Sweet and Sour Meatballs

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These easy Sweet and Sour Meatballs are made with tender ground chicken meatballs, bell peppers, pineapple, and a homemade sweet and tangy sauce. A delicious family dinner served over rice!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Asian

Diet: Low Fat

Skill Level: Intermediate

Servings:

Author: Rena Awada

Ingredients

Chicken Meatballs

1½ pounds ground chicken
½ cup panko breadcrumbs
1 large egg
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon ground ginger
½ teaspoon fine sea salt
¼ teaspoon black pepper
1 tablespoon avocado or olive oil for cooking

Vegetables

1 large sweet onion cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
1 yellow or orange bell pepper cut into 1-inch pieces
1½ cups canned pineapple chunks drained
3 green onions thinly sliced

Homemade Sweet and Sour Sauce

½ cup reserved pineapple juice from the can
½ cup tomato sauce
¼ cup rice vinegar
3 tablespoons honey
2 tablespoons low-sodium soy sauce
1 garlic clove finely grated
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons cold water

For Serving

cooked jasmine or brown rice
Thinly sliced green onions
Sesame seeds
Fresh cilantro optional

Instructions

In a large bowl, combine the 1½ pounds ground chicken, ½ cup panko breadcrumbs, 1 large egg, 1 tablespoon low-sodium soy sauce, 1 teaspoon sesame oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon ground ginger, ½ teaspoon fine sea salt, and ¼ teaspoon black pepper. Mix gently until just combined.
Using a cookie scoop or slightly damp hands, shape the mixture into about 20 evenly sized meatballs.
Heat the 1 tablespoon avocado or olive oil in a large skillet over medium heat. Add the meatballs and cook for 10 to 12 minutes, turning occasionally, until golden on all sides. Transfer to a plate. They will finish cooking in the sauce.
Add the 1 large sweet onion1 red bell pepper, and 1 yellow or orange bell pepper to the same skillet. Cook for 4 to 5 minutes, stirring occasionally, until slightly softened but still crisp.
Meanwhile, whisk together the ½ cup reserved pineapple juice from the can, ½ cup tomato sauce, ¼ cup rice vinegar, 3 tablespoons honey, 2 tablespoons low-sodium soy sauce, 1 garlic clove, and 1 teaspoon sesame oil.
Pour the sauce into the skillet and bring to a gentle simmer, scraping up any browned bits from the bottom.
In a small bowl, whisk the 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Slowly stir the mixture into the simmering sauce. Cook for 1 to 2 minutes, until glossy and lightly thickened.
Return the meatballs to the skillet along with the 1½ cups canned pineapple chunks. Gently toss until everything is coated in the sauce.
Cover and simmer over medium-low heat for another 3 to 4 minutes, or until the meatballs reach an internal temperature of 165°F.
Remove from the heat and stir in the 3 green onions. Serve over warm cooked jasmine or brown rice and garnish with Sesame seeds, extra Thinly sliced green onions, and Fresh cilantro, if desired.

Notes

Servings: Makes about 20 meatballs (about 4 meatballs per serving)
Use a cookie scoop to make evenly sized meatballs. This helps them cook evenly.
Avoid over-mixing the ground chicken, which can make the meatballs dense.
Lightly wet your hands before shaping the meatballs to prevent sticking.
Don't overcrowd the skillet. Cook the meatballs in batches if needed.
Reserve ½ cup of pineapple juice from the can before draining the pineapple.
Adjust the sweetness and tanginess of the sauce to taste by adding a little more honey or rice vinegar.
Mix the cornstarch with cold water before adding it to the hot sauce to prevent lumps.
Cook the chicken meatballs until they reach an internal temperature of 165°F.
Store leftovers in the refrigerator for up to 3 to 4 days or freeze for up to 3 months for best quality.

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