Spicy Sweet and Sour Chicken Meatballs
Quick weeknight chicken meatballs glazed in a tangy-sweet sauce of grape jelly and Thai chili sauce. Frozen meatballs simmer until cooked through, then the sauce reduces to a glossy glaze in minutes. Finished with fresh parsley.
Ingredients
- 30 oz frozen chicken meatballsbeef meatballs1:1protein
heartier flavor
- 18 oz grape jellyapple jelly1:1fruit
sweeter profile
- 12 oz Thai sweet chili saucesriracha mixed with honey1:1 chili to 0.5:1 honeycondiment
spicier, less sweet
- parsley, chopped
Instructions
- 1
Combine jelly and chili sauce in a large pan and melt over medium heat.
- 2
Add meatballs and stir. Cover the pan and cook over medium-low heat until meatballs reach an internal temperature of 170 degrees.
- 3
Transfer meatballs to a mixing bowl with a slotted spoon.
- 4
Increase heat to high and cook the sauce, stirring frequently, until thickened and reduced.
- 5
Return meatballs to the sauce, stir gently, and keep warm.
- 6
Garnish with chopped parsley before serving.
Tips
Use an instant-read thermometer to ensure meatballs are cooked through; do not skip this step to avoid foodborne illness.
Stir the sauce frequently while reducing to prevent sticking and ensure even thickening.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently over low heat or in the microwave.
Prepare through step 4 up to 1 day ahead. Reheat and add meatballs back in step 5 just before serving.
Serve warm as an appetizer with toothpicks or over rice as a main dish.
Common Mistakes
Do not skip temperature check to avoid undercooked meatballs.
Do not rush the sauce reduction; lower heat if it begins to scorch.
Do not overcook meatballs after returning them to the sauce to avoid toughness.
Substitutions
heartier flavor
sweeter profile
spicier, less sweet