the Lake Kitchen

Sweet and Sour Chicken Meatballs

Make Ahead Tip: You can assemble the meatballs and place on a parchment lined cookie sheet. Wrap tightly with plastic wrap. Place in the freezer. Once frozen place in a freezer ziplock and store up to 2 months.
Bake in a 400° oven on a parchment lined cookie sheet and bake for 25-30 minutes or until internal temperature reaches 165°
If you don’t want to freeze they can be baked and kept in the fridge for up to 2 days. Reheat in a large pot with sauce.
Recipe makes about 30

Sauce – Ingredients

• 1 teaspoon olive oil
• 1 cup yellow or white onion, 1/2 inch dice
• 4 Tablespoons rice wine vinegar
• 1/2 cup ketchup
• 3/4 teaspoon ginger, ground
• 1 cup canned pineapple chunks
• 2/3 cup pineapple juice, from canned pineapple
• 3 Tablespoons sugar
• 2/3 cup chicken broth
• 1 teaspoon cornstarch

Sauce Directions

1. In a medium sauce pot pour in olive oil over medium heat, add the onion and sweat for 2-3 minutes or until translucent.
2. To the onions, stir in the vinegar ketchup, ginger, pineapple chunks, pineapple juice and sugar.
3. In a small bowl, whisk together the chicken broth and the cornstarch.
4. Whisk chicken broth mixture into the sauce and bring to a simmer. Allow to lightly simmer for about 5 minutes. Turn down to low and keep warm.

Meatballs – Ingredients

• 1/2 teaspoon granulated garlic
• 2 Tablespoons grated yellow onion
• 2 eggs
• 2 teaspoon soy sauce
• 1/4 teaspoon coriander
• 1/4 teaspoon ginger, ground
• 1 cup panko breadcrumbs
• 2 pounds ground chicken

Directions

1. Preheat oven to 375°
2. In a large bowl mix together the garlic, onion, eggs, soy sauce, coriander, ginger and panko.
3. Add chicken and mix until well incorporated.
4. Scoop into quarter size balls.
5. Bake for 15-20 minutes or until the internal temp reaches 165°.
6. Add meatballs to the sauce and serve.

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