Sweet and Sour Chicken Meatballs

Submitted by Narelle Youngs

Sweet and Sour Chicken Meatballs

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes


  • 500g chicken mince
  • 1 cup bread crumbs
  • 1 egg
  • mixed herbs to taste
  • 1 carrot, grated and excess liquid squeezed out
  • 1 spring onion
  • 50 mL soy sauce
  • 2 heaped tablespoons cornflour
  • 1/4 cup white vinegar
  • 440g can pineapple pieces, drained, juice reserved
  • 1/4 cup brown sugar
  • 1/2 red capsicum, thinly sliced
  • broccoli, sliced
  • 1 zucchini, matchsticked


  • Combine the chicken mince, bread crumbs, spring onion, carrot, egg and mixed herbs. Roll into 24 balls. Brown in a frypan then stack in the slow cooker. Add the capsicum on top.
  • Combine soy sauce and cornflour to make a paste. Add vinegar, brown sugar and pineapple juice. Pour over meatballs and slow cooker. Cover with lid and cook on low for 6-7 hours.
  • About 45 minutes before end of cooking, gently remove meatballs, stir the sauce, add the broccoli and zucchini then return the meatballs to the slow cooker.

1 thought on “Sweet and Sour Chicken Meatballs”

  1. Made this for dinner last night. The recipe didn’t state when to add the pineapple pieces so I just added them with the juice. I felt that they were ‘overcooked’ by the end and didn’t have that fresh flavour. Next time I would add them near the end of cooking time. The meatballs were a little bland but overall was a nice dish. I think it just needs some minor tweaking to make it really worthwhile. Thanks for the recipe.

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