Meatballs are classic, kid-friendly cuisine. This version takes the tried-and-true flavor of sweet & sour meatballs, then bumps up the health factor by making them out of ground chicken and coating them with a sweet, savory sauce. The result? A lovely, rich-tasting meal that everyone in the family will adore.
This makes about 24 large meatballs. Go ahead and cook up the entire batch. The leftovers heat up gorgeously the next day, and freeze well for future, quick eats.
FOR THE STICKY RICE:
3 c. calrose rice
FOR THE MEATBALLS:
2 lbs. ground chicken
1/2 c. saltine crackers, crushed
1 egg
1 tsp. garlic salt
1 tsp. onion powder
1/2 tsp. thyme
FOR THE SAUCE:
1/2 c. ketchup
1/4 c. brown sugar
1/4 c. white vinegar
1/4 c. soy sauce
1 T. dried onion flakes
1 T. dried, minced garlic
1 T. cornstarch
1 c. water
1 c. fresh pineapple (optional)
1 c. green bell peppers, chopped (optional)
Prepare sticky rice according to package directions.
In a large bowl, combine all meatball ingredients with your hands. Roll into 1 1/2 inch balls, then place in a warm skillet which has been drizzled with olive oil. Add 1/4 c. water to the bottom of the skillet, then cover with a lid. Allow to cook on stove, over medium heat for about 10 minutes, or until meatballs are cooked through.
In a large bowl, combine all sauce ingredients. Pour over cooked meatballs and bring to a boil over medium heat. Once sauce is thick and bubbling, serve meatballs and sauce over rice. Garnish with cilantro and peanuts, if desired.
