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To make sweet and sour chicken meatballs, you will need: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 2 green onions, finely chopped - 1 clove garlic, minced - 1 tablespoon fresh ginger, grated - 1 large egg, lightly beaten - Salt and black pepper to taste These ingredients create a flavorful meatball base. The ground chicken keeps it light, while the cheese adds depth. For the sweet and sour sauce, gather: - 1 cup pineapple chunks (fresh or canned, drained if canned) - 1 bell pepper, diced (choose red or yellow for color) - 1/2 cup sugar-free ketchup - 1/3 cup apple cider vinegar - 2 tablespoons soy sauce (or tamari for a gluten-free option) - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) This sauce brings a perfect blend of sweet and tangy flavors. The pineapple and bell pepper provide freshness and texture. You can enhance your dish with: - Toasted sesame seeds - Remaining chopped green onions These garnishes add a nice crunch and visual appeal. They also bring extra flavor to each bite. {{ingredient_image_2}} First, gather all your ingredients. You need ground chicken, breadcrumbs, Parmesan cheese, green onions, garlic, ginger, egg, salt, and pepper. In a big bowl, mix the ground chicken with breadcrumbs and cheese. Add the chopped green onions, minced garlic, and grated ginger. Then, pour in the beaten egg and sprinkle salt and pepper. Use your hands or a spatula to blend everything well. Aim for a smooth mixture. Now, shape this mixture into small meatballs, about one inch wide. Place them on a baking sheet lined with parchment paper. Now, set your oven to 400°F (200°C). Once it's hot, put your baking sheet in the oven. Bake the meatballs for about 20 minutes. They should be cooked all the way through and have a nice golden color outside. Keep an eye on them to avoid overcooking. When they are done, take them out and let them cool for a few minutes. While the meatballs bake, it's time to make the sauce. In a medium saucepan, combine sugar-free ketchup, apple cider vinegar, and soy sauce. If you used fresh pineapple, you can skip adding any juice. Stir the mix over medium heat until it simmers. Then, add the diced bell pepper and pineapple chunks. Cook for about five minutes. This helps the bell peppers soften and adds flavor. Next, stir in the cornstarch mix slowly to thicken the sauce. Keep stirring until it reaches a nice coating thickness. Once your meatballs are ready, carefully move them to the saucepan with the sauce. Toss them gently to coat each meatball. This step ensures that every bite is bursting with flavor. When all meatballs are well coated, they are ready to serve. You can sprinkle sesame seeds and extra green onions on top for a nice touch. Enjoy your sweet and sour chicken meatballs warm! To get the best texture for your meatballs, you need the right mix. Use ground chicken, breadcrumbs, and cheese. The breadcrumbs help keep them moist. Don't skip the egg; it binds the ingredients. Mix everything gently. Over-mixing can make them tough. Aim for meatballs about 1 inch wide. This size cooks evenly and stays juicy. The sauce is the star of this dish. Start by mixing ketchup, vinegar, and soy sauce in a pot. Heat them gently until they simmer. Add your bell pepper and pineapple chunks next. Cook for about five minutes. This softens the veggies and adds flavor. For thickness, use cornstarch mixed with water. Stir it in slowly and watch the magic happen. You want a nice, thick sauce that clings to the meatballs. These meatballs shine when served warm. Pair them with steamed rice or cauliflower rice for a balanced meal. The rice absorbs the sweet and sour flavors. You can add a side of steamed broccoli or snap peas for crunch. Sprinkle toasted sesame seeds on top for added texture and flavor. Enjoy your colorful plate! Pro Tips Use Fresh Ingredients: Opt for fresh pineapple and bell peppers for the best flavor and texture in your meatballs and sauce. Perfect Meatball Size: Aim for uniform meatball sizes (about 1 inch in diameter) for even cooking and consistent presentation. Adjust the Sweetness: Feel free to adjust the sweetness of the sauce by adding more or less sugar-free ketchup based on your taste preferences. Garnish for Flavor: Don't skip the toasted sesame seeds and chopped green onions; they add a delightful crunch and fresh flavor to the dish. {{image_4}} You can change the ground chicken to ground turkey or beef. Both will give a nice taste. For a vegetarian option, use lentils or chickpeas. These will still give you a great texture. When using turkey or beef, be sure to adjust the cooking time. Turkey may need a bit longer, so check for doneness. You can switch up the sauce to keep things fresh. Try using barbecue sauce for a smoky twist. You can also mix in some sriracha for heat. For a sweeter option, add honey or maple syrup to the sauce. Feel free to experiment with different spices too. Ginger, garlic, or even chili flakes can add depth. Adding seasonal veggies can boost flavor and nutrition. In spring, toss in asparagus or peas. In summer, try zucchini or cherry tomatoes. In fall, add squash or carrots for sweetness. Winter brings kale or Brussels sprouts, which work well too. These veggies not only add color but also taste and texture to the dish. To keep your sweet and sour chicken meatballs fresh, first let them cool. Place them in an airtight container. You can store them in the fridge for up to three days. This helps keep the flavors intact. When you're ready to eat leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, heat them in short bursts. Stir after each burst to ensure even heating. In a skillet, add a splash of water to keep them moist. Heat over medium until warm. Freezing is a great option for meal prep. First, let the meatballs cool completely. Then, arrange them in a single layer on a baking sheet. Freeze for about an hour. After that, transfer them to a freezer bag. They can last for up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can make these meatballs ahead. Form the meatballs and bake them. Once cooled, store them in the fridge for up to three days. You can also freeze them for longer storage. Just thaw overnight before reheating. This makes dinner easy on busy nights. If you don't have sugar-free ketchup, use regular ketchup instead. You can also mix tomato paste with a bit of vinegar and a sweetener. This will give you a similar taste. Adjust the amount based on your sweetness preference. To change the spice level, add more or less ginger. You can also mix in some red pepper flakes for heat. If you want it milder, skip the ginger or use less. Always taste as you go to find your perfect balance. Yes, these meatballs can be gluten-free. Use gluten-free breadcrumbs and tamari instead of soy sauce. Always check labels to ensure there are no hidden gluten ingredients. This way, everyone can enjoy the dish without worry. This blog post outlined how to make delicious Sweet and Sour Chicken Meatballs. We covered key ingredients, step-by-step cooking methods, and helpful tips. You can also explore variations to suit your taste. Don't forget about storage and reheating options to enjoy these meatballs later. Whether you're cooking for a family meal or a fun gathering, these meatballs are a crowd-pleaser. Embrace your kitchen skills, and enjoy each bite of this flavorful dish!

Sweet and Sour Chicken Meatballs

Delicious chicken meatballs coated in a sweet and tangy sauce with pineapple and bell peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 0.25 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 2 pieces green onions, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 large egg, lightly beaten
  • to taste Salt and black pepper
  • 1 cup pineapple chunks (fresh or canned, drained if canned)
  • 1 piece bell pepper, diced (red or yellow for color)
  • 0.5 cup sugar-free ketchup
  • 0.33 cup apple cider vinegar
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • for garnish Toasted sesame seeds

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped green onions, minced garlic, grated ginger, beaten egg, and a pinch of salt and black pepper. Use your hands or a spatula to mix until all ingredients are thoroughly incorporated.
  • Shape the mixture into small meatballs, approximately 1 inch in diameter, and arrange them evenly on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for about 20 minutes, or until they are cooked through and lightly golden on the outside.
  • While the meatballs are baking, prepare your sweet and sour sauce. In a medium saucepan over medium heat, combine the sugar-free ketchup, apple cider vinegar, soy sauce, and pineapple juice (if using fresh pineapple, omit this step). Stir to combine thoroughly.
  • Allow the sauce to come to a gentle simmer, then add the diced bell pepper and pineapple chunks. Cook for about 5 minutes, or until the bell peppers start to soften and infuse their flavor into the sauce.
  • Stir in the cornstarch mixture, continuously stirring as the sauce thickens to your desired consistency. Once it reaches a nice coating thickness, remove it from heat.
  • Once the meatballs have finished baking, carefully transfer them to the sweet and sour sauce in the saucepan, gently tossing them to ensure each meatball is well coated.
  • Serve the sweet and sour chicken meatballs warm, sprinkled with toasted sesame seeds and the remaining chopped green onions for added freshness and color.

Notes

Pair these meatballs with steamed rice or cauliflower rice for a complete meal.
Keyword chicken, meatballs, pineapple, sweet and sour