Sweet and Sour Chicken Meatballs – Easy, Saucy, and Crowd-Pleasing

Sweet and sour chicken meatballs hit that perfect balance: savory, tangy, and just sweet enough to keep you going back for more. They’re weeknight-friendly, party-ready, and far less fussy than you’d expect. You get tender chicken meatballs simmered in a glossy sauce that clings to every bite.

Serve them with rice, noodles, or skewered as an appetizer. If you love classic takeout flavors but want something lighter and homemade, this recipe delivers.

Sweet and Sour Chicken Meatballs - Easy, Saucy, and Crowd-Pleasing

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• For the meatballs:
• 1 1/2 pounds ground chicken (preferably a mix of breast and thigh)
• 1/2 cup breadcrumbs (plain or panko)
• 1 large egg
• 2 tablespoons finely chopped green onion
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground)
• 1 tablespoon soy sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1–2 tablespoons neutral oil for searing
• For the sweet and sour sauce:
• 1/2 cup ketchup
• 1/3 cup rice vinegar (or apple cider vinegar)
• 1/3 cup light brown sugar (packed)
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil (optional but great)
• 1 cup pineapple chunks, plus 1/2 cup pineapple juice (canned is fine)
• 1 red bell pepper, chopped into 1-inch pieces
• 1 small onion, chopped into 1-inch pieces
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• To serve:
• Cooked jasmine rice or noodles
• Sliced green onions and sesame seeds for garnish

Method

 

1. Mix the meatballs. In a large bowl, combine ground chicken, breadcrumbs, egg, green onion, garlic, ginger, soy sauce, salt, and pepper.Stir until just combined. Avoid overmixing to keep the meatballs tender.
2. Shape the meatballs. Use damp hands or a small scoop to form 1 to 1 1/2-inch balls. You should get about 20–24 meatballs.
3. Brown the meatballs. Heat oil in a large skillet over medium-high.Add meatballs in a single layer without crowding. Sear 2–3 minutes per side until lightly browned. Transfer to a plate; they’ll finish cooking in the sauce.
4. Sauté the veggies. In the same pan, reduce heat to medium.Add bell pepper and onion with a pinch of salt. Cook 3–4 minutes until slightly softened but still crisp.
5. Build the sauce. Stir in ketchup, rice vinegar, brown sugar, soy sauce, sesame oil (if using), pineapple chunks, and pineapple juice. Bring to a gentle simmer, stirring to dissolve the sugar.
6. Thicken the sauce. Stir the cornstarch slurry to recombine, then pour it into the simmering sauce.Cook 1–2 minutes until glossy and slightly thick.
7. Simmer the meatballs. Return the browned meatballs to the pan. Spoon sauce over them and simmer 6–8 minutes, turning occasionally, until the centers reach 165°F (74°C).
8. Taste and adjust. Balance the flavor: add a splash more vinegar for brightness or a teaspoon of sugar if you want sweeter. If it’s too thick, loosen with a splash of water or pineapple juice.
9. Serve. Spoon over warm rice or noodles.Garnish with green onions and sesame seeds. Serve hot.

Why This Recipe Works

This recipe builds flavor in smart layers. The meatballs are kept juicy with a simple mix of breadcrumbs and egg, then seared for a golden crust.

The sauce uses pantry staples—ketchup, vinegar, soy sauce, and pineapple—to hit that bright sweet-and-sour note. A quick cornstarch slurry thickens the sauce so it hugs each meatball. The result is a dish that feels restaurant-worthy, without being complicated.

Ingredients

• For the meatballs:
  • 1 1/2 pounds ground chicken (preferably a mix of breast and thigh)
  • 1/2 cup breadcrumbs (plain or panko)
  • 1 large egg
  • 2 tablespoons finely chopped green onion
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons neutral oil for searing
• For the sweet and sour sauce:
  • 1/2 cup ketchup
  • 1/3 cup rice vinegar (or apple cider vinegar)
  • 1/3 cup light brown sugar (packed)
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil (optional but great)
  • 1 cup pineapple chunks, plus 1/2 cup pineapple juice (canned is fine)
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 small onion, chopped into 1-inch pieces
  • 2 teaspoons cornstarch mixed with 2 tablespoons water
• To serve:
  • Cooked jasmine rice or noodles
  • Sliced green onions and sesame seeds for garnish

Step-by-Step Instructions

1. Mix the meatballs. In a large bowl, combine ground chicken, breadcrumbs, egg, green onion, garlic, ginger, soy sauce, salt, and pepper.Stir until just combined. Avoid overmixing to keep the meatballs tender.
2. Shape the meatballs. Use damp hands or a small scoop to form 1 to 1 1/2-inch balls. You should get about 20–24 meatballs.
3. Brown the meatballs. Heat oil in a large skillet over medium-high.Add meatballs in a single layer without crowding. Sear 2–3 minutes per side until lightly browned. Transfer to a plate; they’ll finish cooking in the sauce.
4. Sauté the veggies. In the same pan, reduce heat to medium.Add bell pepper and onion with a pinch of salt. Cook 3–4 minutes until slightly softened but still crisp.
5. Build the sauce.</-strong> Stir in ketchup, rice vinegar, brown sugar, soy sauce, sesame oil (if using), pineapple chunks, and pineapple juice. Bring to a gentle simmer, stirring to dissolve the sugar.
6. Thicken the sauce. Stir the cornstarch slurry to recombine, then pour it into the simmering sauce.Cook 1–2 minutes until glossy and slightly thick.
7. Simmer the meatballs. Return the browned meatballs to the pan. Spoon sauce over them and simmer 6–8 minutes, turning occasionally, until the centers reach 165°F (74°C).
8. Taste and adjust. Balance the flavor: add a splash more vinegar for brightness or a teaspoon of sugar if you want sweeter. If it’s too thick, loosen with a splash of water or pineapple juice.
9. Serve. Spoon over warm rice or noodles.Garnish with green onions and sesame seeds. Serve hot.

How to Store

• Refrigerator: Store in an airtight container up to 4 days. Keep the sauce and meatballs together so they stay moist.
• Freezer: Freeze cooked meatballs in sauce up to 2 months.Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stove over low heat, adding a splash of water if the sauce thickens too much. Microwave in short bursts, stirring between intervals.
• Meal prep tip: Cook a big batch of rice and portion it with the meatballs for grab-and-go lunches.

Why This is Good for You

Ground chicken is a lean protein that supports muscle and keeps you full. The dish sneaks in colorful veggies like bell pepper and onion, which add fiber and antioxidants.

Pineapple contributes vitamin C and natural sweetness, helping reduce added sugars overall. You can also control sodium by choosing low-sodium soy sauce. It’s a balanced, satisfying meal without feeling heavy.

Pitfalls to Watch Out For

• Dry meatballs: Overmixing or overcooking leads to a tough texture.Mix gently and pull them as soon as they hit 165°F.
• Watery sauce: If you skip the cornstarch slurry or don’t simmer long enough, the sauce won’t cling. Let it bubble for a minute after adding the slurry.
• Too sweet or too sour: Taste and adjust at the end. A splash more vinegar or a teaspoon of sugar can quickly rebalance the sauce.
• Overcrowding the pan: Meatballs steam instead of sear if crowded.Brown in batches for best color and flavor.
• Uneven sizes: Make meatballs the same size so they cook evenly and finish together.

Variations You Can Try

• Sticky chili kick: Add 1–2 teaspoons sriracha or chili garlic sauce to the sweet and sour sauce.
• Hawaiian-style: Toss in extra pineapple and some chopped ham for a fun twist.
• Veggie boost: Add snap peas, zucchini, or carrots during the sauté step for more crunch and color.
• Gluten-free: Use gluten-free breadcrumbs and tamari instead of soy sauce. Check your ketchup brand for gluten-free labeling.
• Air fryer meatballs: Air fry at 400°F (205°C) for 10–12 minutes, flipping halfway, then simmer briefly in the sauce.
• Low sugar: Reduce brown sugar to 2 tablespoons and rely more on pineapple for sweetness.
• Turkey or pork swap: Ground turkey or pork both work. Pork will be richer and extra juicy.

FAQ

Can I bake the meatballs instead of pan-searing?

Yes.

Bake on a lined sheet at 400°F (205°C) for 12–15 minutes, until just cooked through, then simmer in the sauce for a few minutes to coat and infuse flavor.

What can I use instead of pineapple?

Mango or orange juice works well in the sauce, and you can add orange segments or mango chunks. If you skip fruit entirely, add a bit more sugar and water to maintain balance and volume.

How do I keep the meatballs from sticking?

Use a nonstick skillet or a well-seasoned pan with a thin layer of oil. Let the meatballs sear undisturbed for a couple of minutes before turning so they release naturally.

Is ground chicken safe to freeze raw?

Yes, but for this recipe it’s easier to form and cook the meatballs first, then freeze them with the sauce.

This prevents texture changes and speeds up reheating.

What should I serve alongside?

Steamed jasmine rice, brown rice, or lo mein-style noodles are great. Add a quick side like cucumber salad or steamed broccoli to round out the meal.

Can I make the sauce ahead?

Absolutely. Mix and simmer the sauce (without the slurry) up to 3 days ahead.

Reheat, then add the cornstarch slurry just before serving to thicken.

How can I make the meatballs extra tender?

Use a mix of white and dark meat ground chicken, don’t overwork the mixture, and consider adding a tablespoon of milk to the mix. Searing for color and finishing in sauce also helps keep them moist.

Wrapping Up

Sweet and sour chicken meatballs bring big flavor with simple steps and familiar ingredients. They’re perfect for busy nights, friendly gatherings, or meal prep.

Keep the basics the same, then tweak the spice, sweetness, or veggies to suit your taste. Once you try this homemade version, takeout won’t be as tempting. Serve hot, scoop generously, and expect clean plates.