Sweet and Sour Chicken Meatballs

Name: Sweet and Sour Chicken Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 500 g ground chicken (lean); 1 egg (beaten); 1/2 cup breadcrumbs (plain); 2 tbsp soy sauce (low-sodium); 2 cloves garlic (minced); 1 tsp ginger (grated); 1 green onion (chopped); 1/4 tsp black pepper; 1/2 cup ketchup; 1/4 cup rice vinegar; 1/4 cup brown sugar (packed); 2 tbsp soy sauce (low-sodium); 1 tbsp cornstarch (mixed with 2 tbsp water)

55 min 4 servings Medium

All Recipes

Sweet and Sour Chicken Meatballs

These sweet and sour chicken meatballs are a perfect blend of savoury and tangy flavours, ideal for a delicious dinner or appetizer.

Prep

20 min

Cook

25 min

Total

55 min

Servings

Difficulty

Medium

Sweet and sour chicken meatballs are a delightful twist on a classic Asian-inspired dish. These meatballs are juicy, tender, and packed with flavour, making them a family favourite. The combination of sweet and tangy sauce perfectly complements the savoury chicken, creating an irresistible dish that is as easy to make as it is delicious. Whether served as an appetizer or a main course, these meatballs are sure to impress.

Ingredients

Servings

Meatballs

Sweet and Sour Sauce

Instructions

Prepare the meatball mixture

In a large bowl, combine ground chicken, beaten egg, breadcrumbs, soy sauce, minced garlic, grated ginger, chopped green onion, and black pepper. Mix until just combined.

Pro tip: Avoid over-mixing to keep the meatballs tender.

Chill the mixture

Cover and refrigerate the mixture for 10 minutes to make it easier to handle.

Shape the meatballs

Form the mixture into 24 small meatballs, about the size of a walnut.

Pro tip: Use damp hands to prevent sticking.

Cook the meatballs

Preheat a large non-stick skillet over medium heat. Add the meatballs and cook for 10-12 minutes, turning occasionally, until browned and cooked through. Ensure the internal temperature reaches 165°F (74°C).

Pro tip: Cook in batches if necessary to avoid overcrowding the pan.

Prepare the sauce

In a small saucepan, combine ketchup, rice vinegar, brown sugar, and soy sauce. Bring to a simmer over medium heat, stirring occasionally.

Thicken the sauce

Add the cornstarch slurry to the saucepan and stir continuously until the sauce thickens, about 2 minutes.

Pro tip: Adjust the seasoning to taste if necessary.

Combine meatballs and sauce

Add the cooked meatballs to the sauce, stirring gently to coat them evenly.

Serve

Transfer the meatballs to a serving dish and garnish with additional chopped green onions if desired.

Pro tip: Serve immediately for best flavour.

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Tips & Tricks

<ul><li>Use fresh, lean ground chicken for the best texture and flavour.</li><li>Chill the meatball mixture for easier handling and shaping.</li><li>Adjust the sweetness or tanginess of the sauce to your taste by tweaking the sugar and vinegar amounts.</li><li>Serve over rice or noodles to soak up the delicious sauce.</li></ul>

Serving Suggestions

For serving, pair these sweet and sour chicken meatballs with steamed jasmine rice or stir-fried vegetables for a complete meal. They can also be served on toothpicks as a fun appetizer at parties. To make ahead, prepare the meatballs and sauce separately and store them in the fridge for up to 2 days. Reheat gently before serving, ensuring the meatballs reach a safe internal temperature of 165°F (74°C).