Sweet and Sour Meatballs

Method7 steps · about 25 min

1. 1

   Step 1: Mix all the ketchup (3 tbsp), rice vinegar (3 tbsp), separate sauce Shaoxing wine, sauce soy sauce (2 tbsp), sauce brown sugar (3 tbsp), sauce water (4 tbsp), grated sauce garlic (1) and sauce cornstarch (2 tsp) in a bowl. Reserve this complete sauce.

   Uses 3 tbsp ketchup for sauce · 3 tbsp rice vinegar for sauce · 2 tbsp soy sauce for sauce · 3 tbsp brown sugar for sauce · 4 tbsp water for sauce · 1 garlic clove, grated, for sauce · 2 tsp cornstarch for sauce · Separate 2 tbsp Shaoxing wine for sauce

2. 2

   Step 2: Combine all the ground chicken (1 lb) with the separate meatball Shaoxing wine (2 tbsp), meatball soy sauce (2 tsp), meatball brown sugar (½ tsp), white pepper (¼ tsp), minced meatball onion, minced carrot (½) and minced meatball garlic (2). Beat with a spatula about 5 minutes until sticky. Add all the egg (1) and panko breadcrumbs (1 cup), then stir until evenly incorporated.

   Uses 1 lb ground chicken · 2 tbsp Shaoxing wine for meatballs · 2 tsp soy sauce for meatballs · ½ tsp brown sugar for meatballs · ¼ tsp white pepper for meatballs · ¼ yellow onion, minced, for meatballs · ½ carrot, minced, for meatballs · 2 garlic cloves, minced, for meatballs

   
3. 3

   Step 3: Lightly oil your hands with the additional hand-oiling vegetable oil. Use the whole mixture from step 2 to shape meatballs, taking about one heaping tablespoon PER meatball and placing each on a plate or tray. Continue until all the mixture is shaped; the final count varies with the heaped spoonfuls. Keep any meatballs awaiting cooking refrigerated.

   Uses All meatball mixture, shaped gradually using one heaping tablespoon per meatball · A light coating of additional vegetable oil for shaping

   
4. 4

   Step 4: Heat all the measured 1 tbsp frying vegetable oil in a large skillet over medium heat. Add the shaped meatballs from step 3 without crowding, working in batches if necessary and retaining the actual pan oil between batches. For EACH batch, brown the first side for 1–2 minutes, flip and brown the second side for another 1–2 minutes, then roll onto the remaining sides and cook another 4–5 minutes, turning occasionally, until browned all over and cooked throughout to 74°C (165°F). Reserve all the fully cooked meatballs together on a plate and leave the actual residual oil in the skillet.

   Brown meatballs — first side, each batch · 2 minUses 1 tbsp vegetable oil for frying · All meatballs shaped in step 3, cooked in successive uncrowded batches if needed

   
5. 5

   Step 5: Raise the heat to medium-high under the actual residual frying pan contents from step 4. Add all the separate chopped stir-fry onion and all the chopped bell pepper. Stir-fry about 1–2 minutes until the onion edges turn pale golden. Keep all the cooked meatballs reserved.

   Stir-fry onion and bell pepper · 2 minUses Actual residual oil and browned pan contents, with all cooked meatballs reserved separately · Separate ¼ yellow onion, chopped, for stir-frying · 1 red or yellow bell pepper total, chopped

   
6. 6

   Step 6: Stir the complete sauce from step 1 again to suspend its cornstarch, then pour it all over the cooked pan vegetables from step 5. Stir constantly, bring to a boil and cook until thickened.

   Uses All eight-stock sauce mixed in step 1 · All cooked stir-fry onion, bell pepper and actual pan contents from step 5

   
7. 7

   Step 7: Return all the cooked meatballs reserved from step 4 to the thickened sauce and vegetables from step 6. Toss to coat and transfer everything to a serving plate. Serve hot as 4 main portions, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 74°C (165°F).

   Uses All fully cooked chicken meatballs reserved from step 4 · All thickened sauce, stir-fry onion, bell pepper and actual pan contents from step 6 · Ready steamed rice for serving, optional