Delicious chicken meatballs infused with aromatic spices, cooked in a tangy-sweet sauce together with onion, green pepper, pineapple, and carrot for a satisfyingly tasty Chinese meal.
Servings 4people
Prep Time 25 minutesmins
Cook Time 20 minutesmins
Total Time 45 minutesmins
Ingredients
MEATBALLS
450gboneless chicken breast and leg mix
2tbspspring onion
1tspginger paste
2tbspbreadcrumbs
2clovesgarlic
1tbspsoy sauce
1tspoyster sauce
1tspsesame oil
1/3 tspwhite pepper
FOR THE SAUCE
12tbsprice vinegar
5tbspsugar
7tbspketchup
2tbsplight soy sauce
2tspcornflour (cornstarch)
OTHER INGREDIENTS
1onion
1green pepper
3slicespineapplefresh or canned
1/2carrot
2tbspsesame oil
A few tablespoons of cooking oil
Instructions
PREPARING MEATBALLS
Combine the meat with all the other ingredients for the meatballs in a blender and blend until it forms a sort of paste, but be careful not to overblend; you don't want it too smooth. It's best to blend it just until everything is mixed well and the texture is uniform, but still slightly coarse.
Shape small meatballs, cover with cling film and refrigerate for at least half an hour before frying.
Dust with flour before frying. Heat the oil and fry the meatballs in batches. Fry for 3-4 minutes until golden in colour.
Place fried meatballs on a paper towel and cover.
SAUCE
Cut onion into larger pieces, peppers into squares, the carrot into thin sticks or slices, and the pineapple into small pieces.
In a small saucepan, add rice vinegar and sugar, heat while stirring until the sugar dissolves. Then add soy sauce and ketchup, mix well, it shouldn't boil. Remove from heat after 1-2 minutes.
In a wok or deep frying pan, add oil and heat. When hot, add onions, peppers, and carrot pieces and fry while stirring for no more than 4-5 minutes. Add 50-100ml water.
In the last minute, add pineapple pieces and fry for a minute or two. Add the sweet and sour sauce and cornflour and mix. Add more water if necessary.
Finally, add the meatballs and mix everything carefully. Allow to simmer for another minute or two. Remove from heat.If the sauce is too thick, dilute by adding 1/2 glass of water. Be careful, the sauce mustnt be too thin. If you added too much water,just let it simmer for a few minutes until extra liquid evaporates.
QUICK RICE RECIPE (optional)
Wash the rice and cook it in salted water until al dente. It should not be overcooked. Drain and chill for at least 30 minutes,
Fry spring onions and chopped garlic in 1-2 tbsps of peanut oil for 1-2 minutes.
Add well-drained rice and fry for another minute.
Serve hot with sweet and sour chicken meatballs
Notes
The provided calorie estimates are approximate and based on typical values for similar ingredients. Actual calorie content may vary depending on factors such as the specific brands of ingredients used and variations in preparation methods.Each portion of the dish contains approximately 320 calories, based on a serving size of one-fourth of the total recipe. The entire dish serves four and has a total estimated calorie count of approximately 1,280 calories.