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Sweet and Sour Chicken Meatballs Recipe

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4 from 69 reviews

This Sweet and Sour Meatballs recipe features tender ground chicken meatballs infused with aromatic ginger, garlic, and five-spice powder, pan-fried to a golden crisp and coated in a tangy, flavorful sweet and sour sauce made from ketchup, Thai sweet chili sauce, and rice vinegar. Perfect as a delightful appetizer or main dish served alongside steamed rice or noodles.

Ingredients

Meatballs

  • 12 oz ground chicken
  • ½ inch ginger, peeled and finely minced
  • 2 cloves garlic, finely minced
  • ¼ teaspoon five-spice powder (optional)
  • 1 teaspoon sesame oil
  • 3 dashes ground white pepper
  • 1 pinch salt
  • Oil, for pan-frying
  • ½ small onion, quartered

Sweet and Sour Sauce

  • 2 tablespoons ketchup
  • 2 tablespoons Thai sweet chili sauce
  • 1 teaspoon Chinese rice vinegar or apple cider vinegar
  • 1 teaspoon soy sauce
  • 2 tablespoons water
  • ½ teaspoon cornstarch

Instructions

  1. Prepare the Sauce: In a small bowl, combine ketchup, Thai sweet chili sauce, Chinese rice vinegar, soy sauce, water, and cornstarch. Mix well and set aside to let the flavors meld.
  2. Make the Meatball Mixture: In a large bowl, combine ground chicken with minced ginger, garlic, five-spice powder (if using), sesame oil, white pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
  3. Shape the Meatballs: Wet your hands with water to prevent sticking and form the mixture into 24 small meatballs. Set them aside on a clean plate.
  4. Pan-Fry the Meatballs: Heat oil in a wok or skillet over medium heat. Add the meatballs and cook until they turn light golden brown on all sides, about 5-7 minutes. Remove and drain on paper towels to remove excess oil.
  5. Cook the Sauce and Combine: Wipe the wok or skillet clean and add a little oil. Sauté the quartered onion briefly until slightly softened. Pour in the prepared sweet and sour sauce and cook over medium heat until it thickens enough to coat the back of a spoon. Add the meatballs back into the pan and stir gently to coat them evenly with the sauce.
  6. Serve: Transfer the sweet and sour meatballs to a serving dish and serve immediately. They pair wonderfully with steamed rice or noodles.

Notes

  • For extra saucy meatballs, double the sauce ingredients. This works great served over rice or noodles.
  • Keeping your hands wet when shaping the meatballs prevents the mixture from sticking, making rolling easier.
  • Take your time pan-frying the meatballs until they are golden brown for a crispy exterior that locks in juiciness.
  • Simmer the sauce until it coats the back of a spoon; if it becomes too thick, add a splash of water. If too thin, cook a bit longer.

Find it online: https://flavorspath.com/sweet-and-sour-chicken-meatballs-recipe/