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To make sweet and sour chicken meatballs, you need these key ingredients: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 egg - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Salt and pepper to taste These ingredients create a tasty meatball base. The ground chicken gives a light flavor. Breadcrumbs help bind the meatballs together. Parmesan adds a nice, savory touch. Fresh parsley brings a hint of color and freshness. Garlic and ginger add depth and warmth. Adjust the salt and pepper to suit your taste. Now for the sauce, gather these items: - 1 cup pineapple chunks (fresh or canned) - 1 bell pepper (red or yellow), diced - 1/2 cup sugar - 1/2 cup ketchup - 1/4 cup apple cider vinegar - 1 tablespoon soy sauce (or coconut aminos for a lighter flavor) - 1 tablespoon cornstarch (mixed with 2 tablespoons water for thickening) The pineapple gives a sweet burst, while the bell pepper adds crunch. Sugar balances the tang from the vinegar and ketchup. Soy sauce deepens the flavor, making it rich. Cornstarch thickens the sauce, making it cling to the meatballs. Feel free to customize your meatballs and sauce! You can add: - Chopped green onions for a fresh kick - Red pepper flakes for heat - Zucchini or carrots for extra veggies You can swap ground chicken for turkey or pork. For a vegan option, use tofu or lentils. The key is to keep the flavors balanced. Enjoy experimenting to make this dish your own! {{ingredient_image_1}} To start, preheat your oven to 400°F (200°C). Grab a large mixing bowl. In the bowl, mix together 1 pound of ground chicken, ½ cup of breadcrumbs, and ¼ cup of grated Parmesan cheese. Next, add ¼ cup of chopped fresh parsley, 1 egg, 2 minced garlic cloves, and 1 teaspoon of grated ginger. Season with salt and pepper to taste. Mix everything well until it is all combined. Use your hands for the best results. Then, shape the mixture into small meatballs, about 1 inch wide. Place them on a baking sheet lined with parchment paper. Once your meatballs are ready, slide them into the oven. Bake them for about 20 minutes. You want them to be cooked through and golden brown. Keep an eye on them to avoid burning. This step makes the meatballs juicy and tasty. While the meatballs bake, it's time to make the sauce. In a medium saucepan, combine 1 cup of pineapple chunks, 1 diced bell pepper, ½ cup of sugar, and ½ cup of ketchup. Also add ¼ cup of apple cider vinegar and 1 tablespoon of soy sauce. Heat this mixture over medium heat. Stir it gently until it starts to simmer. After about 5 minutes, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. This will help thicken your sauce. Cook for another 2-3 minutes until the sauce is nice and thick. When the meatballs finish baking, take them out of the oven. Add them to the saucepan with your sweet and sour sauce. Gently toss the meatballs until they are well coated in the sauce. Make sure every meatball gets a good amount of sauce. Now your sweet and sour chicken meatballs are ready to serve! Enjoy them over rice or noodles, with extra sauce if you like. To keep your meatballs moist, use ground chicken with some fat. The fat adds flavor and moisture. Mix in breadcrumbs to soak up juices. You can also add an egg for binding and moisture. Don't overmix the meatball mixture; this can make them tough. Shape them gently into balls, about one inch wide. This size cooks well and stays tender. For a thick sauce, use cornstarch mixed with water. Add this mix to your sauce as it simmers. Stir well to avoid lumps. If the sauce is too thick, add a bit of water or extra vinegar. You want a nice balance between sweet and sour. Taste as you go, adjusting sugar or vinegar to suit your preference. Serve your sweet and sour chicken meatballs over rice or noodles. The sauce pairs well with both. You can also add steamed vegetables for extra color and nutrition. Garnish with fresh parsley for a pop of green. If you like, serve with extra sauce on the side for dipping. Pro Tips Use Fresh Ingredients: Fresh pineapple and bell peppers enhance the flavor and texture of the dish, giving it a vibrant taste. Adjust the Sweetness: Feel free to modify the sugar amount based on your preference for sweetness in the sauce. Experiment with Meat: Ground turkey or pork can be used as alternatives to ground chicken for a different flavor profile. Serve with Garnishes: Top the meatballs with sesame seeds or chopped green onions for an added crunch and flavor. {{image_2}} You can swap out ground chicken for other proteins. Ground turkey works well for a leaner option. If you prefer beef, use ground beef for a richer flavor. Pork also adds a nice twist to the meatballs. Each protein gives a unique taste and texture. To make this dish vegetarian, use plant-based ground meat. Brands like Beyond Meat or Impossible Burger can replicate the texture of chicken. For a vegan option, combine cooked lentils and mushrooms. Add breadcrumbs and spices to create a hearty meatball. You can change the flavor by adding spices. For a spicy kick, mix in red pepper flakes or sriracha into the sauce. If you like herbs, add fresh basil or cilantro to the meatball mixture. Experimenting with different flavors makes this dish exciting and fun. You can keep leftover sweet and sour chicken meatballs in the fridge. Place them in an airtight container. They stay fresh for up to three days. Make sure to cool them down before storing. This helps keep the flavors intact. If you want to store the meatballs for longer, freezing is a great option. Arrange the meatballs in a single layer on a baking sheet. Freeze them for about one hour. Once they are firm, transfer them to freezer bags. They can last up to three months in the freezer. Don't forget to label them with the date! To reheat, you can use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for 10-15 minutes. If using a microwave, place them on a microwave-safe plate. Heat for about 1-2 minutes, checking if they are warm enough. You can also add a splash of sauce to keep them moist while reheating. Enjoy your delicious meal! Sweet and sour chicken meatballs last about 3 to 4 days in the fridge. Store them in an airtight container. Make sure they cool before sealing. This helps keep them fresh. If you want to keep them longer, consider freezing. Yes, you can make meatballs ahead of time. Prepare them and bake as usual. After baking, let them cool completely. Once cooled, store them in the fridge for a day or two. You can also freeze them for up to three months. You can serve sweet and sour chicken meatballs with rice or noodles. Steamed veggies also make a great side. For a fun twist, try them in a wrap or sandwich. A simple salad can add some freshness, too. Absolutely! You can use other vegetables in the sauce. Try adding carrots, snap peas, or broccoli. Just chop them small so they cook quickly. This adds extra flavor and nutrition to the dish. Get creative with your favorite veggies! We covered all the steps to make sweet and sour chicken meatballs. You learned about key ingredients, cooking methods, and tasty variations. Don't forget the tips to keep your meatballs moist and sauce perfect. Whether you choose ground chicken or a plant-based option, this dish can please everyone. Store leftovers correctly so you can enjoy them later. With these steps, you’ll create a delicious meal each time. Enjoy cooking and share your results!

Sweet & 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
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup chopped fresh parsley
  • 1 egg egg
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • to taste salt and pepper
  • 1 cup pineapple chunks
  • 1 bell pepper bell pepper, diced
  • 0.5 cup sugar
  • 0.5 cup ketchup
  • 0.25 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, ginger, salt, and pepper. Mix until well combined.
  • Shape the mixture into small meatballs, approximately 1 inch in diameter, and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for about 20 minutes, or until they are cooked through and golden brown.
  • While the meatballs are baking, in a medium saucepan over medium heat, combine the pineapple chunks, diced bell pepper, sugar, ketchup, apple cider vinegar, and soy sauce. Bring the mixture to a gentle simmer.
  • After about 5 minutes of simmering, stir in the cornstarch mixture to thicken the sauce. Continue to cook for another 2-3 minutes until the sauce has thickened to your desired consistency.
  • Once the meatballs are done, remove them from the oven and add them to the saucepan, gently tossing them in the sweet and sour sauce until well coated.
  • Serve the sweet and sour chicken meatballs warm over rice or noodles, drizzled with extra sauce if desired.

Notes

Serve over rice or noodles for a complete meal.
Keyword chicken, meatballs, pineapple, sweet and sour