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Chinese Chicken Meatballs

ChickenStove-Top
Yield :25 minutes
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Chinese Chicken Meatballs blend sweet and savory with a delightful pineapple glaze.
Chinese Chicken Meatballs offer a delightful dance of flavors. The sweet-tangy glaze made from pineapple juice and ketchup melds seamlessly with the ginger and garlic-scented chicken. Each bite delivers a subtle crunch from scallions nestled in tender meat. The aroma of frying meatballs fills the kitchen, inviting a sense of warmth and comfort that makes sharing them an easy joy. To get a beautiful, even brown, turn the meatballs regularly while cooking—this ensures they stay juicy and browned on all sides.
The experience of cooking these meatballs is engaging yet straightforward. Turning raw ingredients into perfectly golden orbs feels like a small triumph. There's satisfaction in whisking together the sauce; watching it transform from a thin mixture to a glossy, enticing coating for the meatballs is rewarding. Pair these with fluffy rice and snap-crisp snow peas for a satisfying, balanced meal.
Serving this dish brings a simple pleasure. The bright sauce clinging to each meatball glistens invitingly, while the fresh pop of extra scallions provides a hint of oniony spice. Whether shared around a table with friends or enjoyed as a hearty dinner, Chinese Chicken Meatballs are sure to bring smiles and a sense of culinary accomplishment.

Ingredients

For the sauce:

  • 1/2 cup pineapple juice
  • 1 teaspoon cornstarch
  • 1/4 cup ketchup
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon canola oil
  • 2 teaspoons garlic chopped
  • 1/2 cup pineapple diced
  • kosher salt to taste
  • freshly ground black pepper to taste

For the meatballs:

  • 1 pound ground chicken
  • 3 scallions sliced, plus more, to taste, for topping
  • 1 large egg beaten
  • 1/4 cup plain breadcrumbs
  • 1 1/2 teaspoons garlic chopped
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons canola oil
  • rice to taste, cooked
  • snow peas optional, to taste, cooked

Directions

  • In a medium bowl, whisk the pineapple juice and the cornstarch together.
  • Add the ketchup, the brown sugar, the soy sauce, 1 teaspoon of the oil, and the garlic to the pineapple juice mixture and whisk to combine.
  • Add the pineapple to the sauce mixture and season with the salt and the pepper.
  • In a large bowl, combine the chicken, the scallions, the egg, the breadcrumbs, and the garlic.
  • Season the chicken mixture with the salt and the pepper.
  • Form the chicken mixture into 10 meatballs.
  • Heat the remaining oil in a large nonstick skillet over medium heat.
  • Add the meatballs to the skillet and cook, turning occasionally, until they are golden-brown on all sides and cooked through, about 12-14 minutes.
  • Transfer the meatballs to a resting plate.
  • Whisk the sauce with a fork, then add it to the skillet and cook, stirring occasionally, until it thickens, about 2-4 minutes.
  • Add the meatballs to the sauce and cook, turning occasionally, until they are coated, about 1 minute.
  • Sprinkle the meatballs with the extra scallions.
  • Serve the meatballs with the rice and the snow peas.
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