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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.