Everything is Better with Frosting: Sweet and Sour Chicken Meatballs

These little meatballs pack big flavor in a small bite. They pair perfectly with sticky white rice and crunchy steamed broccoli. The pineapple juice gives them a nice flavor that you can't really get with any other liquid. You can even make just the chicken meatballs and swap the sweet and sour sauce for some hearty gravy!

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Sweet and Sour Chicken Meatballs

Ingredients:

1lb ground chicken

1/3 cup breadcrumbs

1 large egg

1 garlic clove, minced

½ tsp salt

¼ cup Hienz chili sauce

1 cup pineapple juice

1 tsp salt

½ tsp paprika

2 tsp lemon juice

1/3 cup flour

1/3 cup dark brown sugar

½ cup chicken broth

½ plus ¼ cup water

Directions:

1. Preheat oven to 375.

2. In a medium size bowl, mix together the chicken, breadcrumbs, egg, garlic, and salt by hand until everything is incorporated.

3. Cover the bottom of a pan with olive oil.

4. Roll out the chicken mixture into balls, about the size of a golf ball.

5. Place in the oven for 30 minutes, or the bottoms begin to brown.

6. In a pan, place the chili sauce, pineapple juice, salt, paprika, and lemon juice. Mix together.

7. Place the pan over low heat, making sure the mixture doesn’t bubble.

8. Add in the flour and sugar.

9. Let the mixture cook for 6-7, stirring constantly until there are no lumps of flour or sugar left.

10. Slowly stir in the chicken broth and ½ cup water until they are incorporated. Continue to cook on the stove, stirring constantly, until the meatballs are finished.

11. Once the meatballs are done, remove from oven and let sit. Add the ¼ cup of water to the mixture on the stove. Stir until everything is incorporated.

12. Place the meatballs in the pan with mixture, cover and let simmer for 10 minutes. Uncover and serve in the pan.