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Sweet and Sour Chicken Meatballs

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These are the most delicious Sweet and Sour Chicken Meatballs I’ve ever had! Tender and juicy, a delight with every bite. Whether you’re aiming for a laid-back evening or an elegant affair, these chicken meatballs fit the bill seamlessly.

Meatballs in a white bowl

The combination of ground chicken and a flavorful blend of sweet potato and spices makes for a delicious and satisfying meal that the whole family will love.

This recipe is a culinary marvel that requires no supporting cast. It can stand alone as a complete and satisfying dish.

The chicken meatballs are a little lighter than their beef counterparts, but they’re still plenty flavorful and are super easy to prepare. This is one of those recipes that tastes ridiculously good.

If you like easy dinner recipes, try my chicken meatballs in lemony sauce.

How to Make Sweet and Sour Chicken Meatballs?

Step 1: Make the meatballs: Combine all the meatball ingredients in a mixing bowl. Mix together well, using your hands, and place in the refrigerator. Refrigerating the mixture helps it firm up, making it easier to shape into uniform balls.

Roll into 1½-inch balls and place on a greased parchment paper. Bake for 15 minutes until slightly golden. It’s okay if they are not fully cooked; they will cook in the sauce.

Step 2: Make the sauce: Heat oil in a pot, add onion and garlic, and cook for a few minutes or until translucent. Add the spices and potatoes and sauté for a few minutes until fragrant. Add chili sauce and vinegar, and pour in the boiling water. Bring it to a second boil.

Reduce the heat and let it simmer for about 20-25 minutes or until the potatoes are softened.

Step 3: Cook the meatballs: Add the meatballs to the sauce, cover the pot, and cook over medium heat for 15 minutes. Serve warm.

FAQs

How do you store sweet and sour chicken meatballs?

To store: Transfer the meatballs and sauce to an airtight container and store in the refrigerator for up to 4 days.

To reheat: Warm leftover refrigerated meatballs on a stove or a microwave until heated through and steaming.

More Recipes You’ll Love

Falafel Schnitzel

Easy Baked Rice

Quinoa Salad with Sweet Potato

Israeli Carrot Salad

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meatballs with sweet potatoes in a white bowl

Sweet and Sour Chicken Meatballs

Author Rachel
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 30 minutes
Yield 16 meatballs
Print Pin Recipe

Description

Easy to make, healthy, moist, and incredibly flavorful.
Kosher, Meat

Equipment

Ingredients

For the chicken meatballs:

  • 1 lb (450 grams) ground chicken
  • 1 small sweet potato peeled and finely grated
  • 1 small white/yellow onion finely chopped or grated
  • 1/4 cup fresh parsley finely chopped
  • 3 tablespoons breadcrumbs
  • 1 Tablespoon (15 ml) olive oil
  • 1 large egg
  • 1/3 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon (10 grams) baking powder Yes! A tablespoon
  • 1/2 teaspoon salt
  • cooking spray 

For the sauce:

  • 3 tablespoons (45 ml) olive oil
  • 2 small onions chopped
  • 2 garlic cloves, sliced or minced
  • 1 large sweet potato peeled and cut into medium-sized cubes
  • 1 large potato peeled and cut into medium-sized cubes
  • 1 tablespoon granulated sugar
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons vinegar
  • 1 1/2 cups (360 ml) boiling water

Instructions

  • Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper and coat with cooking spray. Set aside.

To make the meatballs:

  • Using a box grater or food processor fitted with a grating disc, coarsely grate the sweet potato.
  • Combine all the meatball ingredients in a mixing bowl. Mix together well, using your hands, and knead for 3-5 minutes.
  • Cover the bowl with a plastic wrap and place in the refrigerator for 30 minutes.
  • Roll into 1½-inch balls and place on the parchment paper. Spray with cooking spray and bake for 15 minutes until slightly golden. It's okay if they are not fully cooked; they will cook in the sauce.

The sauce:

  • Heat olive oil in a pot, add onions and garlic, and cook for a few minutes, or until translucent.
  • Stir in the sugar, paprika, salt, and pepper, and continue sautéing for a few more minutes until the onions are well coated and the flavors meld.
  • Add the sweet potato, and potato, and sauté for a few minutes until fragrant. Pour in (carefully) the boiling water, sweet chili sauce, and vinegar. Give everything a good mix.
  • Cover, and bring it to a second boil.
  • Reduce the heat and let it simmer for about 20-25 minutes or until the potatoes are softened.
  • Return the browned meatballs to the post, nestling them among the potatoes and sauce. Cook over low-medium heat for 15 minutes. Give the meatballs a little stir about halfway through.
  • Serve warm

Notes

When you select your ground chicken, pick 93-96% lean ground chicken. Avoid 99% lean ground chicken breast. You can use ground turkey instead of ground chicken for great results as well.
Tried this recipe? Tag@mamalivingabroad

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