Submitted by Narelle Youngs
Sweet and Sour Chicken Meatballs
Ingredients
- 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
Instructions
- 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.
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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.