Sweet & Sour Chicken Meatballs
40 min258 kcal each
Cumin-spiced chicken meatballs and colourful peppers in a glossy pineapple, soy and tomato sweet-and-sour sauce. Takeaway flavour, homemade.
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Plan this recipeIngredients
for 6 servings- Ground chicken454 g
- Panko breadcrumbs30 g
- Egg1 piece
- Garlic powder1 tsp
- Ground cumin1 tsp
- Salt1 tsp
- Black pepper1 tsp
- Low-sodium soy sauce4 tbsp
- Rice vinegar2 tbsp
- Coconut sugar3 tbsp
- Low-sodium chicken broth120 ml
- Pineapple juice120 ml
- Tomato paste1 tbsp
- Cornflour1 tbsp
- Avocado oil2 tbsp
- Red bell pepper2 piece
- Yellow bell pepper1 piece
- Onion½ piece
- Pineapple, fresh83 g
- Spring onions1 piece
Method
Prep 15 min · cook 25 min- Mix the chicken, panko, egg, garlic powder, cumin, salt and pepper and roll into about 20 balls.
- Whisk the soy, vinegar, coconut sugar, broth, pineapple juice, tomato paste and cornflour.
- Heat 1 tablespoon oil in a large pan over medium-high heat and brown the meatballs all over, 6–8 minutes; set aside.
- Add the remaining oil and cook the peppers and onion 4–5 minutes, then add the pineapple.
- Pour in the sauce, return the meatballs and simmer, stirring, until thick and glossy and the meatballs are cooked through, 5–6 minutes. Top with spring onion.
- Keeps 4 days in the fridge or 3 months frozen. Reheat in the sauce.
Nutrition
per servingCal
258
Protein
17g
Carbs
22g
Fat
12g
Of 12g of fat per serving, 2.7g is saturated.
