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Sweet And Sour Chicken Balls Recipe
|Ground lean chicken breast/Turkey breast||500 Gram (1 Pound)|
|Garlic||1 Clove (5 gm), minced|
|Egg whites/1 whole egg||2|
|Whole wheat breadcrumbs/White breadcrumbs||1 Cup (16 tbs) (250 Milliliter, Fresh)|
|Ketchup||50 Milliliter (0.25 Cup)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Chopped fresh parsley||2 Tablespoon (25 Milliliter)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), finely chopped|
|Onion||1 , chopped|
|Ketchup||125 Milliliter (0.5 Cup)|
|Plum tomatoes||796 Milliliter, drained and pureed or broken up (28 Ounce Tin)|
|Ginger ale/Cranberry juice||125 Milliliter (0.5 Cup)|
Calories 232 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 47.8 mg
Sodium 750.9 mg31.3%
Total Carbohydrates 25 g8.3%
Dietary Fiber 3.1 g12.4%
Sugars 9.8 g
Protein 23 g46.5%
Vitamin A 25.6% Vitamin C 36.2%
Calcium 1.7% Iron 6.7%
*Based on a 2000 Calorie diet
Shape into l inch/2.5 cm balls.
To prepare sauce, heat oil in large non-stick saucepan.
Add garlic and onion.
Cook on low heat until fragrant but do not brown.
Add 1/2 cup/125 mL ketchup, tomatoes and ginger ale.
Bring to boil (if sauce is too thick, add about 1/2 cup/125 mL water or additional ginger ale).
Taste and adjust seasonings if necessary.
Add chicken balls to boiling sauce.
Reduce heat and cook gently, uncovered, for 20 to 30 minutes, or until meatballs are tender and sauce is thick.