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sweet and sour asian meatballs over rice

Recipe by
Susan Bickta
Kutztown, PA

I created this recipe for a recent contest and did not win. The recipe was so good (according to my husband) that I wanted to share it with you. The chicken meatballs are tender, juicy and full of Asian flavors and are enhanced by the crunchy vegetables and sweet and sour sauce. It has become a family favorite!

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For sweet and sour asian meatballs over rice

  • 1 1/2 lb
    ground white meat chicken
  • 4
    green onions (scallions), thinly sliced (reserve some for garnish)
  • 2/3 c
    panko bread crumbs
  • 1 lg
  • 2 tsp
    soy sauce
  • 1 tsp
    sesame oil
  • 1/4 tsp
    ground ginger
  • 1/2 tsp
    garlic powder
  • 2/3 c
    chicken stock
  • 3/4 c
    light corn syrup
  • 1/2 c
    apple cider vinegar
  • 4 Tbsp
    soy sauce
  • 1/4 c
  • 1 Tbsp
    sesame oil
  • 1
    20 mounce can pineapple chunks in heavy syrup, drained (reserve juice)
  • 4 Tbsp
  • 2 Tbsp
    canola oil
  • 1/2 c
    chopped green bell pepper
  • 1/2 c
    chopped red bell pepper
  • 2 md
    shallots, roughly chopped
  • 1 clove
    garlic, peeled, smashed and finely minced
  • 2 md
    carrots, thinly sliced

How To Make sweet and sour asian meatballs over rice

  • 1
    Prepare meatballs: Heat oven to 350 degrees F. Line a large cookie sheet (with sides) with non-stick aluminum foil. Set aside.
  • 2
    In a large bowl combine the ground chicken, sliced scallions, bread crumbs, egg, soy sauce, sesame oil, ginger and garlic powder. Mix well with hands. Form into 20-22 meatballs and place on prepared baking sheet.
  • 3
    Bake for 30-35 minutes or until cooked through and starting to brown. Remove from oven and cover to keep warm.
  • 4
    For the sauce: In a large microwave safe bowl, combine the chicken stock, corn syrup, vinegar, soy sauce, ketchup and sesame oil. Cover and cook on hi for 2-3 minutes. Combine the reserved pineapple juice with the cornstarch and add to sauce. Mix well. Cover and cook on hi for another 1-2 minutes or until mixture comes to a boil and starts to thicken. Set aside.
  • 5
    To complete: Place a 4 quart Dutch oven over medium high heat. Add the canola oil, green pepper, red pepper, shallots, garlic and carrots. Saute for 4-5 minutes or until crisp tender. Add the reserved pineapple chunks and the prepared sauce. Mix well and cook until heated through.
  • 6
    Add the cooked meatballs. Mix well and cook an additional 3-4 minutes or until heated through.
  • 7
    Serve over rice and garnish with reserved sliced green onions (scallions).

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