Sweet and Sour Meatballs
These meatballs are sure to satisfy! With a sweet, sour and a bit spicy flavor, you'll wish you'd doubled the batch!
Servings: 22 1 inch meatballs
Ingredients
For the Sauce
- 1 cup water
- 1 1/4 cups white sugar
- 1 cup ketchup
- 1 8 ounce can crushed pineapple, undrained
- ⅔ cup distilled white vinegar
- 1 teaspoon red pepper flakes to taste (these are spicy. Omit if you do not like spice)
- 1 tablespoon soy sauce
- 1/2 teaspoon cayenne pepper to taste (these are spicy. Omit if you do not like spice)
- 3 tablespoons cornstarch
- 2 tablespoons maraschino cherry juice
For the Meatballs
- 1 pound extra lean ground chicken
- 2 tablespoons dried onion
- 1 teaspoon onion powder
- 1 tablespoon chicken base
- 1 egg
- 1/4 teaspoon Five Spice powder
- 1 teaspoon red pepper flakes
- 1 tablespoons Maggi sauce
- ⅓ cup skim milk
- ¾ cup panko bread crumbs
- 2 finely chopped green onions
- ½ teaspoon sesame oil
- 2 tablespoons sesame seeds
For the final dish
- ½ cup chopped Bermuda onion
- ½ cup chopped orange red and yellow peppers
- ½ chopped celery
Instructions
For the meatballs
- Combine ingredients and mix well. Cook in preheated 350 degree Fahrenheit oven for ~11 to 12 minutes, just enough to make the outside sturdy.
For the sauce
- Add cornstarch to water and stir. Add remaining ingredients and cook on medium heat until sauce thickens and becomes clear (about 10 minutes).
For the dish
- Add the par-cooked meatballs to the sauce and cook over medium heat for 15 to 20 minutes until they’ve firmed up, turning once. Add the vegetables and cook for 10 to 15 minutes, or until they’re done to your liking, we prefer them to be crisp.