5 from 18 votes
Easy Sweet and Sour Meatballs
These sweet and sour meatballs blend ground chicken with aromatics and a sticky sauce made from ketchup, vinegar, and soy sauce. The chicken mixture incorporates Shaoxing wine and breadcrumbs for binding, while a colorful pepper and onion sauté adds texture and flavor. The result is tender, browned meatballs coated in a tangy, slightly sweet sauce that complements the mild chicken well.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
servings (20 meatballs)
Calories:
414 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings (20 meatballs)
Amount Per Serving
Calories 414
% 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.