Sweet & Sour Chicken Meatballs

Do you ever get bored with eating the same old food.  I have a good handful of recipes that we eat a lot in our house that we like but I also get bored with eating them over and over again.

 

So for now I have decided to try at least 1 new recipe a week.  These recipes will be usually for dinner.  I'm gonna try cooking and tasting them first so I can give you my honest opinion on the recipe.

 

The first new recipe we tried was Sweet & Sour Chicken Meatballs.

 

Sweet & Sour Chicken Meatballs simmering

 

The first thing I love about this recipe is I pretty much had everything on hand that the recipe calls for, which was nice.  Helps save on my budget.

 

The next thing I liked about the meatballs was this recipe is basically made in 1 bowl and 1 pan, which is always nice for clean up.

 

I thought the Sweet & Sour Chicken Meatballs dish was yummy.  The recipe calls for you to cook the rice right in the sauce but I think next time I would cook the rice separate since it sucked up all the sauce and I didn't have any extra sauce to put on my meatballs once I cut them with my fork.

 

Everyone in the family liked it too.  Drew, our picky one, thought it was good as long as he picked out the peppers.

 

This recipe was in my opinion better the second time around.  I had some leftovers that I ate for lunch the following day and I thought it tasted much better the next day.

 

All in all a great recipe. Fast, easy and tasty.  We will be making it again I'm sure.

 

Sweet & Sour Chicken Meatballs with steamed zucchini

 

If your interested, here is the recipe.

Ingredients:

2 tablespoons olive oil

1 onion, chopped

1 green bell pepper, chopped

1 large carrot, chopped

1 (14.5 ounce) can chicken broth

1 (15 ounce) can tomato sauce

1/4 cup packed brown sugar

1/4 cup white vinegar

1 (8 ounce) can crushed pineapple with juice

1/4 cup ketchup

1 slice white bread

2 tablespoons milk

3/4 pound ground chicken

1/2 zucchini, shredded

1 egg, beaten

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

2 cups instant rice

Directions

1. Heat oil in a large skillet. Add onion, green pepper, and carrot. Cook for 5 minutes, until onion is softened. Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup. Simmer for 10 minutes, or until vegetables are tender.
2. Meanwhile, soak bread in milk in a large bowl until milk is absorbed. Mix together with ground chicken, shredded zucchini, egg, salt, black pepper, and garlic powder. Shape into 12 meatballs, about 2 tablespoons each.
3. Drop meatballs into simmering sauce. Cook 15 minutes, or until cooked through, turn over once during cooking.
4. Remove skillet from heat. Stir in rice. Cover, and let stand 5 minutes. Fluff rice with fork before serving