Easy Sweet and Sour Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings (20 meatballs)
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Calories
414 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Sweet and Sour Meatballs
Description
Easy Sweet and Sour Meatballs combine ground chicken with Shaoxing wine, soy sauce, minced onion, carrot, garlic, and spices, bound by egg and breadcrumbs. The mixture is formed into balls and browned in vegetable oil, which develops a crust to help hold shape and add flavor. Meanwhile, a sauce made from ketchup, rice vinegar, brown sugar, soy sauce, and garlic is prepared and thickened with cornstarch.
After the meatballs brown on all sides, they are cooked through in the sauce along with sautéed bell peppers and additional onion. The balance of tangy vinegar, sweet ketchup, and savory soy creates a sauce that clings to the tender chicken meatballs. The pepper and carrot contribute a subtle vegetable sweetness and crunch to the dish.
This recipe suits meals where a flavorful main protein with a lively sauce is desired. It can be served with rice or noodles to complete the plate. The choice of ketchup and chili sauce proportions can be adjusted to personal taste, including using sriracha for added character without overpowering heat.
To shape meatballs without sticking, lightly oiling hands is recommended. Browning thoroughly ensures a good texture before simmering in sauce. Variations in sauce heat can be adjusted using different chili sauces. The dish is best served soon after cooking to enjoy the tender texture.
Ingredients
- 1 lb (450 g) ground chicken
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons soy sauce
- 1/2 teaspoon brown sugar
- 1/4 teaspoon white pepper
- 1/4 yellow onion , minced
- 1/2 carrot , minced
- 2 garlic , minced
- 1 egg
- 1 cup panko breadcrumbs (or regular breadcrumbs)
Fry:
- 1 tablespoon vegetable oil
- 1/4 yellow onion , chopped
- 1 red bell pepper chopped (I used half red and half yellow pepper but you can use either, or yellow pepper
Sauce:
- 3 tablespoons ketchup sriracha, and/or chili garlic sauce (homemade or store-bought) (*Footnote 1)
- 3 tablespoons rice vinegar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 4 tablespoons water
- 1 clove garlic , grated
- 2 teaspoons cornstarch
Instructions
- Combine the sauce ingredients in a medium-sized bowl. Stir to mix well and set aside.
- Add the chicken, Shaoxing wine, soy sauce, sugar, white pepper, onion, carrot, and garlic into a large bowl. Beat everything together with a spatula until it becomes sticky, about 5 minutes. Add the egg and breadcrumbs and stir to incorporate.
- Coat your hands with a light layer of oil (it helps you to form the meatballs without sticking too much to your hands). Add one heaping tablespoon of the mixture into your palm and shape it into a round ball. Place it onto a large flat plate or tray. Repeat to shape the rest of the meatballs.
- Heat the vegetable oil in a large skillet over medium heat until hot. Add the meatballs into the pan without overcrowding them. Let the meatballs brown for 1 to 2 minute, then flip and brown the other side for another 1 to 2 minutes. Once both sides are browned, flip the meatballs on their sides and brown for another 4 to 5 minutes. Roll them occasionally to brown all sides evenly. Once done, remove the meatballs onto a large plate and set aside.
- Turn the heat up to medium-high. Add the onion and pepper. Stir fry until the onion turns slightly pale golden on the edges, 1 to 2 minutes.
- Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stirring constantly to bring the sauce to a boil and cook until it is thickened. Turn off the heat and transfer everything to a large serving plate.
- Serve the meatballs with the sauce over steamed rice and enjoy as a main dish.
Notes
- Adjust the ratio of ketchup and sriracha to tailor the sauce's heat and flavor intensity.
- Lightly oil your hands before shaping meatballs to prevent sticking and ensure round shapes.
- Browning the meatballs thoroughly before simmering develops better texture and flavor.
- Serve immediately to enjoy the tender texture of the meatballs coated in sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (20 meatballs)
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 414kcal | 21% |
| Carbohydrates | 42.4g | 14% |
| Protein | 26.2g | 52% |
| Fat | 15.2g | 23% |
| Saturated Fat | 3.9g | 20% |
| Cholesterol | 138mg | 46% |
| Sodium | 1162mg | 48% |
| Potassium | 832mg | 18% |
| Fiber | 2.3g | 9% |
| Sugar | 14.5g | 29% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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