Recipe Background
A little sweet. A little sour. That's either describing your significant other's personality or the next best dish you're getting ready to make (haha)! Chinese Chicken Meatballs will quickly be added to your repertoire of delicious menu items. These sassy, juicy, meaty companions bring a calming personality of "nicey-spicey" flavors, all thanks to the yummy sauce that will quickly counsel all of your dinner woes away. Chinese Chicken Meatballs are confident in their deliciousness, assuring you of all the better dinners ahead with this meal in your weekly rotation. We are crazy mad about these balls of generosity and goodness... we are hopeful that you try them and love them too! Don't backtrack on what you already know, this trustworthy, partner-in-crime kind of a meal is worth screaming about!
A little sweet. A little sour. That's either describing your significant other's personality or the next best dish you're getting ready to make (haha)! Chinese Chicken Meatballs will quickly be added to your repertoire of delicious menu items. These sassy, juicy, meaty companions bring a calming personality of "nicey-spicey" flavors, all thanks to the yummy sauce that will quickly counsel all of your dinner woes away. Chinese Chicken Meatballs are confident in their deliciousness, assuring you of all the better dinners ahead with this meal in your weekly rotation. We are crazy mad about these balls of generosity and goodness... we are hopeful that you try them and love them too! Don't backtrack on what you already know, this trustworthy, partner-in-crime kind of a meal is worth screaming about!
Ingredients
For the sauce:
- 1/2 cup pineapple juice
- 1 teaspoon cornstarch
- 1/4 cup ketchup
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons soy sauce
- 1 teaspoon canola oil
- 2 teaspoons garlic chopped
- 1/2 cup pineapple diced
- kosher salt to taste
- freshly ground black pepper to taste
For the meatballs:
- 1 pound ground chicken
- 3 scallions sliced, plus more, to taste, for topping
- 1 large egg beaten
- 1/4 cup plain breadcrumbs
- 1 1/2 teaspoons garlic chopped
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons canola oil
- rice to taste, cooked
- snow peas optional, to taste, cooked
Directions
- In a medium bowl, whisk the pineapple juice and the cornstarch together.
- Add the ketchup, the brown sugar, the soy sauce, 1 teaspoon of the oil, and the garlic to the pineapple juice mixture and whisk to combine.
- Add the pineapple to the sauce mixture and season with the salt and the pepper.
- In a large bowl, combine the chicken, the scallions, the egg, the breadcrumbs, and the garlic.
- Season the chicken mixture with the salt and the pepper.
- Form the chicken mixture into 10 meatballs.
- Heat the remaining oil in a large nonstick skillet over medium heat.
- Add the meatballs to the skillet and cook, turning occasionally, until they are golden-brown on all sides and cooked through, about 12-14 minutes.
- Transfer the meatballs to a resting plate.
- Whisk the sauce with a fork, then add it to the skillet and cook, stirring occasionally, until it thickens, about 2-4 minutes.
- Add the meatballs to the sauce and cook, turning occasionally, until they are coated, about 1 minute.
- Sprinkle the meatballs with the extra scallions.
- Serve the meatballs with the rice and the snow peas.
×