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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.
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! 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! 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!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. 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! 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. 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.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?”) In alarge bowlcombine Frank's RedHot Sweet Chili Sauce, soy sauce,ginger paste, lime zest, and a couple pinches of salt and pepper. 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. 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. 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!
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