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PrintSweet and Sour Chicken Meatballs
These savoury Asian-inspired meatballs won’t last long! Served over a bed of steamed rice, they’ll soon be a family favourite!
![[+]](/images/uploads/recipes/2010/Nov/12/331_view.jpg)
Sweet and Sour Chicken Meatballs
1 lb
ground chicken
450 g
1
egg(s)
1
1 cup
oats, large flake
250 mL
3 Tbsp
cilantro, fresh, minced
45 mL
2 Tbsp
cornstarch
30 mL
1/4 tsp
hot pepper sauce
1 mL
2 Tbsp
ginger, freshly grated
30 mL
2 cloves
garlic, minced
2 cloves
1/2 cup
orange juice
125 mL
5 Tbsp
ketchup
75 mL
3 Tbsp
rice vinegar
45 mL
2 Tbsp
honey
30 mL
2 Tbsp
water
30 mL
1 Tbsp
soy sauce
15 mL
1 Tbsp
sesame oil
15 mL
2 Tbsp
sesame seeds
30 mL
1/2 cup
green onion(s), sliced
125 mL
1
green pepper, chopped
1
1
red pepper(s), chopped
1
salt, to taste
Preparation
Serves 4
Cook time :
30 min
|
Preparation time :
15 min
Sweet and Sour Chicken Meatballs
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.
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