americanized variation and is thought to have begun with the creation of chili con carne, which was then shortened to chili.

Green Onion - I love to garnish these chili lime meatballs with thinly sliced green onion but you could also use fresh chopped parsley or cilantro in its place if that's what you've got on hand. Slow Cooker - Add glazed meatballs to your slow cooker insert. Cook on high for 2 hours or low for 4 hours or until meatballs are heated through.For starters, all three spellings are all acceptable. However, “chile” with an “e” is commonly used to refer to the pepper and is the traditional spelling in Latin American countries. The sauce for these meatballs can be prepared up to 3 days in advance! Just add all the ingredients to a mason jar or Pyrex container and then pop it in the fridge until you're ready to make the meatballs! A handful of fresh chile peppers and a few simple ingredients come together beautifully in this not-too-hot sauce that can be slathered on so many things! 🌶 You can use any small baking dish for this meatball appetizer, but I love the ease of using Pyrex because their products hold up so well and last forever. The best part is you can bake the meatballs in your Pyrex container and then if you have any leftovers, just pop the lid on and store them in your fridge. The Pyrex dish I used for this recipe fit perfectly inside the Instant Vortex and it came with a lid so I can throw the leftovers right in the fridge when we're done!

So although it seems to fall under the hot sauce umbrella, you may use this condiment far more liberally to add moisture and flavor to the the likes of grilled or baked meats, roasted vegetables, and cooked grains. Oven - Bake glazed meatballs in a preheated 350-degree oven for about 20 minutes or until meatballs are heated through. We understand the seriousness of food allergies and sensitivities and will always declare these ingredients on our label in the ingredient statement - they will never be hidden under the notations of "spices" or "natural flavors": On the "bake" setting of the Instant Vortex, the heat comes from the coil at the top. I find this ideal because it allows the meatballs to get a bit crispy on top as well as they heat through. If you find that the meatballs are starting to get a bit too dark on top (even after stirring) go ahead and cover the baking dish with foil. This will prevent the meatballs from browning further. Transfer to a Pyrex® dish. The one I used is the perfect size to fit in the Instant Vortex™ Plus Air Fry Oven. Once the Instant Vortex™ says "add food" go ahead and place the baking dish of meatballs inside.

Prepped Meals

Bake for about 15 minutes, carefully stirring the meatballs halfway through so that they cook evenly and don't burn. The best way to make these meatballs is in an air fryer. It warms the meatballs through while adding a perfectly golden-brown crust on the outside. However, these meatballs can also be made in a slow cooker, Instant Pot, or even right in the oven! When considering a condiment made with chile peppers, hot sauce usually comes to mind. The following silky sauce, however, is a balanced combination of sweet heat and tang that can be used liberally like a gravy instead of sparingly like a hot sauce.

Transfer meatballs to a white Corelle® serving dish, garnish with thinly sliced green onion and sesame seeds if desired. Alternative Cooking Options Suddenly, you have a dish that is worthy of your favorite restaurant－but you made it in the comfort of your very own kitchen! Experiment and use this sauce freely. Instant Pot - Add glazed meatballs to your Instant Pot insert. Seal the lid and cook on high pressure for 5 minutes. Then manually release the pressure and enjoy!This used to trip me up, and I figured I probably wasn’t the only one. So, for the sake of clarification (and because it’s always fun to learn some fun trivia!), following is the short answer: Soy Sauce - You could also use tamari in place of the soy sauce. I prefer to use low sodium soy sauce as it still has tons of flavor and a bit less salt. Frank's RedHot® Sweet Chili Sauce - The sweet chili sauce is what MAKES this recipe! It's got the perfect zing with just a hint of sweetness that pairs perfectly with the other ingredients and creates a delicious meatball appetizer. I could drench just about anything in this luscious sauce. When the seeds of these vibrant peppers are removed, the end result is ever-so-slightly spicy with a lovely undercurrent of sweetness. In alarge bowlcombine Frank's RedHot Sweet Chili Sauce, soy sauce,ginger paste, lime zest, and a couple pinches of salt and pepper.

I think we can all agree that sports are really just a good excuse to tailgate and eat delicious food, right?! But let's be honest, those traditional meatball appetizers can get kind of boring after a while. These chili lime meatballs combine a few simple ingredients (including frozen meatballs for the win) and bake in just 15 minutes for an easy, flavor-forward party meatball your family will love! But first, have you ever wondered about the spelling of the word chile? Or chili or chilli? (And while we’re asking questions, is there a difference between “chili powder” and “chile powder?”) Frozen Meatballs - Use your favorite store bought meatballs for this easy appetizer recipe. Homemade will work as well, but there's lots of good frozen meatballs out there now! Ginger Paste - You could also use freshly minced ginger in place of the ginger paste for this recipe. I love the ease of using ginger paste because it's got all the flavor of fresh ginger, but saves a ton of prep time. I prefer to cook the meatballs directly from frozen for the best quality, so you can just leave those in the freezer until you're ready to bake!Lime Zest - The zest of 2 limes is what's going to give this chili lime sauce it's signature citrus flavor. Zest adds the perfect bright, fresh flavor!