Recipe by Charlene
"On a scale of 1 to 10, my kids rate this recipe 11. It is excellent!"
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green bell pepper, chopped
1 (14.5 ounce) can
1 (15 ounce) can
packed brown sugar
distilled white vinegar
1 (8 ounce) can
crushed pineapple with juice
ground black pepper
This sauce is the best sweet and sour I have come across! As I was short on time, I skipped making the meatballs and just browned the meat and made a stirfry with the sauce. Adding any array of your favourite veggies just makes it that much better - 5 stars! Edit - I have now made this a bunch of times and I found doing boneless skinless chicken breasts pieces in place of the meatballs is the winner!
This is seriously lacking SOMETIHNG. I let the sauce simmer for a while and then added (homemade) frozen meatballs and when I tasted the sauce, I was very disappointed. I added 1/4 cup soy sauce and then a few dashes of hot sauce, and it was edible. My 3 y/o loved it, but he dips waffles in ranch dressing, what does he know. Took a ton of tabasco to make these tasty for me. Will not make again.
This was fantastic - better than I thought it would turn out. Tasted like something you'd get in a restaurant. I did have some trouble with the consistency of the meat after i added the bread, egg and seasonings. It was just too moist and I thought it would fall apart when put in the sauce. I think that was my fault though as I don't know if I had the full amount of chicken that the recipe called for and it had been in the freezer and was a little watery. But I fixed that problem by adding some breadcrums and putting the meatballs in the oven set at a very low temp for a little while and let them dry out and firm up and they turned out wonderful. I didn't have any garlic powder so I used Mrs. Dash's garlic seasoning. I don't know if this made much difference but I thought the meatballs were perfectly seasoned. Also next time I make this (and there will be a next time!!) I think I will cut down on the vinegar a bit - a little to vinegary for my taste. I had to add some more brown sugar to balance it out. But all in all a very tasty dish!!
This is the best sweet and sour sauce recipe I've found. Instead of meatballs, I make a stir fry with cut up chicken. It's easier and faster.
This was wonderful. I made a few modifications to the overall recipe but left the sauce ingredients as is. Rather than making meatballs I just added cut up boneless, skinless chicken thighs to the sauce at the same time you would add the meatballs. I also didn't use instant rice but made jasmine rice and then served the sauce and chicken over it. I will definitely make this again.
I really liked the flavor of this recipe, but I had a couple of issues with its particulars. For one, the recipe calls for "instant rice" to be used, but doesn't really specify. Most packages labeled "instant rice" actually take more than five minutes to cook (as the recipe suggests) - what it should call for is Minute rice - which cooks faster. Also, the meatballs did not hold together very well. Next time, I think I'll skip the milk the just add the bread into the mixture on its own. And suggest not chopping the fruits and vegetables so small. I at least like it better with bigger chunks of onion, pepper and pineapple - it seems to be more flavorful.
What a great recipe! I added the Mango & Pork fried rice from allrecipe.com to this one and it was WONDERFUL! We loved it! Thanks so much for the recipe!
Excellent!!!! We loved the meatballs and the sauce. This one is certainly a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet And Sour Chicken Meatballs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 754
** Calories from Fat: 107
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