Sweet and Sour Chicken Meatballs

Sweet and Sour Chicken Meatballs


June 18, 2015

  • Prep: 20 mins
  • Cook: 6 hrs
  • Yields: Makes 24 meatballs


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


1Combine 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.

2Combine 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.

3About 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.

Submitted by Narelle Youngs


1 Review


July 22, 2016

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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