Sweet And Sour Chicken Meatballs

Revised 2019 Jan 14

4 servings


2 tablespoons olive oil
1 onion, chopped
2 roasted red peppers, chopped
2 sun-dried tomato halves, chopped
1 large carrot, chopped
2 medium tomato, chopped
14 ounces chicken stock
15 ounces tomato sauce
1/4 cup palm sugar
1/4 cup red wine vinegar
8 ounces crushed pineapple with juice
1/4 cup ketchup
1 teaspoon sambal oelek
lime, optional
600 grams ground chicken
1 zucchini, shredded
2 eggs, beaten
3/4 teaspoon salt
1 cup bread crumbs
1/2 teaspoon ground black pepper
2 teaspoons garlic, minced
1 teaspoon dried summer savory
1 teaspoon dried sage
1/2 teaspoon sereh pouder
170 grams ramen noodles, broken up


Heat oil in a large skillet. Sauté carrot for 2 minutes, add onion, pepper, and dried tomato. Cook for 5 minutes, until onion is softened then add tomatoes. Cook till liquid from tomatoes begins to reduce. Stir in ingredients up to Sambal Oelek. Simmer for 10 minutes, or until vegetables are tender. Taste and adjust as required using lime juice/zest to change sweet/sour balance.

Mix together everything from ground chicken to sereh pouder. Shape into meatballs to suit.

Drop meatballs into simmering sauce. Cook 15 minutes, or until cooked through, turn over once during cooking.

Meanwile bring a small pot of water to a boil and cook the noodles for about 2 - 2 1/2 minutes, Strain.

Serve hot.

If increasing the size of the recipe bake the meatballs in advance.

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