Sweet and Sour Chicken Meatballs

$- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 tsp ginger, grated - Salt and pepper to taste - 1/4 cup chopped green onions - 1/2 cup pineapple chunks (fresh or canned) - 1/4 cup bell pepper, diced (red or yellow) - 1/2 cup sugar - 1/2 cup apple cider vinegar - 1/4 cup ketchup - 2 tablespoons soy sauce - 1 tablespoon cornstarch mixed with 2 tablespoons water The ingredients for sweet and sour chicken meatballs create a delightful mix of flavors. You will start with ground chicken for the meatballs. It is lean and absorbs all the flavors well. Breadcrumbs help bind everything together. Parmesan cheese adds a nice salty touch. The egg acts as a binder, making the meatballs hold their shape. Garlic and ginger bring a fresh, zesty flavor. Salt and pepper add seasoning. Green onions give a pop of color and flavor. Pineapple chunks add sweetness and a juicy burst. Diced bell pepper adds crunch and color. For the sweet and sour sauce, sugar balances the vinegar's tang. Apple cider vinegar gives it a fruity flavor. Ketchup adds sweetness and depth. Soy sauce provides umami, making it rich. The cornstarch mixed with water thickens the sauce, giving it a nice texture. These ingredients work together to create a meal that is both fun to make and delicious to eat. {{ingredient_image_1}} First, gather your ingredients. In a large bowl, mix together the ground chicken, breadcrumbs, and grated Parmesan cheese. Then, add the egg, minced garlic, and grated ginger. Next, season the mix with salt and pepper. Combine everything well until it sticks together. Now it's time to form your meatballs. Use your hands to shape them into 1-inch balls. Place the meatballs on a baking sheet lined with parchment paper. Preheat your oven to 400°F (200°C). This step is key for even cooking. Once your oven is ready, bake the meatballs for 20 to 25 minutes. You want them to be golden brown and fully cooked. Use a meat thermometer if you need to check for doneness. While the meatballs bake, let’s make the sweet and sour sauce. In a saucepan, combine the sugar, apple cider vinegar, ketchup, and soy sauce. Stir the mix and heat it over medium heat. Wait until the sugar dissolves and the sauce starts to boil gently. Next, add the cornstarch mixed with water. Stir continuously for about 2 to 3 minutes. The sauce should thicken nicely. Remove it from the heat. Once your meatballs are done, take them out of the oven. Toss the meatballs gently in the sweet and sour sauce until they are fully coated. Now, let’s sauté some vegetables. In a skillet, heat a splash of oil. Add the diced bell pepper and pineapple chunks. Sauté for 2 to 3 minutes until they soften. Finally, add the coated meatballs to the skillet. Mix everything well and cook for an extra 2 minutes. Your dish is ready to serve! To get the right meatball texture, breadcrumbs are key. They help keep the meatballs moist and give them structure. Use dry breadcrumbs for best results. They absorb moisture while cooking, which makes them tender. Egg serves as a binder in your mixture. It helps hold everything together. Without an egg, your meatballs may fall apart while cooking. Just one large egg is enough for this recipe. Fresh ingredients make a big difference in flavor. Always choose fresh garlic and ginger for the best taste. They add a nice depth to your meatballs. For added flavor, consider spices like black pepper and herbs like parsley. They can bring out the sweetness in the sauce. A pinch of crushed red pepper can add a fun kick, too. Pair your sweet and sour chicken meatballs with fluffy rice. White or brown rice works great. You can also serve them with steamed broccoli or colorful stir-fried vegetables. For presentation, use a nice platter. Arrange the meatballs neatly and sprinkle chopped green onions on top. This adds color and freshness. A few pineapple chunks beside the meatballs can make it look even more inviting! Pro Tips Use Fresh Ingredients: Opt for fresh pineapple and bell peppers to enhance the flavor and texture of your meatballs. Fresh ingredients bring vibrant taste to the dish. Adjust Sweetness: You can modify the sweetness of the sauce by adding more or less sugar according to your taste preference. Taste the sauce as it cooks to get it just right! Meatball Size Matters: Ensure all meatballs are uniform in size for even cooking. A 1-inch diameter is ideal for perfect doneness throughout. Garnish for Color: Don’t skip the green onions! They add a pop of color and a fresh flavor that complements the sweet and sour sauce beautifully. {{image_2}} You can switch out ground chicken for ground turkey. It has a similar taste and texture. Plus, it’s leaner. If you want a vegetarian option, try using lentils or chickpeas. Mash them well and mix with the same seasonings. These options give you a tasty, meat-free meal. Adjusting the sweetness of the sauce is easy. If you like it sweeter, add more sugar. For a tangy kick, add a bit more vinegar. Want some heat? Mix in red pepper flakes or sriracha. Each change gives your dish a new twist. You can add more veggies to your meatballs for extra flavor. Finely chopped carrots or zucchini work well. Cheese can also enhance your meatballs. Try adding mozzarella for a melty surprise or feta for a salty kick. These options make this dish even more special. To keep your sweet and sour chicken meatballs fresh, store them correctly. First, let the meatballs cool down. Then, place them in an airtight container. They can stay in the fridge for up to three days. Always label the container with the date. If you want to save them longer, freezing is a great option. To freeze, put the meatballs in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. They can last for about three months in the freezer. When you're ready to eat, just thaw them overnight in the fridge. Reheating meatballs can be easy if done right. The best way is to use the oven. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet and cover them with foil. Heat for about 15-20 minutes until warm. You can also use the microwave. Place the meatballs on a microwave-safe plate. Cover them with a damp paper towel. Heat in short bursts, checking every 30 seconds. This helps keep them moist. If you want to keep the texture and flavor, reheating in a skillet works well too. Add a splash of water to the pan, cover it, and heat on low. This keeps them juicy while warming them through. Yes, you can make these meatballs ahead of time. Here are some meal prep tips: - Prepare the meatball mixture and form the meatballs. - Place them on a baking sheet and freeze them for about an hour. - Once frozen, store them in a freezer bag. - When ready to cook, bake them straight from the freezer. - You may need to add extra baking time. You can use some alternatives for breadcrumbs. Here are a few: - Crushed crackers work well. - Oats can also be a good choice. - Ground nuts or seeds offer a unique flavor. - Cooked rice can bind your meatballs too. To check if the meatballs are done, use these tips: - Insert a meat thermometer into the center. - The internal temperature should reach 165°F (75°C). - If you don’t have a thermometer, cut one open. - The meat should be no longer pink and juices should run clear. Yes, frozen meatballs can work in this recipe. Here’s how to cook them: - Heat them in the oven at 400°F (200°C) for about 25-30 minutes. - You can also cook them in a skillet with sauce. - Just add a little extra time to ensure they are heated through. - This is a quick way to enjoy a tasty meal! This blog post covered how to make sweet and sour chicken meatballs from scratch. You learned about the ingredients, step-by-step instructions, and tips for perfect texture and flavor. You explored variations and storage methods for leftovers. Remember, fresh ingredients make a big difference in taste. Have fun experimenting with flavors and add-ins. Enjoy your tasty homemade meatballs!$

Sweet and Sour Chicken Meatballs

Delicious chicken meatballs coated in a tangy sweet and sour sauce, served with sautéed bell peppers and pineapple.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 lb ground chicken
0.5 cup breadcrumbs
0.25 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp ginger, grated
to taste salt and pepper
0.25 cup chopped green onions
0.5 cup pineapple chunks (fresh or canned)
0.25 cup bell pepper, diced (red or yellow)
0.5 cup sugar
0.5 cup apple cider vinegar
0.25 cup ketchup
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, grated ginger, salt, and pepper. Mix until well incorporated.
Form the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
Preheat the oven to 400°F (200°C). Bake meatballs in the preheated oven for 20-25 minutes or until golden brown and cooked through.
While the meatballs are baking, prepare the sweet and sour sauce. In a saucepan, combine sugar, apple cider vinegar, ketchup, and soy sauce. Bring to a gently boil over medium heat while stirring until the sugar dissolves.
Add the cornstarch mixture to the sauce and stir continuously until it thickens, about 2-3 minutes. Remove from heat and set aside.
Once the meatballs are done baking, remove them from the oven and gently toss them in the sweet and sour sauce until fully coated.
In a skillet, add a splash of oil and sauté the diced bell pepper and pineapple chunks for 2-3 minutes until slightly softened.
Add the coated meatballs to the skillet and mix well. Cook for an additional 2 minutes to heat through.
Serve the sweet and sour chicken meatballs on a platter, garnished with chopped green onions.

Notes

For best results, use fresh pineapple and adjust the sweetness of the sauce to your preference.

Keyword chicken, meatballs, sweet and sour