Recipe
Sweet and Sour Chicken Meatballs
Prep Time: 15 min
Cook Time: 30 min
Serves: 4
These savoury Asian-inspired meatballs won’t last long! Served over a bed of steamed rice, they’ll soon be a family favourite!
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 lb (0.5 kg)
ground chicken
1
egg
1 cup (250 mL)
oats, large flake
3 tbsp (45 mL)
cilantro, fresh, minced
2 tbsp (30 mL)
cornstarch
1/4 tsp (1.25 mL)
hot pepper sauce
2 tbsp (30 mL)
ginger, freshly grated
2
cloves garlic, minced
1/2 cup (125 mL)
orange juice
5 tbsp (75 mL)
ketchup
3 tbsp (45 mL)
rice vinegar
2 tbsp (30 mL)
honey
2 tbsp (30 mL)
water
1 tbsp (15 mL)
soy sauce
1 tbsp (15 mL)
sesame oil
2 tbsp (30 mL)
sesame seeds
1/2 cup (125 mL)
green onions, sliced
1
green pepper, chopped
1
red pepper, chopped
salt, to taste
Instructions
1
Combine ground chicken, salt, egg, oats, cilantro, 1 Tbsp (15 mL) cornstarch, hot pepper sauce, 1 Tbsp (15 mL) grated fresh ginger and garlic.
2
Shape mixture into 16 meatballs.
3
In pot with lid, combine remaining ingredients, except green onions and peppers. Add meatballs. Cover, bring sauce to a boil, then reduce heat until sauce thickens and meatballs are cooked through (approximately 20 minutes) or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C). Stir in green onion and peppers and simmer an additional 5-10 minutes. If the sauce becomes too thick, stir in more orange juice.
4
Serve meatballs on serving platter over cooked rice or egg noodles. Garnish with more sesame seeds and minced cilantro.