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.
Ingredients
For the Chicken Meatballs:
- 1 Pound Ground Chicken
- ½ Cup Panko Breadcrumbs
- 1 Egg
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
For the Sauce:
- ¼ Cup Low Sodium Soy sauce or Coconut Aminos
- 2 Tablespoon Rice Vinegar
- 3 Tablespoon coconut sugar
- ½ Cup Chicken Broth
- ½ Cup Pineapple Juice
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Cornstarch
For the Stir Fry:
- 2 Tablespoon Avocado Oil
- 2 Red Bell Peppers chopped
- 1 Yellow Bell Pepper chopped
- ½ Onion finely diced
- ½ cup Fresh Pineapple chopped
For Garnishing:
- Green Onion finely sliced
Instructions
- 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!
Calories: 373kcal | Carbohydrates: 29g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1458mg | Potassium: 996mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2054IU | Vitamin C: 136mg | Calcium: 57mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
