Go Back
- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 egg, beaten - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1 tablespoon soy sauce - Salt and pepper to taste These main ingredients form the base of your meatballs. Ground chicken gives a light texture. Breadcrumbs and Parmesan add flavor and help bind the meatballs. The egg holds everything together. Garlic and ginger add a nice kick. A bit of soy sauce brings depth, while salt and pepper balance the taste. - 1/2 cup sugar - 1/2 cup vinegar (apple cider or rice vinegar) - 1 tablespoon sesame oil - 1 cup bell peppers (diced, any color) - 1 cup pineapple chunks (fresh or canned) - 1/2 cup cornstarch mixed with 2 tablespoons water (slurry) The sweet and sour sauce is key to this dish. Sugar and vinegar create the sweet and tangy flavor. Sesame oil adds a unique nutty taste. Bell peppers give crunch and color. Pineapple adds sweetness and texture. The cornstarch slurry thickens the sauce for a perfect coating. - Green onions, chopped Green onions add freshness and a pop of color. They make a lovely garnish on top of the meatballs. Feel free to sprinkle them on right before serving for extra flair. - Mixing the ingredients: In a large bowl, combine 1 pound of ground chicken, ½ cup of breadcrumbs, ¼ cup of grated Parmesan cheese, 1 beaten egg, 2 minced garlic cloves, 1 teaspoon of minced ginger, 1 tablespoon of soy sauce, and salt and pepper to taste. Mix everything well. - Shaping the meatballs: Take the mixture and form small meatballs. Each should be about 1 inch wide. Place them on a baking sheet lined with parchment paper. This makes clean-up easy later. - Baking instructions: Preheat your oven to 400°F (200°C). Bake the meatballs for 15 to 20 minutes. They should be cooked through and golden brown when done. - Combining the base ingredients: While the meatballs bake, start the sauce. In a saucepan, mix ½ cup of sugar, ½ cup of vinegar (use apple cider or rice vinegar), and 1 tablespoon of sesame oil. Heat over medium until the sugar dissolves. - Adding vegetables and thickening the sauce: Add 1 cup of diced bell peppers and 1 cup of pineapple chunks to the sauce. Bring this mixture to a gentle boil. Once boiling, stir in a cornstarch slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook for 2 to 3 minutes until the sauce thickens. - Incorporating the meatballs into the sauce: When the meatballs are ready, add them to the saucepan. Gently coat them with the sweet and sour sauce. Let them simmer for a couple of minutes to absorb the flavors. - Serving suggestions: Serve your sweet and sour chicken meatballs hot. They pair well with rice or noodles. - Garnishing with green onions: For a fresh touch, sprinkle chopped green onions on top. This adds color and flavor to your dish. To make the best meatballs, focus on the texture. You want them tender, not dry. Mix the ground chicken with breadcrumbs, Parmesan, egg, garlic, ginger, and soy sauce. Do not overmix. Shape the meatballs into 1-inch balls. This size cooks evenly. Bake the meatballs at 400°F for 15-20 minutes. They should be golden brown and fully cooked. Use a meat thermometer. It should read 165°F in the center. Balance is key in your sauce. If it’s too sweet, add more vinegar. If it’s too sour, add a bit of sugar. Taste as you go. For added flavor, consider using spices like crushed red pepper for heat or garlic powder for depth. Fresh herbs like cilantro can brighten the dish too. Pair your sweet and sour chicken meatballs with rice or noodles. They absorb the sauce well and make the meal filling. For a complete dinner, serve with steamed veggies like broccoli or snap peas. This adds color and nutrition to your plate. Enjoy the vibrant flavors and textures together. {{image_2}} You can switch the ground chicken for other meats. Ground turkey works well and has a lighter taste. Ground pork adds a richer flavor. If you want a meat-free option, try using plant-based meat. There are many great vegetarian meatballs available. These options keep the dish tasty and fun. To change the flavor of the sweet and sour sauce, try adding some heat. A little chili paste or sriracha can make it spicy. If you're watching your sugar, use a low-sugar sweetener. You can also try sugar-free options like monk fruit or erythritol. These swaps keep the sauce flavorful without added sugar. You can mix up the veggies in your meatballs. Try adding carrots, zucchini, or snap peas for a new twist. You can also use different types of vinegar. Apple cider vinegar gives a fruity taste, while rice vinegar is milder. Each vinegar brings a unique flavor to your dish. Feel free to experiment and make it your own! To keep your sweet and sour chicken meatballs fresh, refrigerate them in an airtight container. This helps maintain their flavor and texture. You can store the meatballs for up to three days in the fridge. Always let them cool before sealing the container to avoid moisture buildup. If you want to save some meatballs for later, freezing is a great option. First, let the meatballs cool completely. Then, place them in a freezer-safe bag or container. Try to remove as much air as possible to prevent freezer burn. You can freeze the meatballs for up to three months. When you're ready to eat, thaw them in the fridge overnight. To enjoy your meatballs again, reheating them properly is key. The best way is to use the oven. Preheat the oven to 350°F (175°C) and place the meatballs on a baking sheet. Heat for about 15 minutes or until warmed through. This keeps them juicy. If you use a microwave, place the meatballs in a microwave-safe dish with a splash of water. Heat in 30-second intervals until hot. However, the oven is best for keeping that lovely texture. You can serve Sweet and Sour Chicken Meatballs with various tasty sides. Here are some good ideas: - Steamed rice: White or brown rice works well. It soaks up the sauce nicely. - Noodles: Try serving them over egg noodles or rice noodles for a fun twist. - Vegetables: A side of stir-fried veggies adds color and crunch. Think broccoli, snap peas, or carrots. - Salad: A fresh green salad with a light dressing complements the dish. It adds a nice balance. - Pineapple slices: For a tropical touch, add fresh or grilled pineapple on the side. Yes, you can make these meatballs ahead of time. Here’s how: - Cook and cool: Make the meatballs and sauce as usual. Let them cool completely. - Store: Place the meatballs in an airtight container. Keep them in the fridge for up to 3 days. - Freezing: You can also freeze the meatballs. Use a freezer-safe container. They last up to 3 months. - Reheat: When you're ready to eat, thaw in the fridge overnight. Reheat in the oven or on the stovetop until hot. You can easily change the sweetness of the sauce to fit your taste. Here are some tips: - Add more sugar: If you like it sweeter, mix in an extra tablespoon of sugar. - Use less sugar: To cut sweetness, reduce the sugar by half a tablespoon. - Try honey or maple syrup: These can add a nice flavor while sweetening the sauce. - Add vinegar: If too sweet, a splash of vinegar can balance the flavors. Adjust until you find what you like best. Sweet and sour chicken meatballs are fun and tasty. You learned about the main ingredients and how to mix them, shape, and bake the meatballs. We covered how to make the sauce, add veggies, and combine it all. I shared tips to perfect the texture and flavor, plus variations for your taste. Don’t forget about smart storage and reheating methods! Now, get cooking and enjoy this meal with friends or family. Each bite promises flavor and joy.

Sweet and Sour Chicken Meatballs

Elevate your dinner game with these delicious Sweet and Sour Chicken Meatballs! This easy recipe combines ground chicken with flavorful spices, all coated in a tangy sweet and sour sauce made with fresh pineapples and colorful bell peppers. Perfect for a family meal, these meatballs are not only tasty but also quick to prepare. Click through to grab the full recipe and make a delightful dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground chicken

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

1 teaspoon ginger, minced

1 tablespoon soy sauce

Salt and pepper to taste

1 cup bell peppers (red, yellow, and green), diced

1 cup pineapple chunks (fresh or canned)

1/2 cup sugar

1/2 cup vinegar (apple cider or rice vinegar)

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 tablespoon sesame oil

Green onions, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, minced ginger, soy sauce, salt, and pepper. Mix until well combined.

      Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

        Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and golden brown.

          While the meatballs are baking, prepare the sweet and sour sauce. In a saucepan, combine the sugar, vinegar, and sesame oil over medium heat. Stir until the sugar has dissolved.

            Add diced bell peppers and pineapple chunks to the sauce. Bring the mixture to a gentle boil.

              Once boiling, stir in the cornstarch slurry to thicken the sauce. Cook for an additional 2-3 minutes, stirring constantly until desired thickness is achieved.

                Once the meatballs are done baking, add them to the saucepan with the sweet and sour sauce and gently coat the meatballs with the sauce, allowing them to simmer for a couple of minutes.

                  Remove from heat and serve hot, garnished with chopped green onions.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4