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Meet your new dinner obsession: Sweet and Sour Chicken Meatballs. They’re a perfect mix of savory chicken and lip-smacking sweet and sour sauce, ready to wow your taste buds.
Asian Inspired Sweet And Sour Chicken Meatballs
I’ve been cooking up something special in my kitchen, and I can’t wait to share it with you: Sweet and Sour Chicken Meatballs! This recipe is all about that perfect harmony of juicy chicken meatballs drenched in a tangy, homemade sauce that just sings on your taste buds. Best part? It’s so easy to whip up, making it perfect for both your hectic weekdays and relaxing weekend dinners.
Pro Tip
Mix the ground chicken and other ingredients just until they’re combined – overworking the meat can lead to tough meatballs.
Ingredients You’ll Need
Meatballs
- Ground Chicken: It’s lean, tender, and forms the base of our meatballs. Ground turkey is a great substitute.
- Breadcrumbs: They help bind the meatballs together and add a bit of texture. Panko or even crushed crackers could work in a pinch.
- Onion: Finely chopped onion adds a subtle sweetness and moisture to the meatballs. No onion? Try minced shallots or green onions.
- Egg: This acts as a binder, holding all our ingredients together. If you’re out of eggs, a bit of yogurt or buttermilk can do the trick.
- Soy Sauce: I use low sodium for a hint of umami flavor without overdoing the salt. Tamari is a good gluten-free option.
- Garlic Powder: It brings a nice, mild garlic flavor. Fresh minced garlic is great too.
- Salt and Pepper: Adjust these to your taste.
Sweet And Sour Sauce
- Sugar: This adds the sweet to our sweet and sour. Honey or maple syrup are good alternatives.
- Pineapple Juice: It gives a fruity tang to the sauce. Orange juice is a great alternative.
- Ketchup: It provides a tangy tomato base. If you don’t have, try replacing it with some tomato paste diluted with a little vinegar.
- Cornstarch: Combine this with a bit of water to thicken our sauce.
- Red Food Coloring: It’s optional but adds that classic sweet and sour sauce color. You can skip it if you prefer a more natural look.
Preheat And Prep
First things first, let’s get your oven preheated to 400°F (200°C). While that’s heating up, line a baking sheet with parchment paper.
Mix The Meatball Ingredients
In a large bowl, gently mix together your ground chicken, breadcrumbs, finely chopped onion, egg, soy sauce, garlic powder, and a bit of salt and pepper. The key here is to mix just until combined – you don’t want to overwork the meat.
Shape And Bake
Now, let’s get rolling! Shape the mixture into 1-inch balls and arrange them on your prepared baking sheet. You should get about 20-25 meatballs out of this.
Pop them into the oven and bake for 20-25 minutes, or until they’re nicely golden brown and cooked through.
Make The Sauce
Combine your sugar, pineapple juice, soy sauce, garlic powder, and ketchup in a saucepan. Heat this mixture over medium heat until it starts to bubble. If you’re using red food coloring, now’s the time to add a few drops.
In a small bowl, whisk together cornstarch and water, then stir this into your bubbling sauce. Keep cooking and stirring for a few more minutes until the sauce thickens up.
Combine And Serve
Once the meatballs are baked, gently toss them in the sweet and sour sauce, making sure they’re evenly coated. Serve these beauties over a bed of rice or noodles, and maybe sprinkle some sesame seeds or chopped green onions for an extra touch.
How To Serve
I love to pair these meatballs with sides that complement their rich flavor. Think of dishes that add a little contrast or enhance the meal’s overall appeal. Here are some of my go-to recipes to serve alongside these meatballs:
Common Questions
Frequently Asked Questions
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and even bake them a day in advance. Just store them in the refrigerator, and when you’re ready to serve, reheat them in the oven and then toss with the sauce.
Can I use a different kind of meat for these meatballs?
Definitely. While I use ground chicken, ground turkey, beef, or pork can also be used. Just keep an eye on the cooking time, as it might vary slightly.
What’s the best way to ensure my meatballs are cooked through?
The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut one meatball in half to ensure it’s no longer pink in the middle.
Expert Tips
- Uniform Size for Even Cooking: Use a cookie scoop to create meatballs of the same size for consistent cooking.
- Don’t Overcrowd the Baking Sheet: Space the meatballs evenly on the baking sheet to ensure they cook uniformly and get a nice browning.
- Simmer the Sauce Slowly: Cook the sauce on a low to medium heat to meld the flavors together without burning.
- Let the Meatballs Rest: After baking, let the meatballs rest for a couple of minutes before tossing them in the sauce to maintain their shape.
Storage
To store these Sweet and Sour Chicken Meatballs, place them in an airtight container and refrigerate for up to 4 days. They freeze well, too! Just freeze the cooked meatballs on a baking sheet, then transfer to a freezer bag or container and keep frozen for up to 3 months. When you’re ready to enjoy them again, thaw in the refrigerator and reheat in the oven or microwave.
Discover More Meatballs Recipes
- Spaghetti and Meatballs
- Swedish Meatballs (Ikea Meatballs)
- Turkey Meatballs
- Chicken Meatballs Alfredo
- Korean Meatballs
- BBQ Meatballs
- Chicken Parmesan Meatballs
Sweet And Sour Chicken Meatballs
Ingredients
For The Meatballs
- 1 pound ground chicken
- 1 cup breadcrumbs
- ¼ cup onion finely chopped
- 1 large egg
- 2 tablespoons soy sauce low sodium
- 1 teaspoon garlic powder
- salt and pepper to taste
For The Sweet And Sour Sauce
- ½ cup sugar
- ½ cup pineapple juice
- 3 tablespoons soy sauce low sodium
- 1 teaspoon garlic powder
- ¼ cup ketchup
- 1 tablespoon cornstarch
- 2 tablespoons water
- red food coloring optional
Instructions
- Start by heating your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper for an easier cleanup later.
- In a large bowl, gently combine the ground chicken, breadcrumbs, onion, egg, soy sauce, garlic powder, salt, and pepper.
- Roll the mixture into 1-inch balls and arrange them on your prepared baking sheet. You should get about 20-25 meatballs.
- Bake the meatballs for 20-25 minutes. You're looking for a nice golden brown color and for them to be cooked through.
- In a saucepan, combine sugar, pineapple juice, soy sauce, garlic powder, and ketchup. Heat this over medium heat until it starts to bubble. Now is the time to add a few drops of red food coloring to give the sauce that nice red color.
- Mix cornstarch and water in a small bowl. Stir this into your saucepan. Keep cooking and stirring for a few more minutes until the sauce thickens to your liking.
- Once the meatballs are baked, gently toss them in the sweet and sour sauce, ensuring they're evenly coated.
- Serve these meatballs over a bed of rice or noodles. Sprinkle some sesame seeds or chopped green onions for an extra touch.
Tips & Notes:
- Switch Up the Meat: Feel free to use ground turkey or beef for a different twist on these meatballs.
- Make it Gluten-Free: Swap out the breadcrumbs for a gluten-free version and use tamari instead of soy sauce.
- Spice it Up: Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
- Double the Batch: These meatballs are great for meal prep – make extra and freeze for a quick meal later.
- Serving Suggestion: Serve over rice or noodles, and don’t forget a sprinkle of sesame seeds or chopped green onions for garnish!
