Sweet and Sour Chicken Meatballs – Your New Weeknight Hero
Ever crave that sticky, tangy-sweet sauce from your favorite takeout joint—but wish it came with fewer mystery ingredients and more family-friendly vibes? Enter Sweet and Sour Chicken Meatballs: oven-baked, juicy, and coated in a glossy sauce that hits every note—sweet, savory, tangy, and just a little sticky.
This recipe is easy enough for a Tuesday night, fancy enough for a party platter, and absolutely perfect for meal prep. It’s the kind of dish that makes you feel like a dinner wizard with barely any mess to clean up.
What Makes These Meatballs So Addictive?
It’s all about balance.
- Sweet: Thanks to honey or brown sugar
- Sour: Hello, rice vinegar and pineapple juice
- Savory: Garlic, soy sauce, and ginger bring umami
- Juicy: Ground chicken holds moisture beautifully when handled gently
- Sticky: The sauce thickens just enough to cling to every meatball
It’s like the comfort of meatballs got a zesty vacation in a stir-fry pan—and came back better.
Ingredients You’ll Need (With Tasty Substitutions)
These ingredients are mostly pantry staples and easy to find. Here’s your grocery list:
For the Meatballs:
- 1 lb ground chicken
- 1 large egg
- ½ cup breadcrumbs (panko preferred)
- 2 cloves garlic, minced
- 1 green onion, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- Salt and black pepper, to taste
For the Sweet and Sour Sauce:
- ¼ cup ketchup
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey (or brown sugar)
- 2 tablespoons pineapple juice (or water, if unavailable)
- 1 teaspoon cornstarch + 2 tablespoons water
Optional Add-Ins:
- Chopped red bell peppers
- Pineapple chunks
- Sesame seeds
- Extra scallions for garnish
Substitutions:
- No breadcrumbs? Use crushed crackers or almond flour.
- No egg? Try a flax egg (1 tbsp flax + 2.5 tbsp water).
- No ketchup? Tomato paste + extra vinegar + sweetener will do.
- Low sodium? Use reduced-sodium soy sauce.
Step-by-Step: How to Make Sweet and Sour Chicken Meatballs
Step 1: Prep the Meatballs
In a large bowl, gently mix the ground chicken with egg, breadcrumbs, garlic, green onion, soy sauce, ginger, salt, and pepper.
Don’t overwork the mixture—light hands make tender meatballs.
Roll into 1½-inch balls (you should get 18–20).
Step 2: Bake the Meatballs
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Place meatballs on the sheet, spaced apart.
Bake for 18–20 minutes, or until fully cooked (internal temp should hit 165°F).
Step 3: Make the Sauce
While the meatballs bake, whisk ketchup, vinegar, soy sauce, honey, and pineapple juice in a small saucepan over medium heat.
Let it simmer for 2–3 minutes. Stir the cornstarch slurry (cornstarch + water) and whisk into the sauce.
Cook for another 1–2 minutes until it thickens slightly.
Step 4: Toss & Glaze
Once meatballs are cooked, transfer them to a large bowl or skillet.
Pour the warm sauce over and gently toss to coat every bite in that sweet-and-sour magic.
Sauce Tips – Balancing Sweet, Sour, and Sticky
- Too sweet? Add an extra splash of vinegar.
- Too tangy? Stir in a bit more honey or sugar.
- Too thin? Simmer longer or add a touch more cornstarch slurry.
- Want a deeper flavor? Add a splash of hoisin or a dab of chili paste.
This sauce is flexible and forgiving. Adjust it to fit your taste buds.
What to Serve With These Meatballs
These meatballs are incredibly versatile. Here’s how to build them into a meal:
Serve With:
- Steamed white or jasmine rice
- Fried rice or cauliflower rice
- Stir-fried vegetables
- Noodles or rice vermicelli
- Lettuce cups for a low-carb wrap
- Stuffed into bao buns or sliders for party snacks
Make it a bowl or a platter—either way, it’s irresistible.
Variations and Add-Ons to Try
1. Use Ground Turkey or Beef:
Same recipe, same sauce—just swap proteins.
2. Add Heat:
Toss in sriracha, red chili flakes, or diced jalapeño for a spicy version.
3. Go Tropical:
Add canned pineapple chunks and red bell pepper to the sauce for that takeout-style twist.
4. Skewer It:
Make mini meatballs, thread on skewers with veggies, and brush with sauce for a fun appetizer.
5. Vegetarian Option:
Use mashed chickpeas and oats as a base, or store-bought plant-based meat.
Storing, Freezing, and Reheating Tips
To Store:
Keep leftovers in an airtight container in the fridge for up to 4 days.
To Freeze:
- Freeze uncooked meatballs on a tray, then transfer to a bag.
- Freeze cooked meatballs (without sauce) up to 3 months.
Freeze sauce separately if possible.
To Reheat:
- Microwave: Add a splash of water and heat in intervals.
- Oven: Reheat covered at 350°F for 10 minutes.
- Stovetop: Simmer gently in sauce until warmed through.
Common Questions About Chicken Meatballs (FAQ)
Why do my chicken meatballs turn out dry?
Overcooking or using too lean ground meat. Add moisture (egg, sauce) and don’t overbake.
Can I pan-fry instead of bake?
Yes! Use medium heat and cook in a nonstick pan for about 10–12 minutes, turning to brown all sides.
How do I make them gluten-free?
Use gluten-free breadcrumbs or oats, and ensure your soy sauce is tamari or gluten-free labeled.
Can I make the sauce ahead of time?
Absolutely. Store in the fridge for up to 5 days or freeze for later.
Nutritional Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 18g |
| Sugars | 10g |
| Protein | 24g |
| Fat | 15g |
| Saturated Fat | 3g |
| Fiber | 1g |
| Sodium | 520mg |
A tasty way to sneak in protein and feel-good flavor.
Final Thoughts – This Is the Sauce You’ll Spoon Over Everything
Sweet and Sour Chicken Meatballs are one of those dishes that feels playful and familiar—but made fresh in your kitchen. The balance of tender meatballs and sticky-sweet sauce is downright addictive. And better yet? They work for everything: dinner, lunch prep, appetizers, or just a big bowl in your lap with a fork and a smile.
One bite and you’ll realize: yeah, this one’s a keeper.
