Sweet and Sour Chicken Meatballs
Prep Time: 15 min
Cook Time: 30 min
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
1 lb (0.5 kg) ground chicken
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
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.