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To make sweet and sour chicken meatballs, gather these ingredients: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 2 green onions, chopped - 1 clove garlic, minced - 1 tablespoon fresh ginger, grated - 1 egg, lightly beaten - Salt and pepper to taste - 1 cup pineapple chunks (fresh or canned) - 1 bell pepper, diced (red or yellow) - 1/2 cup sugar-free ketchup - 1/3 cup apple cider vinegar - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - Sesame seeds for garnish You can add or swap these ingredients to make the dish your own: - Chopped cilantro for freshness - Sliced jalapeños for heat - Different bell pepper colors for visual appeal - Honey or maple syrup for added sweetness This dish offers a balanced mix of protein and veggies. Each serving has around: - Calories: 320 - Protein: 25g - Carbohydrates: 30g - Fat: 10g - Fiber: 2g These numbers can vary based on any optional ingredients you choose. Sweet and sour chicken meatballs are a tasty way to enjoy a meal that feels indulgent but remains nutritious. {{ingredient_image_1}} To start, gather your ingredients. You need: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 2 green onions, chopped - 1 clove garlic, minced - 1 tablespoon fresh ginger, grated - 1 egg, lightly beaten - Salt and pepper to taste In a large bowl, mix the ground chicken, breadcrumbs, Parmesan, green onions, minced garlic, and ginger. Add the beaten egg, salt, and pepper. Use your hands to blend everything. Make sure it’s well mixed. Next, form the mixture into small meatballs, about one inch in size. Place them on a lined baking sheet. Make sure they have space between them. Preheat your oven to 400°F (200°C). Once the oven is ready, put the meatballs in. Bake for about 20 minutes. You want them to be cooked through and lightly golden on the outside. Keep an eye on them to avoid burning. While the meatballs bake, let’s make the sauce. Gather these ingredients: - 1/2 cup sugar-free ketchup - 1/3 cup apple cider vinegar - 2 tablespoons soy sauce - 1 cup pineapple chunks In a medium saucepan, mix the ketchup, apple cider vinegar, soy sauce, and pineapple chunks. Heat this over medium. Stir it until it simmers gently. Add in diced bell pepper, which you can pick in red or yellow. Let this cook for about 5 minutes. You want the peppers to soften a bit. Then, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add this to the sauce while stirring. This will thicken the sauce nicely. After it thickens, turn off the heat. Once the meatballs are done, add them to your sauce. Gently toss to coat each meatball well. You can serve them warm and sprinkle sesame seeds and extra green onions on top for a nice touch. When making sweet and sour chicken meatballs, avoid these common mistakes: - Overmixing the meatball mixture: Mix just enough to combine. Overmixing can make them tough. - Skipping the egg: The egg helps bind the meatballs. Without it, they may fall apart. - Not seasoning well: Use salt and pepper generously. Proper seasoning brings out the flavors. To ensure your meatballs turn out great, follow these tips: - Uniform size: Make meatballs about one inch wide. This helps them cook evenly. - Use parchment paper: Line your baking sheet with parchment. It prevents sticking and makes cleanup easy. - Check for doneness: Use a meat thermometer. The internal temperature should reach 165°F (74°C). To make your sweet and sour chicken meatballs even tastier, consider these flavor tips: - Add herbs: Fresh herbs like cilantro or basil can add freshness. Sprinkle them on before serving. - Spice it up: Add crushed red pepper for heat. Adjust the amount based on your taste. - Experiment with sauces: Try teriyaki or barbecue sauce for a different twist. Each sauce brings unique flavors. With these tips and tricks, you're set to make delicious sweet and sour chicken meatballs! Pro Tips Use Fresh Ingredients: Fresh ground chicken and seasonal vegetables will enhance the flavor of your meatballs and sauce, making the dish more vibrant. Adjust Sauce Sweetness: If you prefer a sweeter sauce, you can add a bit more sugar-free ketchup or a touch of honey for extra sweetness while keeping it healthy. Perfect Meatball Size: Aim for uniform meatball sizes (about 1 inch in diameter) to ensure even cooking and consistent texture throughout. Garnish for Flair: Don’t skip the sesame seeds and extra green onions for garnish; they add a beautiful finish and extra flavor to your dish. {{image_2}} You can easily make sweet and sour chicken meatballs low-carb. Start by using crushed pork rinds instead of breadcrumbs. This swaps carbs for protein and fat. You can also use almond flour as another option. For the sauce, choose a sugar-free ketchup to cut down on sugar. This way, you enjoy the same great taste without the extra carbs. To create a vegetarian version, replace the ground chicken with a mix of mushrooms and lentils. This gives you a hearty texture. Use flaxseed meal mixed with water as an egg substitute. For a vegan option, swap out the cheese for nutritional yeast. This adds a cheesy flavor without animal products. You can still enjoy that sweet and sour taste with these plant-based options. You can change the sauce to fit your taste. Try adding sriracha for a spicy kick. If you love garlic, increase the minced garlic in the sauce. You can also try teriyaki sauce for a different flavor. Each variation keeps the core of sweet and sour but adds a twist. Get creative and explore what flavors you enjoy the most! Storing your sweet and sour chicken meatballs is easy. First, let them cool to room temperature. Then, place them in an airtight container. Make sure to separate the meatballs from the sauce. This will keep both fresh longer. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Reheating is simple. You can use the microwave or the stovetop. If you use the microwave, place the meatballs on a plate. Cover them with a damp paper towel. Heat for about one to two minutes. Check if they are warm enough. On the stovetop, add the meatballs and sauce to a pan. Heat on low until they are warm. Stir often to avoid burning. To freeze your sweet and sour chicken meatballs, first, let them cool completely. Arrange the meatballs in a single layer on a baking sheet. Freeze them for about one hour. This helps them keep their shape. After that, transfer them to a freezer-safe bag. Make sure to remove excess air. Label the bag with the date. You can freeze them for up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. Yes, you can make Sweet and Sour Chicken Meatballs ahead of time. Prepare the meatballs and sauce separately. Store them in airtight containers in the fridge. They will stay fresh for about three days. You can also freeze them. Just make sure to cool them first. When you're ready, thaw them overnight in the fridge. Then, heat them up in a pot or microwave. Sweet and Sour Chicken Meatballs pair well with many sides. Here are some great options: - Steamed rice for a classic touch. - Cauliflower rice for a low-carb option. - Stir-fried veggies for added color and nutrition. - Noodles to soak up the sauce and add texture. Feel free to get creative with your sides! To check if meatballs are done, use a meat thermometer. The inside should reach 165°F (74°C). If you don’t have a thermometer, cut one open. The center should be no longer pink. The meatballs should also be firm to the touch. If they meet these criteria, they are ready to enjoy! We explored the key ingredients and steps to make sweet and sour chicken meatballs. You learned about customization options, cooking tips, and storage best practices. Remember, avoiding common mistakes can lead to perfect meatballs every time. You can get creative with variations like vegan options or keto-friendly swaps. With these insights, you can enjoy a delicious meal that suits your taste. Happy cooking!

Sweet and Sour Chicken Meatballs

Delicious chicken meatballs coated in a tangy sweet and sour 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

Ingredients
  

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

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, chopped green onions, minced garlic, grated ginger, beaten egg, salt, and pepper. Mix until everything is well incorporated.
  • Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
  • Bake the meatballs for about 20 minutes or until cooked through and slightly golden.
  • While the meatballs are baking, prepare the sweet and sour sauce. In a medium saucepan, combine the ketchup, apple cider vinegar, soy sauce, and sugar-free pineapple juice (if using canned pineapple). Stir until mixed.
  • Bring the sauce to a gentle simmer over medium heat, then add in the diced bell pepper and pineapple chunks. Let it cook for about 5 minutes until the peppers start to soften.
  • Add the cornstarch mixture to the sauce, stirring continuously until it thickens. Remove from heat.
  • Once the meatballs are done baking, add them to the sauce and gently toss to coat.
  • Serve the sweet and sour chicken meatballs warm, garnished with sesame seeds and any remaining green onions.

Notes

You can use tamari for a gluten-free version.
Keyword chicken, meatballs, pineapple, sweet and sour