- Meat and poultry
Tender chicken meatballs with sweetcorn in a sweet and sour pepper and pineapple sauce.
Be the first to make this!
- 500g ground chicken
- 1 bunch spring onion, trimmed and minced
- 100g frozen sweetcorn
- salt and pepper to taste
- 2 tablespoon olive oil
- 1 teaspoon sugar
- 100g tinned pineapple, drained and minced
- 1 red pepper, seeds removed and diced
- 2 tablespoons light soy sauce
- 1 tablespoon tomato puree
- 1 tablespoon cornflour (optional)
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Combine ground chicken with onion and sweetcorn. Add salt and pepper, mix well. Shape small meatballs.
- Heat oil in a frying pan and lightly brown the meatballs for 5 to 7 minutes. Remove and set aside.
- Fry pepper in the pan, then add pineapple and sugar. Mix well. Add a little bit of water, tomato puree and soy sauce. Simmer till the pepper is soft.
- If you want your sauce thick, mix 1 tablespoon cornflour and 4 to 5 tablespoons water in a small bowl till dissolved and add to the sauce.
- Place the meatballs back in the sauce and heat through for a few minutes.
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Sweet and Sour Chicken Meatballs
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Sweet and Sour Chicken Meatballs are a delicious and easy meal that can be made for a quick family dinner or as a weekly meal prep item. This recipe is Whole30 and paleo-friendly which makes it lower in sugar, but still bursting with flavor.
How to Make Meatballs
I bet you didn’t realize just how easy it is to make meatballs!!
- Start by combining your ingredients in a large bowl – ground beef, breadcrumbs, an egg, grated onion (this give you the flavor without having chunks of onion!), brown sugar, Worcestershire sauce, soy sauce, grated ginger and salt.
- Mix this just until combined. I think this is easiest to do with your hands so that you don’t overmix.
- Roll the mixture into balls. To make them all the same size, you can use a cookie scoop. I like to scoop them then roll them into a ball with my hands.
- Place the balls on a foil lined baking sheet and bake in a 350ºF oven until they are browned and cooked through, 20-30 minutes.
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Meatball Dipping Sauce
This easy recipe will show you how to make a sweet and sour meatball dipping sauce. The sauce can be used to drizzle over your meatballs or as a dip.
Meatballs are always a great success at cocktail parties and not surprisingly, they tend to go quite quickly. This sauce will help them go even quicker!
It is a sweet and sour tasting sauce that really complements the meatball well.
This sauce is very easy to make and ready in less than 5 minutes. Most of the ingredients you should have in your kitchen anyway and you can make it upfront, so it is ready when you need it. Just warm it up in a saucepan.
What types of sauce to make for meatballs?
Well, really there are all sorts of sauces you can make for meatballs, depending on what you are after. This recipe is a sweet and sour sauce, really meant for cocktail meatballs eaten as snacks.
But across the world, there are so many different types of meatball and many countries have their own variations. For a few ideas, why not try some of the following recipes:
Swedish meatballs : like those sold by Ikea, with a tasty creamy sauce. You can find the real Ikea meatball recipe here.
Hungarian meatballs : this is one of our favourite meatball recipes. Spicy slow-cooked meatballs in a delicious tomato sauce. Fantastic with some tagliatelle pasta.
Danish Frikadellers : Danish meatballs, perfect as a snack or together with a roast dinner. Also just delicious on their own.
This cocktail meatballs sauce recipe is designed to go with these meatball recipes:
It all depends on what you are looking for.
You can use this sauce to dip or to drizzle, it&rsquos up to you.
I hope you enjoy trying this recipe. Let me know if you have suggestions to improve this in the comments section below.
Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out ¼ cup mixture into a small bowl set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
Meatballs and Assembly
Place a rack in upper third of oven preheat to 450°. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin slice crosswise into ½" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.
Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. salt, and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1½"-diameter meatballs. Arrange on baking sheet brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven heat broiler. Brush meatballs with remaining glazing mixture broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.
Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.
How would you rate Sheet-Pan Chicken Meatballs and Charred Broccoli?
This recipe lacked complexity and had too much Worcestershire sauce. To adjust the sauce, I halved the Worcestershire sauce, added 1 Tablespoon of Sriracha sauce, 1 teaspoon of chili paste 2 cloves of minced garlic, 1 teaspoon of molasses, and 1 whole star anise. It made a world of difference in the flavor. Yes, it was spicy, but a more balanced, complex flavor - absolutely delicious!
Late night talks be hitting different in these
AWFUL. This is wrong on so many levels! All I can say, is my garbage disposal liked it.
My family loves this recipe and has made a couple changes over time. We use ground chicken when we can find it on sale, otherwise we use ground beef. We also cheat a bit and use grated ginger from a tube which can be found near the packaged herbs in the refrigerated produce section at the grocery store. Crispy roasted broccoli will change your life if you haven't tried it!
Did not like this sauce at all. Not a balanced flavor. Far too much Worcestershire sauce. And, far too much sauce for one pound of ground chicken meatballs. About to toss out the remainder. Also, at 450 degrees, the broccoli is ready before the meatballs, so, it must be removed when you take the meatballs out at the 14/15 min. to glaze again. The flavor of the actual meatball was fine but the sauce does not compliment the flavor. Can't reccomend.
We did not like this. The flavor was off, too gingery and the consistency was not good. Crumbly and soft and somehow lacking in taste despite a huge amount of time spent prepping sauce and chicken mixture. Together with the sauce, the ginger was overwhelming., I usually like the recipes I find here so this was a surprise, unfortunately.
Great, healthy meal with plenty of flavor. As some of the other reviewers have mentioned the sauce is very powerful. Just need a small amount. We serve this with basmati rice.
Really delicious, I chilled the meatballs for a couple of hours before I put them in the oven and they held together really well. I loved the look too.
The meatballs were delicious. The sauce was so overpowering that I although I made it, I dumped it down the drain. A simple soy/sesame glaze was far more appropriate and did not overpower the meatballs. I would definitely make the meatballs again but wouldn't bother with a sauce that tasted more like a bbq sauce than an asian glaze
These were soooo good! I was a little wary after reading some of the reviews but I just loved the flavor of all components. The ginger is subtle but flavorful and the meatballs were moist and juicy. I used only half of the water and thankfully so as they were quite wet. I used a cookie scoop to make the meatballs and then gently shape them in my hands and that worked nicely. Will make again for sure!
The texture of the meatballs and broccoli is perfect. However, as other reviewers mentioned, the ginger is overpowering. Next time I make this, I will include ginger in the meatballs but leave it out of the sauce, possibly replacing it with garlic as someone else suggested.
I loved this method of preparing the broccoli (tender with light char on the surface). My only complaints would be that my meat-"balls" slumped because of how wet the meat mixture was and turned more into meat-"domes" in the oven, which didn't look particularly appetizing. There was a ton of flavor in the glaze, but a bit too much worcestershire for my palate. I still found the dish very tasty overall and served amazingly over a bowl of rice.
The resulting texture and glaze of the meatballs is an overworked meatloaf at best, but closer to chalky and one dimensional. The glaze has a nice spice to it because of the ginger, but it combined with the amount of ginger in the meatball is just too much. There are little redeeming factors here. I made the recipe as written. It took two passes to form the meatballs, one to portion and one to work, as the wet hands alone were not enough on the first pass to form the meatballs. Yes, they are wet going in, and they do take shape when finished. Overall, not a fan.
Absolutely love this recipe! I like to pair the meatballs with a red pepper and spring onion cauliflower rice I make, and the whole thing goes so well together. I make the meatballs with turkey mince - not chicken - and they are absolutely delicious the sauce gives further flavour to the meat and can easily be adapted to suit your taste buds. I would use chicken mince if I could get any where I live, but finding it is impossible. Such a versatile and adaptable recipe, and I've had it for lunch the past 3 days. Can never go wrong with a BA recipe!
Family favorite! This recipe is in the supper rotation at my house because there are never leftovers and cleanup is a cinch. As others have commented, I use less water and grated ginger. I use a small cookie dough scoop to form the meatballs which yield about twenty-six. The cook time is a few minutes less than directed because of the smaller size. The broccoli is perfectly cooked and addictive to eat.
How to make Sweet and Sour Meatballs
Like I mentioned, this sauce is easy and quick!! Here are the ingredients needed to make it:
- brown sugar
- soy sauce
- pineapple juice
SAUCE. To make it you will add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice to a large skillet. Bring this to a boil.
THICKEN SAUCE. While the sauce is bowling, mix cornstarch with ¼ cup of the remaining pineapple juice, whisking to get out all the lumps. Add this to your boiling sauce mixture.
ADD REMAINING INGREDIENTS. From there you will turn the heat and add the meatballs and peppers. Bring to a simmer. Cover and cook 8-10 minutes, until sauce has thickened and the meatballs are heated through. Stir in pineapple chunks.
Serve these delicious meatballs over rice or noodles and you’re set! Or just keep warm in a slow cooker and serve at your next party!!
Sweet and Sour Meatballs
This is the easiest meatball recipe I have ever had and it is so delicious. I even made it in the slow cooker for Shabbat lunch.
For slow cooker: Follow directions below andook on low for 8 to 10 hours. Set to warm until ready to serve.
Editor&aposs note: some people have asked if this will really work, if the meat will stick together without any binder, so I tested it recently and made a batch with egg and breadcrumbs to compare. The results were that the plain meat worked really well, but were not as fluffy. Both were equally delicious and it came down to personal preference.
- 1 pound ground beef, turkey, or chicken
- 1 (15-ounce) can whole berry cranberry sauce
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can crushed pineapple in juice
2. Pour cranberry sauce, tomato sauce, and pineapple into a large pot.
3. Bring sauce to a boil, then drop in the meatballs.
4. Simmer for 30-45 until meatballs are fully cooked and enjoy over rice, couscous, or quinoa for Passover.
Ratings & Reviews
Easy weeknight dinner
This was so easy to make and perfect for a quick weeknight dinner. I cooked the frozen meatballs in a skillet for 10 minutes, then with the sauce (and the lid on) for about 10-15. Meanwhile I cooked u p some rice and stir fried some veggies. I ended up mixing them all together and it tasted great - even my 3 and 5 year olds loved the meatballs!
Yummy, Quick & Easy
I've made these on the skillet and added (on the side) potatoes and a veggie to make it a dinner. I've also made these in the crockpot, ready in 1hr. Perfect snacks for Sunday football days.
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Sweet and Sour Sauce
The sweet and sour sauce used to toss these meatballs in really easy to put together. It’s made with a few, easily available pantry ingredients. You’ll need pineapple juice, sugar, apple cider vinegar, ketchup, soy sauce, cornstarch and salt. Whisk them together in a bowl and just simmer the sauce for a few minutes. This sauce can be made and stored in the fridge for a week.
That sauce is absolutely amazing. It’ll make your lips pucker at its sourness, and will keep you wanting more. To balance it out, I also love using red and yellow bell peppers, and diced onions. You can add some tinned pineapple and sprinkle chopped green onions on top for extra freshness. If you want to add more veggies, add some broccoli or sugar snap peas. And thin the sauce with some water if you need to.
If you are in a hurry, feel free to use frozen meatballs but these are infinitely better with soft, juicy, homemade meatballs.