CHICKEN MEATBALLS WITH SWEET AND SOUR SAUCE

So succulent, caring, and rich to represent, this luscious Fowl Meatballs with Kickshaw and Lemony Sauce makes a alarming weeknight sustenance for the full family. Would you also pair these as an appetiser at a party? I say you should!

Every cookery has its own edition of meatballs. What type of meatball direction did you produce up with?  For me, it was this Doormat Meatballs with Delicacy and Inharmonious Sauce that my mom ofttimes put in my bento (repast box). I especially favored the cloying and taste sauce called Amazu (??) - a Chinese-style sauce adapted to Altaic tastes.

Preparation this wuss meatball direction always brings hinder fond images of my mom in the kitchen.  It real brings me joy to hit it now for my children to permission on this practice.

INGREDIENTS

• 1 lb ground chicken (454 g)
• ½ onion
• 1 large egg
• 3 Tbsp panko
• 1 Tbsp potato/corn starch
• 1 Tbsp sake
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• Water (for steaming)
• Sweet and Sour Sauce (Make 1 cup)
• 6 Tbsp ketchup
• 4 Tbsp mirin (I used Takara Mirin)
• 4 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp sugar
• 1 Tbsp sake (I used Sho Chiku Bai Classic Junmai Sake)
• 1 tsp potato/corn starch (for thickening)

INSTRUCTIONS

Gather all the ingredients.

1. Chicken Meatballs with Sweet and Sour Sauce Ingredients

To Make Sauce

1. In a measuring cup or small bowl, combine 6 Tbsp ketchup, 4 Tbsp mirin, 4 Tbsp soy sauce, 2Tbsp rice vinegar, 2 Tbsp sugar, 1 Tbsp sake, and 1 tsp potato starch and whisk well.
2. To Make Meatballs
3. Mince the onion into fine pieces.
4. In a bowl, combine ground chicken, minced onion, 1 large egg, 3 Tbsp panko, 1 Tbsp potato/corn starch, 1 Tbsp sake, ½ tsp kosher salt and freshly ground black pepper. Knead the mixture well with your hand until the mixture is pale in color and very sticky.
5. Apply a small amount of cooking oil to your hands and make a ping-pong ball size shape with the mixture. If you have a cookie scooper, it helps to make equal size balls.
6. Once you make a ball, place it on a tray or plate lined with a sheet of parchment paper. Once you finish shaping, cover the tray/plate with plastic wrap. Refrigerate for 15 minutes so the melted fat on meatballs will solidify.
7. Put ½ inch (roughly 1 cm) water in a large frying pan and bring it to boil. Carefully place the meatballs in the water.
8. Cover and cook on medium heat for 5 minutes. After 5 minutes, remove the lid and let the water evaporate while you continue cooking the meatballs on medium high heat, turning the meatballs once in a while.
9. As water evaporates, the meatballs will turn brown. If the frying pan gets a burnt spot, wipe off with paper towel.
10. Add the sweet and sour sauce and coat the meatballs well with the sauce. Turn off the heat and serve.