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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 265.7
  • Total Fat: 10.4 g
  • Cholesterol: 75.4 mg
  • Sodium: 1,012.4 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 13.2 g

View full nutritional breakdown of Sweet and Sour Chicken Meatballs calories by ingredient
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Sweet and Sour Chicken Meatballs

Submitted by: JOOLIEBOOLIE69


Number of Servings: 8

Ingredients

    2 tbsp olive oil
    1 onion, chopped
    1 green bell pepper, chopped
    1 large carrot, peeled & chopped
    2 C. chicken broth
    2 C. tomato sauce
    1/4 C. packed brown sugar
    1/4 C. distilled white vinegar
    1 18oz can crushed pineapple
    1/4 C. ketchup
    1 slice white bread
    2 Tbsp skim milk
    1 lb. ground chicken
    small zucchini, shredded (aprox 1 C.)
    1 egg, beaten
    1 tsp. salt
    1/2 tsp. ground black pepper
    1 tsp. fresh minced garlic
    2 Tbsp corn starch



Directions

Heat oil in a large pot or dutch oven. Add onion, green pepper and carrot. Cook for 5-10 minutes until onion is softened. Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, corn starch and ketchup. Simmer for 10 minutes or until vegetables are tender.

Meanwhile, soak bread in milk in a large bowl until milk is absorbed. Mix together with ground chicken, shredded zucchini, egg, salt, black pepper and garlic.

Using two spoons, drop meat by the spoonful into simmering sauce. (Meat will be really wet and goopy but will firm up when dropped into sauce). Cook 15 minutes or until meatballs are cooked through and sauce thickens a bit. Stir very gently so you do not break up the meatballs. For a thicker sauce, add a little more cornstarch.

Remove from heat and serve over cooked rice or no yolk egg noodles. Calories for rice or noodles not counted as part of this recipe.

*Note* When I first made this recipe, I was sure it was going to end in disaster as the meat was so goopy and it looked pretty disgusting. What a surprise when it actually turned out so good.

Number of Servings: 8

Recipe submitted by SparkPeople user JOOLIEBOOLIE69.






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