Sweet And Sour Chicken Meatballs62 Reviews
“On a scale of 1 to 10, my kids rate this recipe 11. It is excellent!” - by Charlene
Original recipe yields 4 servings
- Heat oil in a large skillet. Add onion, green pepper, and carrot. Cook for 5 minutes, until onion is softened. Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup. Simmer for 10 minutes, or until vegetables are tender.
- Meanwhile, soak bread in milk in a large bowl until milk is absorbed. Mix together with ground chicken, shredded zucchini, egg, salt, black pepper, and garlic powder. Shape into 12 meatballs, about 2 tablespoons each.
- Drop meatballs into simmering sauce. Cook 15 minutes, or until cooked through, turn over once during cooking.
- Remove skillet from heat. Stir in rice. Cover, and let stand 5 minutes. Fluff rice with fork before serving.
Amount Per Serving (4 total)
- 754 cal
- 11.9 g
- 152.3 g
Based on a 2,000 calorie diet
Reviews (62)Rate This Recipe
"This sauce is the best sweet and sour I have come across! As I was short on time, I skipped making the meatballs and just browned the meat and made a stirfry with the sauce. Adding any array of your f..." See moreavourite veggies just makes it that much better - 5 stars! Edit - I have now made this a bunch of times and I found doing boneless skinless chicken breasts pieces in place of the meatballs is the winner!"
"This was fantastic - better than I thought it would turn out. Tasted like something you'd get in a restaurant. I did have some trouble with the consistency of the meat after i added the bread, egg and..." See more seasonings. It was just too moist and I thought it would fall apart when put in the sauce. I think that was my fault though as I don't know if I had the full amount of chicken that the recipe called for and it had been in the freezer and was a little watery. But I fixed that problem by adding some breadcrums and putting the meatballs in the oven set at a very low temp for a little while and let them dry out and firm up and they turned out wonderful. I didn't have any garlic powder so I used Mrs. Dash's garlic seasoning. I don't know if this made much difference but I thought the meatballs were perfectly seasoned. Also next time I make this (and there will be a next time!!) I think I will cut down on the vinegar a bit - a little to vinegary for my taste. I had to add some more brown sugar to balance it out. But all in all a very tasty dish!!"
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