I used the meat mixture I used for a meatball recipe I uploaded earlier, combined with the chili sauce I used in.Make the meatballs in bulk and freeze them - they're handy to have in stock.If you add 1 teaspoon of katakuriko dissolved in 1 teaspoon of water, the chili sauce will become slightly thickened like ankake sauce. I used 2 teaspoons of starch dissolved 2 teaspoons of water to make the sauce thicker. It won't leak if you put it in a bento box. For 2 servings. Recipe by Sabumochi

Absolutely delicious! A dozen were inhaled in moments, even by my pickiest eaters.

It was to kill the taste of the ground turkey, not a fan. I kept adding things trial by error to see if it would take the stench out...it worked. I actually like it!

I have been making this recipe for more than 20 years. I'm so happy to say that this amazing dish has been a favorite of my 3 children. I love to serve this on a semi-cold Texas winter night with sweet corn bread. You must have shredded sharp cheddar cheese, sour cream, and corn chips to top it off!

I make fresh spring rolls quite often in place of a salad, but store-bought sweet chili sauces are too sweet for my son, and too spicy for my daughter. So, even though they wanted to eat lots of fresh spring rolls, they couldn't!! That's why I started making my own sweet chili sauce at home. It's easy to make, so I make it every time I need it, but it can also be stored.You can finely chop the garlic instead of grating it. It's even easier if you use the tubed type of grated garlic. The sauce will thicken too much if you overcook it. If it hardens, dilute it with a little water. Adjust the spiciness and sweetness to suit your taste! Recipe by Heartful Kitchen Rei

I live in Alaska and stock my freezer with wild salmon all summer. I love a good salmon recipe!! This one is delicious.

I had some sweet onions with chili mayonnaise once at an izakaya (Japanese gastropub) and it was delicious, so I recreated it and put it on toast. I added some cheese and tuna which both go well with onion too.If you are using regular onions, put the slices in a bowl of water for 5 minutes. I recommend using lots of cheese too. Recipe by Hani-*hani-

This is the first chili I have ever made and it's probably the best chili I have ever had and maybe the only one I will ever make again! Give it a try, especially to impress a spicy-lovin' veggie friend!

I have been experimenting and practicing making this chili a long time now. This is the best tasting and most well rounded end result. I reccomend hunting down your own deer for this as it is guaranteed to make the chili so much better. Enjoy! :)

As a kid, the only steaks I knew were soy marinated. In fact, I don't think I tasted a steak that hadn't been doused in soy sauce and black pepper until my early teens. It was just the way it was with my family. In the years since, I've discovered the joys of enhancing my steaks with various rubs, sauces, and condiments, with my three favourites being horseradish mayo, blue cheese sauce, and tangy chimichurri. Well, tonight was steak night in our house, and I thought it was time to revisit my childhood staple. Rather than simply combining soy and pepper, though, I decided to kick the flavours up slightly. Sweet chili sauce and brown sugar brought sweetness and heat, ponzu added a little acid, and garlic added bite. The end result was familiar, but better.