Main Dishes · Recipe

Sweet & Sour Chicken Meatballs


Here is a neat twist on the classic take on meatballs by using chicken instead, and they are amaaaaazing! I got the recipe out of one of my Kraft What’s Cooking magazines from last year. I’ve never made meatballs from scratch before, and I found the process of forming them out of the raw ground chicken a little bit gross at first. I am not a fan of touching raw meat, but this time it wasn’t anything I couldn’t handle. This recipe is super easy to make and has a great pop of flavour. I highly recommend you give it a try if you are a fan of sweet and sour chicken!


2 lb. (900 g) ground chicken

1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken

1 onion, finely chopped

1 cup water

2 eggs

2 tsp. oil

1 each red and yellow pepper, cut into 1-inch pieces

2 cloves garlic, minced

1 tsp. minced gingerroot

3/4 cup Kraft Catalina Dressing

1/2 cup Bull’s-Eye Bold Original Barbeque Sauce

1 can (14 fl oz/398 ml) pineapple chunks in juice, undrained

2 green onions, cut into 1-inch lengths


  1. Heat oven to 400F
  2. Cover 2 rimmed baking sheets with foil; spray with cooking spray
  3. Mix ingredients just until blended; shape into 48 (1 1/2-inch) meatballs. Place on prepared baking sheets
  4. Bake 18-20 minutes or until done (185F)
  5. Meanwhile, heat oil in large skillet on medium heat. Add peppers; cook and stir 4 min. or until crisp-tender. Stir in garlic and ginger; cook 1 min., stirring frequently. Add dressing, barbecue sauce and pineapple; mix well. Bring just to boil, stirring frequently
  6. Add meatballs; cook 1 to 2 min. or until heated through, stirring frequently. Top with onions

2 thoughts on “Sweet & Sour Chicken Meatballs

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