![]() ![]() As the name suggests, this is a meatball dish with sweet and sour sauce. One quick and easy dinner that you can make for your family is Sweet and Sour Meatballs. It’s based on white ground chicken.Home Recipes Sweet and Sour Meatball Recipe Nutrition information is estimated and will depend on the type of meat and ketchup you use. Freeze meatballs in flat containers or ziploc bags for quicker defrosting. Thaw the frozen meatballs in the fridge them warm them in the microwave or stove top. Freeze: The meatballs freeze well for up to 3 months.Store in the fridge: Make the full recipe, cool the meatballs and store them in an airtight container in the fridge for 3-4 days.Shortcut: I am not suggesting this because the recipe is so easy, but in a pinch, you can buy your favorite cooked meatballs and simmer them in the sauce uncovered for 45-60 minutes.Want it spicy? Add a good pinch of red pepper flakes to the sauce.Or uncover the pot and cook the meatballs longer. Sauce too thin? Add 1 tablespoon cornstarch mixed with 1 tablespoon water to the simmering sauce.Too sweet? add a squeeze of lemon juice.Passover version: substitute bread crumbs with matzo meal.You will save approximately 10 grams of sugar and 40 calories per serving. For the sauce, you can also use diet ginger ale.1/3 cup/20 grams chopped fresh parsley.1 tablespoon of finely grated onion or 1/2 teaspoon onion powder.White meat chicken, ground beef, ground veal, ground pork, ground turkey or a mixture are all good options. Chicken options for meatballs: I use ground chicken (preferably dark meat which is more flavorful).Transfer to a serving dish, garnish with parsley or chopped green onion if you like. Then uncover completely and cook another 30 minutes. ![]() Partially uncover and cook another 30 minutes. Using a spoon might break them apart.īring to a boil, then lower heat to medium-low heat and simmer, covered, for an hour. Gently shake the pot a bit to stir the meatballs. Bring the ketchup and ginger ale to a boil in a large pot. Handle lightly, don’t pack the meatballs. Add ground chicken and lightly combine using a clawed hand, don’t over mix.įorm small meatballs using wet hand. Step by step instructions Mix together eggs, breadcrumbs and seasonings in a bowl. Freeze meatballs in flat containers or ziplock bags for quicker defrosting.Don’t over work the meat and seasoning mixture or the meatballs will be too dense and rubbery.The proportion of breadcrumbs and eggs to meat is important to get the right meatball consistency.Wet your hands to form the meatballs as they tend to be sticky.Passover version: substitute the bread crumbs with matzo meal. I’ve tried this and it didn’t seem to make any difference. For the sauce ingredients, you can also use diet ginger ale. Lower calorie version: To reduce the calories, use chicken instead of beef. If you need to make the sweet and sour chicken meatball recipe spicy, add a pinch of red pepper flakes to the sauce.If you find the sauce too sweet, add a squeeze of lemon juice to give it more tang.If I am not making the recipe for kids, I also add chopped fresh parsley to the meat mixture (I don’t dare add green bits for picky eaters!).I like to add a tablespoon of finely grated onion or 1/2 teaspoon onion powder – a great addition for extra flavor.Optional extras for more flavorful meatballs : Seasonings: The original recipe calls for garlic, salt, pepper, bread crumbs (or matzo meal), and eggs. Meatballs: I use ground chicken (preferably dark meat which is more flavorful). Here are a few variations and substitutions you can try. ![]()
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