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- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg These main ingredients create the base for our sweet and sour chicken meatballs. Ground chicken keeps the meatballs tender. Breadcrumbs give them a nice texture. Parmesan cheese adds a savory touch, while the egg helps bind it all together. - 2 cloves garlic, minced - 1 teaspoon ginger, minced - Salt and pepper to taste Garlic and ginger bring a warm flavor to the meatballs. A pinch of salt and pepper rounds out the taste. These simple enhancers make a big difference in flavor. - 1 cup pineapple chunks (canned or fresh) - 1 bell pepper, diced (any color) - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon cornstarch (mixed with 2 tablespoons water) The sweet and sour sauce is the star of this dish. Pineapple chunks add sweetness and a refreshing bite. Bell peppers add crunch and color. Soy sauce gives saltiness, while honey adds extra sweetness. Rice vinegar brings in tangy notes, and cornstarch helps thicken the sauce. This combo creates a delightful balance of flavors. - In a large mixing bowl, add the ground chicken, breadcrumbs, and grated Parmesan cheese. - Crack one large egg into the bowl. - Mince two cloves of garlic and add them to the mix. - Mince one teaspoon of ginger and toss it in too. - Sprinkle in some salt and pepper to taste. - Use your hands to mix everything until well combined. - Form the mixture into small meatballs, about one inch in diameter. - Place the meatballs on a baking sheet lined with parchment paper. - Preheat your oven to 400°F (200°C). - Once the oven is hot, bake the meatballs for about 20 minutes. - Check that they are cooked through and lightly golden on the outside. - While the meatballs bake, heat one tablespoon of olive oil in a large skillet. - Dice one bell pepper and add it to the skillet. - Sauté the bell pepper for 3 to 4 minutes until it softens slightly. - Add one cup of pineapple chunks to the skillet. - Stir for an additional 2 minutes to combine flavors. - In a small bowl, mix together 1/4 cup soy sauce, 1/4 cup honey, and 2 tablespoons rice vinegar. - Mix one tablespoon of cornstarch with 2 tablespoons of water to create a slurry. - Pour the sauce mixture over the sautéed bell pepper and pineapple. - Stir until the sauce thickens, which should take about 2 to 3 minutes. - Once the meatballs are done, gently toss them in the sweet and sour sauce. - Serve warm over rice or noodles for a delicious meal. To keep your meatballs juicy, use ground chicken with some fat. Fat helps prevent dryness. Mix the meatball ingredients well but don’t over-mix. Over-mixing can lead to tough meatballs. For even baking, space out the meatballs on the baking sheet. This allows heat to circulate around them. Bake at 400°F for about 20 minutes. Look for a golden color on the outside and check that they are cooked through. If your sauce is too thin, mix a little more cornstarch with water. Add it to the sauce while cooking. Stir until it thickens. For a thicker sauce, let it cook a little longer. To enhance flavor, add a pinch of red pepper flakes for a kick. You can also squeeze in some lime juice for freshness. Taste as you go to find the balance you like best. Serve your meatballs over fluffy rice or noodles. This helps soak up the tangy sauce. You can also use them as a tasty appetizer. Just serve with toothpicks. For garnishes, sprinkle sesame seeds or chopped green onions on top. These add a nice crunch and freshness. Enjoy your beautifully plated dish! {{image_2}} Alternative proteins You can use ground turkey or pork instead of ground chicken. Both options work well and add their own unique taste. If you prefer plant-based options, try using lentils or chickpeas. Just mash them up and mix them with the other ingredients. Gluten-free options For a gluten-free recipe, choose gluten-free breadcrumbs. Many brands offer great alternatives. You can also use oats as a binder. Just blend them into a fine powder for a nice texture. Adding spices Feel free to add your favorite spices to enhance flavor. A dash of smoked paprika brings a warm, smoky taste. For a hint of sweetness, add cinnamon or nutmeg. You can also try adding herbs like parsley or cilantro for freshness. Heat variations If you like a kick, add crushed red pepper flakes or sriracha to the sauce. Start with a small amount and increase to your taste. This adds a nice balance to the sweetness. Over rice or noodles These meatballs taste great served over rice or noodles. The sauce soaks into the grains, making every bite delicious. Jasmine rice or egg noodles pair well with the sweet and sour flavors. Served as appetizers You can also serve these meatballs as appetizers. Just make them smaller, around half an inch. Place toothpicks next to them for easy serving. They are perfect for parties or gatherings! To store leftovers, let the meatballs cool first. Place them in an airtight container. They will last up to three days in the fridge. This keeps them fresh for later meals. If you want to freeze meatballs, I recommend wrapping them well. Use plastic wrap or aluminum foil. Then, put them in a freezer bag. They can stay frozen for up to three months. This way, you’ll always have a quick meal ready. When reheating, keep the meatballs moist. You can microwave them for a few minutes, but I suggest using the oven. Preheat the oven to 350°F (175°C) and place the meatballs on a baking sheet. Cover them with foil to keep the texture nice. Heat them for about 15 minutes. This helps maintain their flavor and juiciness. You can use several options instead of ground chicken. Here are some suggestions: - Ground turkey - Ground pork - Ground beef - Plant-based meat alternatives Each of these will give a different taste. Ground turkey is lean and mild. Ground pork adds a bit of richness. Ground beef brings a hearty flavor. Plant-based meats offer a great option for veggie lovers. Yes, you can make the sauce ahead of time. Here’s how: - Prepare the sauce as per the recipe. - Allow it to cool. - Store it in an airtight container in the fridge. This way, you save time when cooking. Just reheat it in a skillet before adding the meatballs. To check if the meatballs are cooked, use a meat thermometer. Insert it into the center of a meatball. It should read 165°F (74°C) for safe eating. If you don’t have a thermometer, cut one open. The inside should be no longer pink and the juices should run clear. To sum up, making sweet and sour chicken meatballs is simple and fun. You start with ground chicken, breadcrumbs, and Parmesan to make tasty meatballs. Then, mix pineapple, bell peppers, and soy sauce for a delicious sauce. Remember, you can customize ingredients and flavors to suit your taste. Serve them over rice or as snacks for a crowd. With a little care in storage and reheating, you can enjoy this dish multiple times. Dive into this tasty recipe and impress your friends and family!

Sweet and Sour Chicken Meatballs

Savor the deliciousness of sweet and sour chicken meatballs with this easy recipe! Juicy ground chicken paired with vibrant pineapple and bell pepper makes for a mouthwatering dish everyone will love. Perfect for a family dinner or a fun gathering, this recipe is quick to prepare and packed with flavor.
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Ingredients
  

1 lb ground chicken

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon ginger, minced

Salt and pepper to taste

1 tablespoon olive oil

1 cup pineapple chunks (canned or fresh)

1 bell pepper, diced (any color)

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon cornstarch (mixed with 2 tablespoons water)

Instructions
 

In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, minced ginger, and a pinch of salt and pepper. Mix until well incorporated.

    Preheat your oven to 400°F (200°C).

      Form the chicken mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

        Bake the meatballs in the preheated oven for about 20 minutes or until they are cooked through and lightly golden.

          While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the diced bell pepper and sauté for about 3-4 minutes until they soften slightly.

            Add the pineapple chunks to the skillet and stir for an additional 2 minutes.

              In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch slurry. Pour this mixture over the sautéed bell pepper and pineapple, stirring until the sauce thickens (about 2-3 minutes).

                Once the meatballs are ready, add them to the skillet, gently tossing them in the sweet and sour sauce until well coated.

                  Serve the sweet and sour chicken meatballs warm over cooked rice or noodles, garnished with sesame seeds or chopped green onions if desired.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6