SWEET AND SOUR CHICKEN MEATBALLS
Sweet and Sour Chicken Meatballs is a take on the classic Sweet and Sour Chicken recipe. These are made with ground chicken, while the sauce is made with Pineapple which is sweet and sour.
Provided by Anjali
Categories Dinner
Time 25m
Number Of Ingredients 18
Steps:
- Combine all the ingredients to make the Chicken Meatballs in a bowl. Make small balls with by rolling Balls between your Palms of about 1-inch size. Heat Olive Oil in a skillet. As the oil shimmers, add the Chicken Meatballs and cook over medium-low heat for 3-4 minutes or until they get golden brown on the edges. Once the Meatballs gets cooked, get them off the pan.
- To make the sweet and sour sauce combine all the sauce ingredients in a bowl or pour directly in the skillet. Toss to combine. As it simmers, add the chopped Carrots, Bell Peppers, Red Onions, and Pineapple. Cook over low heat for 2-3 minutes. Throw in the Meatballs and simmer for 2 minutes. Garnish with chopped Cilantro and serve.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
BEST EVER SWEET & SOUR CHICKEN MEATBALLS
This is a incredible recipe! It is a restaurant style recipe and although the long list of ingredients looks quite long, I promise you, it is easy to make and wonderful! 8)
Provided by OceanIvy
Categories Chicken
Time 40m
Yield 12 meatballs
Number Of Ingredients 19
Steps:
- Heat olive oil in large skillet; add onion, green pepper and carrot. Cook 5 minutes until onion is softened.
- Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup.
- Simmer 10 minutes or until vegetables are tender.
- While that's cooking, soak bread in milk in large bowl until milk is absorbed.
- Mix together with chicken, zucchini, egg, salt, pepper and garlic powder.
- Shape 12 meatballs, approx 2 tablespoons mixture each.
- Drop meatballs into the simmering sauce, cook 15 minutes or until cooked through.
- Turn over once during cooking; remove from heat and stir in rice.
- Cover and let stand 5 minutes.
- Fluff rice with fork before serving.
SWEET AND SOUR MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
- Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
- Serve over steamed rice, garnished with green onions.
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.
SWEET & SOUR CHICKEN MEATBALLS
Looking for something different to make on a busy weeknight? Serve up a takeout classic-sweet and sour chicken-in easy-to-make, fun-to-eat meatball form.
Provided by My Food and Family
Categories Home
Time 44m
Yield 8 servings, 1-1/4 cups (6 meatballs) each
Number Of Ingredients 9
Steps:
- Prepare and bake Basic Meatballs as directed, substituting ground chicken for the ground beef and increasing the baking time to 13 to 14 min. or until meatballs are done (165ºF).
- Meanwhile, heat oil in large skillet on medium heat. Add peppers; cook and stir 4 min. or until crisp-tender. Stir in garlic and ginger; cook 1 min., stirring frequently. Add dressing, barbecue sauce and pineapple; mix well. Bring just to boil, stirring frequently.
- Add meatballs; cook 1 to 2 min. or until heated through, stirring frequently. Top with onions.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 110 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
THE BEST SWEET AND SOUR MEATBALLS
An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice!
Provided by KIMMY D
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
- In a large skillet over medium heat, gently brown the meatballs and set aside.
- In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
Nutrition Facts : Calories 516.3 calories, Carbohydrate 67.1 g, Cholesterol 122.4 mg, Fat 16.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 6.4 g, Sodium 815 mg, Sugar 55.4 g
SWEET & SOUR CHICKEN BALLS
Try making these sweet & sour chicken balls at home with this easy recipe. These satisfying chicken bites paired with a tangy dipping sauce are irresistible
Provided by Kwoklyn Wan
Time 40m
Number Of Ingredients 12
Steps:
- First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
- Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
- Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
- Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.
Nutrition Facts : Calories 554 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 2.06 milligram of sodium
SWEET 'N SOUR SAUCE FOR MEATBALLS OR CHICKEN
Sweet and tangy sauce for meatballs or chicken. I developed this recipe as a variation on my simple sweet and sour dipping sauce used in my Asian inspired recipe #336740 recipe. Still very simple to make but a little more sophisticated with the addition of brown sugar, pineapple and green pepper. I hope you enjoy it too!
Provided by Tinkerbell
Categories Sauces
Time 10m
Yield 2 1/2 cups of sauce
Number Of Ingredients 10
Steps:
- In medium saucepan stir together both sugars, cornstarch and seasoning salt. Mix well.
- Stir in pineapple, vinegar and water. Bring to a boil. Reduce heat just enough to keep it at a low boil. Cook and stir for 2 minutes.
- Stir in Worcestershire and cherry juice.
- Add green pepper, reduce heat to a simmer and cook for 3 minutes.
- For Meatballs: Pour sauce over your favorite cooked meatballs in casserole dish or in a pan on the stove and heat through.
- For Chicken: Place boneless, skinless chicken breasts into 13x9x2 inch baking dish sprayed lightly with non-stick cooking spray. Cover and bake at 350° for 20-30 minutes depending on thickness of chicken. Bake until chicken is no longer pink in the center. Uncover the last 10 minutes of cooking.
BAKED SWEET AND SOUR MEATBALLS
Forget the frozen meatballs and whip up a fast and fresh recipe for Baked Sweet and Sour Meatballs in 30 minutes or less! So what separates these rotund beauties from all of their culinary cousins? A lick-the-spatula-and-your-plate homemade sweet and sour sauce that pairs perfectly with the garlicky meatballs but would work equally as well atop chicken breasts, as a dipping sauce for egg rolls or simply drizzled over white rice, if you're into that sort of thing. #iam Toss in a few chunks of fresh pineapple and there will be multiple candidates for President of the Clean Plate Club. Best of all? The meatballs are baked at a high temp so they're ready for tossing in minutes, and that means dinner is on your table in 30 minutes or less. Just add fried rice or lo mein noodles to complete your feast!
Provided by Kelly Senyei
Categories side-dish
Time 30m
Yield 4 to 6 servings (24 meatballs)
Number Of Ingredients 16
Steps:
- Make the meatballs: Preheat the oven to 500 degrees F. Grease 13-by-9-inch baking dish or mini muffin pan with cooking spray.
- In a small bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes.
- In a large bowl, combine the ground meat, garlic, onion, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper and the breadcrumb mixture, mixing with your hands just until combined. Using your hands, break off 2 or 3 tablespoons of the meat mixture at a time and roll it into a ball. Arrange the meatballs in a single layer in the prepared baking dish.
- Bake the meatballs for 12 to 15 minutes or until they are cooked through. While the meatballs are baking, make the sauce.
- Make the sauce: Add the olive oil to a medium saucepan set over medium-low heat. Once the oil it hot, add the garlic and cook, stirring, until golden brown.
- Meanwhile, add the cornstarch and 1 tablespoon water to a small bowl and whisk to combine.
- Whisk the pineapple juice, ketchup, brown sugar, soy sauce and cornstarch mixture into the saucepan. Bring the mixture to a boil and cook until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.
- Transfer the cooked meatballs to a large bowl, then add the diced pineapple. Add the prepared sauce and toss to combine. Serve immediately.
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