Chicken Meatballs with Sweet and Sour Sauce
User Reviews
4.6
237 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
20 meatballs
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Calories
53 kcal
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Course
Main Course
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Cuisine
Japanese
Chicken Meatballs with Sweet and Sour Sauce
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So juicy, tender, and easy to make, this delicious Chicken Meatballs with Sweet and Sour Sauce is a perfect weeknight meal for busy home cooks!
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Ingredients
- 1 lb ground chicken (or use ground beef, pork, or turkey; each type of meat yields a different texture, and we like ground chicken and pork)
- ½ onion (4 oz, 113 g)
- 1 large egg (50 g each w/o shell)
- 3 Tbsp panko (Japanese breadcrumbs)
- 1 Tbsp potato starch or cornstarch
- 1 Tbsp sake
- ½ tsp Diamond Crystal kosher salt
- ¼ tsp freshly ground black pepper
- water (for steaming)
Sweet and Sour Sauce (makes 1 cup)
- 6 Tbsp ketchup
- 4 Tbsp mirin (I use Takara Mirin)
- 4 Tbsp soy sauce
- 2 Tbsp rice vinegar (unseasoned)
- 2 Tbsp sugar
- 1 Tbsp sake (I use Sho Chiku Bai Classic Junmai Sake)
- 1 tsp potato starch or cornstarch (for thickening)
Instructions
- Gather all the ingredients.
To Make the Sauce
- In a measuring cup or small bowl, combine 6 Tbsp ketchup, 4 Tbsp mirin, 4 Tbsp soy sauce, 2 Tbsp rice vinegar (unseasoned), 2 Tbsp sugar, 1 Tbsp sake, and 1 tsp potato starch or cornstarch and whisk well.
To Make the Meatballs
- Mince ½ onion into fine pieces.
- In a bowl, combine 1 lb ground chicken, the minced onion, 1 large egg (50 g each w/o shell), 3 Tbsp panko (Japanese breadcrumbs), 1 Tbsp potato starch or cornstarch, 1 Tbsp sake, ½ tsp Diamond Crystal kosher salt, and ¼ tsp freshly ground black pepper. Knead the mixture well with your hand until the mixture is pale in color and very sticky.
- Apply a small amount of cooking oil to your hands and make a ping-pong ball size shape with the mixture. If you have a cookie scooper, it helps to make equal-size balls.
- Once you make a ball, place it on a tray or plate lined with a sheet of parchment paper. Once you finish shaping, cover the tray/plate with plastic wrap. Refrigerate for 15 minutes so the melted fat on the meatballs will solidify.
- Put ½ inch (roughly 1 cm) water in a large frying pan and bring it to boil. Carefully place the meatballs in the water.
- Cover and cook on medium heat for 5 minutes. After 5 minutes, remove the lid and let the water evaporate while you continue cooking the meatballs on medium high heat, turning the meatballs once in a while.
- As the water evaporates, the meatballs will turn brown. If the frying pan gets a burnt spot, wipe off with a paper towel.
- Add the sweet and sour sauce and coat the meatballs well with the sauce. Turn off the heat and serve.
Nutrition Information
Show Details
Serving
1meatball
Calories
53kcal
(3%)
Carbohydrates
3g
(1%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
126mg
(5%)
Potassium
142mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
21IU
(0%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20meatballs
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 53kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 126mg | 5% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
237 reviews
Excellent
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