Sweet and Sour Chicken Meatballs
This recipe for sweet and sour chicken meatballs is my absolute favorite kind of recipe to create for my blog. It has all of them favorite components. It is easy, makes a delicious sauce and is Whole30 compliant.
This recipe helps prove my point that embarking on the Whole30 does not need to be bland or boring. On the contrary, it was flavorful, but simple meals like these sweet and sour chicken meatballs that helped to keep me on track when I wanted to cheat. If I knew I had something like this waiting for me at the end or the day, it was easier to say no to that cookie in the break room.
All of that said, this recipe is wonderful even if you aren’t on the Whole30, don’t even know what it is and have no plans of ever even attempting it. I kept the spice level low on this recipe and tried to focus on making it flavorful with simple ingredients. This would be a perfect recipe for those picky kiddos that you are trying to get to eat healthy.
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Like I said above, I created this sweet and sour chicken meatball recipe with Whole30 participants in mind. If you’re on the Whole30 then I recommend eating this dish with some zoodles, cauliflower rice or sauteed zucchini.
If you are not on Whole30 and you like to eat grains, then you gotta try this with some fluffy rice. I recently perfected the art of cooking rice in my instant pot and my life is forever change. Check out the caption on this Instagram post to see how I make it.
If you want to make a big batch of these chicken meatballs ahead of time, you can cook a big batch and freeze them. Then when you are ready to eat them, allow them to defrost and warm up in the oven. You can wait to prepare the sauce when you reheat the meatballs because it only takes a few minutes to make.
Because I wanted these sweet and sour chicken meatballs to be Whole30 compliant, I knew that I could not make them sweet with any sweetener. I made them naturally sweet by using a little pineapple juice and ketchup. I love using Primal Kitchen Foods or Tesemae’s for Whole30 friendly ketchup options.
In addtion to the ketchup, the ingredients you will need for the meatballs are ground chicken, an egg, almond flour, avocado oil, salt and pepper. For the sauce you will need the pineapple juice and ketchup, as well as coconut aminos, sesame oil and sriracha. Feel free to use soy sauce in place of the coconut aminos if you aren’t on the Whole30.
I used xanthan gum to thicken my sweet and sour sauce. I only use a tiny bit of this at the very end of cooking, but if you don’t feel comfortable using this ingredient, or just don’t want to, you can leave it out of the recipe.
It is very easy to make this sweet and sour chicken meatball recipe. Start by combining all of the meatball ingredients in a large mixing bowl until you are left with a smooth mixture. Then divide the mixture into 16 even meatballs.
To ensure that I am getting uniform sized meatballs I measure them with a 1 1/2 tbsp ice cream scoop. I scoop them onto a lined baking sheet and then I roll them into tight balls. Making uniform sized meatballs ensures that they all take the same amount of time to cook.
Place meatballs in the oven and cook at 400F for 25 minutes. When the meatballs are almost finished cooking, combine sauce ingredients to an even mixture and heat in a frying pan over medium heat. Heat for 4 minutes stirring frequently.
Reduce the heat to low and stir in the xanthan gum. Once sauce thickens, turn off the flame and toss meatballs into the frying pan. Ensure each meatball is coated in the sauce and garnish with green onion. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
You can find the entire recipe down below. If you make my sweet and sour chicken meatballs, please leave me a comment down below or let me know on Instagram!