Chicken Meatballs with Sweet and Sour Sauce
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
15 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
Description
Chicken Meatballs with Sweet and Sour Sauce uses ground chicken mixed with small diced onion, egg, panko breadcrumbs, potato starch, sake, salt, and pepper. The mixture is kneaded until pale and sticky, then formed into ping-pong ball-sized meatballs. Steaming is the preferred cooking method, which helps retain moisture and tenderness without browning.
The accompanying sweet and sour sauce is prepared by whisking together ketchup, mirin, soy sauce, rice vinegar, sugar, sake, and a small amount of potato starch for thickening. This sauce delivers a balanced profile of tanginess, sweetness, and umami that complements the mild meatballs well.
This dish can be served as a main or part of a meal with rice or vegetables. The gentle steaming and sticky texture of the meatballs contrast nicely with the glossy, flavorful sauce coating each bite.
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 egg large, 50 g each without shell
- 3 Tbsp breadcrumbs Japanese style panko
- 1 Tbsp potato starch or cornstarch
- 1 Tbsp sake
- ½ tsp kosher salt Diamond Crystal brand
- ¼ tsp black pepper freshly ground
- 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 for thickening, or cornstarch
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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