Sweet & Sour Chicken Meatballs

If you’re looking for a simple, easy, weeknight dinner recipe that’s even better than takeout, then you’ll love my Sweet & Sour Chicken Meatballs. These are a favorite in my household – made from tender ground chicken that’s cooked into juicy meatballs and coated in a sticky sweet and sour sauce, it’s a crowd-pleasing meal that is easier than you may think. Plus, it’s served with fresh, stir-fried veggies and fluffy white rice for the perfect, balanced dinner that the whole family will enjoy.

Whenever I ask my youngest son, Hunter, what he wants for dinner, the answer is always the same: meatballs. Whether I’m making a tender pork meatball, a hearty Swedish meatball (inspired by the Ikea classic), or a buffalo chicken meatball, he doesn’t care. If there’s meatballs on the menu, then he is excited. And honestly? I’m excited that he wants to eat something that’s not chicken tenders or a grilled cheese.

These Sweet & Sour Chicken Meatballs are a new favorite in my household – not just with my meatball coinessour, Hunter, but also with my older son, Gavyn. This recipe comes together with a base of the perfect tender, juicy, chicken meatballs that are cooked to perfection and are smothered in the perfect sweet and sour sauce. If you love ordering sweet and sour chicken when you get Chinese takeout, then you will love this twist on that recipe! These meatballs are so juicy, so bursting with flavor, and they practically melt-in-your-mouth when they’re done. Plus, this recipe turns them into the best restaurant-quality meal.

While you could certainly enjoy these meatballs on their own (especially with a toothpick stuck into them, which makes them perfect for serving at your next event), I love to serve them this way. These meatballs are served with a simple (but flavorful) stir fry that comes together with sliced bell peppers, onions, and fresh pineapple, and is served over white rice for the perfect, well-rounded meal. Simply prep this dish at the beginning of the week, and you’ll have the perfect restaurant-style dish ready all week long!

What You Need to Make These Easy Chicken Meatballs

• Ground Chicken: Of course, these wouldn’t be chicken meatballs without the chicken. I like using ground chicken so you can form the meatballs into the signature round shape.
• Panko Breadcrumbs: Panko bread crumbs add texture to these meatballs and help them stay together. If you prefer, you can also substitute these out for gluten-free breadcrumbs instead.
• Egg: Eggs work as the binder, to keep these meatballs together.
• Seasonings: To season the meatballs, you’ll need a simple combination of garlic powder, cumin, kosher salt, and ground black pepper. Yum!
• Soy Sauce or Coconut Aminos: If you want to keep this recipe gluten-free, opt for the coconut aminos (just note that the flavor will be slightly sweeter). If not, you can use traditional low-sodium soy sauce!
• Rice Vinegar: Rice vinegar adds the perfect amount of tanginess to the sauce.
• Coconut Sugar: A pinch of coconut sugar gives the sauce the “sweetness” that comes with a sweet and sour sauce, without the extra refined sugars that traditional brown sugar has. It’s the perfect, easy, better-for-you swap!

• Chicken Broth: Don’t knock it until you try it – I like using chicken broth, rather than water, to thin the sauce, in order to give it a rich and delicious flavor.
• Pineapple Juice: Pineapple juice adds sweetness and flavor to this sauce that is truly unbeatable. Plus, it compliments the chunks of fresh pineapple that are used in the stir-fry.
• Tomato Paste: Tomato paste gives the sauce that perfect sweet-and-salty flavor that truly takes it to the next level.
• Cornstarch: In order to get the sauce and thick, you’ll need a thickening agent such as cornstarch.
• Avocado Oil: I like to cook the stir-fry in a better-for-you oil, such as avocado oil!
• Bell Peppers: Bell peppers are rich in vitamins and minerals, making them a great addition to this recipe.
• Onion: I also love the combination of fresh onion slices with the bell peppers and pineapple to truly round out the flavor of this stir-fry.
• Pineapple: Don’t knock it until you try it – the fresh pineapple adds a sweet and crunchy addition to this stir-fry that is remarkabale. Whatever you do, do not skip it!!

How to Make This Restaurant-Quality Dinner Recipe

To make these meatballs, start by preheating your oven to 425 F. Next, line a baking sheet with parchment paper and set aside. Then, prepare the meatballs. Add all of the meatball ingredients (the ground chicken, panko breadcrumbs, egg, garlic powder, cumin, kosher salt, and ground black pepper) to a bowl. Use your hands to mix the ingredients until they’re fully combined.

Divide the meat mixture into 16 evenly-sized meatballs and use your hands to roll them into shape. Place the meatballs on the baking sheet and repeat until all of the meatballs have been formed. Transfer the baking sheet into the oven and allow the meatballs to bake for 12-15 minutes.

While the meatballs are baking, prepeare the sauce. Add all of the sauce ingredients (the soy sauce or coconut aminos, rice vinegar, coconut sugar, chicken broth, pineapple juice, tomato paste, and cornstarch) to a large bowl or measuring cup. Whisk until fully combined.

Set the sauce aside while you prepare the stir-fry. Heat a large skillet, on the stove, over medium-low heat, and add in the avocado oil. Dice the onion and bell peppers and, once the skillet is hot, add them to the pan and sauté them in the oil for approximately five minutes, until the veggies begin to soften and cook through.

Once the meatballs are done, remove them from the oven and transfer them to the skillet with the peppers and onions. Pour in the sauce and sauté for another 3-4 minutes, until the sauce gets nice and thick. Finally, add in the fresh pineapple and toss to combine.

Once the sauce is thick and the veggies are cooked through, remove the meatballs and stir-fry from the heat. Serve over fresh rice, garnish with fresh chopped green onions, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim