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- 1 pound ground chicken - 1/2 cup breadcrumbs - 1/4 cup minced green onions - 2 cloves garlic, minced - 1 teaspoon ginger paste - 1 egg, beaten - Salt and pepper to taste - 1 tablespoon sesame oil To make the meatballs, I mix ground chicken with breadcrumbs. The breadcrumbs help bind the meatballs together. I add minced green onions for a fresh taste. Garlic gives a strong flavor, while ginger adds warmth. The beaten egg helps hold everything together. Season with salt and pepper for taste. Finally, sesame oil gives a nice nutty essence. - 1/2 cup pineapple juice - 1/4 cup rice vinegar - 1/4 cup ketchup - 1/4 cup brown sugar - 1 tablespoon soy sauce - 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry) For the sweet and sour sauce, I start with pineapple juice. It adds sweetness and tang. Rice vinegar provides acidity, balancing the flavors. Ketchup brings in extra sweetness, while brown sugar deepens the flavor. Soy sauce adds a savory touch. Finally, I use cornstarch mixed with water to thicken the sauce. - Extra green onions - Sesame seeds For garnishes, I suggest extra green onions. They add color and freshness. Sesame seeds give a nice crunch and look appealing. {{ingredient_image_1}} - Preheating the oven and prepping the baking sheet: First, set your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. - Mixing the ingredients: In a large bowl, combine 1 pound of ground chicken, 1/2 cup of breadcrumbs, 1/4 cup of minced green onions, and 2 cloves of minced garlic. Add 1 teaspoon of ginger paste, 1 beaten egg, and 1 tablespoon of sesame oil. Season with salt and pepper to taste. Mix everything well until it’s fully combined. - Shaping the meatballs: Now, use your hands to shape the mixture into 1-inch meatballs. Place them on the prepared baking sheet, leaving space between each ball to allow for even cooking. - Setting the baking time and temperature: Place the baking sheet in the preheated oven. Bake the meatballs for about 20 minutes. They should be golden brown and cooked through. - Checking for doneness: To check if the meatballs are done, cut one open. The center should be white and hot. If not, bake for a few more minutes. - Combining sauce ingredients in a saucepan: While the meatballs bake, prepare the sweet and sour sauce. In a saucepan over medium heat, mix together 1/2 cup of pineapple juice, 1/4 cup of rice vinegar, 1/4 cup of ketchup, 1/4 cup of brown sugar, and 1 tablespoon of soy sauce. Stir well and bring to a gentle boil. - Thickening the sauce with cornstarch slurry: Once the sauce boils, reduce the heat. Stir in 1 teaspoon of cornstarch mixed with 2 tablespoons of water. Cook for 2-3 minutes until the sauce thickens slightly. This makes it rich and sticky, perfect for coating the meatballs. To avoid dryness in meatballs, use ground chicken that has some fat. Fat keeps the meatballs moist and tender. Mixing in breadcrumbs also helps lock in moisture. When shaping your meatballs, be gentle. Overworking the meat can make them tough. To cook evenly and get that golden brown color, bake your meatballs at 400°F (200°C). This high heat helps them brown nicely. Place them on a parchment-lined baking sheet. Space them out to allow heat to circulate. Balancing sweetness and acidity is key to a great sauce. Start with pineapple juice and rice vinegar for a bright flavor. If the sauce is too sweet, add more vinegar. If it’s too sour, increase the brown sugar. Taste as you go to find your perfect balance. Substituting ingredients can create new flavors. Try orange juice instead of pineapple for a citrus twist. You can also use apple cider vinegar instead of rice vinegar for a different acidity. For the best side dishes, serve steamed rice or fried rice with the meatballs. Both pair well with the sweet and sour flavors. You might also enjoy a fresh salad for a nice crunch. For a beautiful serving platter, layer the meatballs in the center. Drizzle the sweet and sour sauce on top for an eye-catching look. Garnish with extra green onions or sesame seeds for a pop of color. Pro Tips Use Fresh Ingredients: Fresh ground chicken and vegetables will enhance the flavor of your meatballs significantly. Adjust Sweetness: Feel free to adjust the amount of brown sugar in the sauce according to your taste preference. Experiment with Spices: Adding a pinch of red pepper flakes can give your meatballs an extra kick of heat! Make Ahead: You can prepare the meatballs and sauce in advance, refrigerate them, and just heat them up before serving! {{image_2}} You can swap ground chicken for other meats. Ground turkey works well and keeps it light. Ground pork brings a richer taste and pairs nicely with the sauce. If you want a meat-free option, try using plant-based meats. Lentils or chickpeas also make great choices. They add flavor and texture that everyone will enjoy. Want to spice things up? Add chili sauce or fresh peppers to the meat mixture. Just a little can bring heat to your meal. You can also mix in vegetables like bell peppers or carrots. This not only boosts nutrition but adds crunch and color to your meatballs. If you want a twist on flavor, try teriyaki sauce. It gives a sweet and savory taste that complements the meatballs. Sweet chili sauce is another tasty option. It adds a bit of heat and sweetness for a delightful change. Mixing sauces can take your dish to a whole new level! To keep your sweet and sour chicken meatballs fresh, follow these tips: - Let the meatballs cool completely before storing. - Place them in airtight containers. - Use glass or plastic containers with tight lids. - For longer storage, wrap them in plastic wrap first. - Label containers with the date. When you're ready to enjoy leftovers, use these reheating methods: - Microwave: Place meatballs on a plate and cover with a damp paper towel. Heat in 30-second intervals until warm. - Oven: Preheat to 350°F (175°C). Place meatballs on a baking sheet and cover with foil. Heat for about 15 minutes. - Skillet: Heat a little oil in a pan, then add meatballs. Cook over medium heat, turning until warm. To keep the flavor and texture, avoid overheating. Your sweet and sour chicken meatballs can last: - In the fridge for up to 3 days. - In the freezer for up to 3 months. Signs of spoilage include: - Off smells. - Changes in color or texture. - Excess moisture in the container. Always check before eating. Yes, you can make sweet and sour chicken meatballs ahead of time. Prepare the meatballs and bake them. Let them cool completely, then store them in an airtight container. They will stay fresh in the fridge for about two days. You can also freeze them for up to three months. Just thaw in the fridge before reheating. You can serve sweet and sour chicken meatballs with many sides. Here are some tasty options: - Steamed rice - Fried rice - Noodles - A fresh salad - Stir-fried vegetables These sides help balance the sweet and sour flavors. To check if meatballs are fully cooked, use a meat thermometer. Insert it into the center of a meatball. The safe cooking temperature is 165°F (74°C). If you don't have a thermometer, cut one open. The meat should be white with no pink inside. Yes, you can freeze sweet and sour chicken meatballs. After baking, let them cool completely. Place them in a single layer on a baking sheet to freeze for about an hour. Then transfer to a freezer bag or container. They can stay frozen for up to three months. You can play with the sweet and sour sauce in many ways. Try these ideas: - Add chili sauce for some heat. - Use apple juice instead of pineapple juice. - Swap brown sugar for honey for a different sweetness. - Mix in diced bell peppers for extra texture. These variations can change the flavor and make it fun! In this blog post, I shared how to make tasty sweet and sour chicken meatballs. You learned about the main ingredients, step-by-step instructions, and helpful tips. I also covered variations, storage info, and answered common questions. These meatballs are easy to make and perfect for any meal. Enjoy experimenting with flavors and sauces to find what you love most. This dish brings fun and flavor to your table, making every bite a delight!

Sweet and Sour Chicken Meatballs

Delicious chicken meatballs coated in a tangy sweet and sour sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound ground chicken
  • 0.5 cup breadcrumbs
  • 0.25 cup minced green onions
  • 2 cloves garlic, minced
  • 1 teaspoon ginger paste
  • 1 egg beaten
  • to taste salt and pepper
  • 1 tablespoon sesame oil
  • 0.5 cup pineapple juice
  • 0.25 cup rice vinegar
  • 0.25 cup ketchup
  • 0.25 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, green onions, minced garlic, ginger paste, beaten egg, sesame oil, salt, and pepper. Mix until all ingredients are well incorporated.
  • Using your hands, shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for 20 minutes or until they are cooked through and golden brown.
  • While the meatballs are baking, prepare the sweet and sour sauce. In a saucepan over medium heat, combine pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce. Bring the mixture to a gentle boil.
  • Once boiling, reduce the heat and stir in the cornstarch slurry. Cook for an additional 2-3 minutes, or until the sauce thickens slightly.
  • Remove the meatballs from the oven and transfer them to a serving bowl. Pour the sweet and sour sauce over the meatballs and gently toss to coat.
  • Serve the sweet and sour chicken meatballs warm, garnished with extra green onions or sesame seeds if desired.

Notes

Garnish with extra green onions or sesame seeds if desired.
Keyword chicken, meatballs, sweet and sour