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    Home » Uncategorized

    Sweet and Sour Chicken Meatballs on Skewers

    Author: admin | Published: Feb 8, 2023 | Modified: Feb 9, 2023

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    These sweet and sour chicken meatballs on skewers need to make it onto your meal-prepping routine asap. Perfect for dinner one night, and leftovers packed for lunch the following day with some rice, or simply prep a big batch and have lunch sorted for the next few days. These can be eaten hot or cold and are always a hit with kids and adults alike.

    Sweet and sour chicken meatballs served on skewers with steamed rice
    Quick and easy to make, these sweet and sour chicken meatballs pack perfectly for lunch.

    🧁 Sweet and Sour Chicken Meatballs

    Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect lunchbox recipe every time.

    Jump to:
    • 🧁 Sweet and Sour Chicken Meatballs
    • 🧂 Ingredients You Need
    • 📋 How To Make Chicken Meatball Skewers
    • 💭 Important Teaching Tips
    • 🥢 Storing Leftovers and Meal Prep Tips
    • 🍽  What To Serve With Sweet And Sour Chicken Meatballs
    • 👪 Frequently Asked Questions
    • Sweet and Sour Chicken Meatball Skewers

    🧂 Ingredients You Need

    Sweet and sour chicken meatballs are super easy to make, and use a simple list of ingredients most people are likely to have on hand, or can easily pick up from their local store.

    You are going to need:

    • pineapple juice: you will only need one cup (pop below for some ideas for using up the rest of the pineapple juice if you buy a larger bottle);
    • brown sugar: this is used to make the meatball glaze sticky so I would suggest sticking to brown sugar if you can. White sugar will work in a pinch, or you could try subbing in some honey if preferred;
    • ketchup: be mindful of the sugar content of the brand you buy, as something with a lot of sugar is going to give you an extra sweet sauce;
    • Worcestershire sauce: I can't say it either, but you can find it in the condiment aisle;
    • garlic powder: you can use fresh if preferred, I prefer powder when making sauces though, as it makes them smooth without the need for blending;
    • ground chicken: I have also made these with ground turkey and ground beef and they have worked perfectly;
    • egg: average size will do (egg allergies? pop down below to the Important Teaching Tips section and find some alternatives)
    • breadcrumbs: I prefer to use a panko breadcrumb for texture, but feel free to use wholemeal or regular breadcrumbs if that is what you have;
    • grated onion;
    • olive oil;
    • minced garlic: you can mince it yourself or save time and use the pre-prepared minced garlic you can buy in jars;
    • chopped parsley: fresh is best but dried will work too, simply reduce the amount used to 2 teaspoons;
    • bell peppers: I like to use two different colors for a nice pop of color on the skewer, but use what you have;
    • red onion: you could use a yellow or brown onion instead, the red onion is just to add some extra color to make your lunch more exciting looking.

    And of course, you will also need salt and pepper for seasoning, and whatever you plan on serving with the meatballs.

    Rolled meatballs added to a baking sheet with the prepped veggies ready to be made into skewers
    Having everything prepped and ready to go makes the cooking process so much easier.

    📋 How To Make Chicken Meatball Skewers

    Sweet and sour chicken meatballs are super easy to make.

    First, you are going to prep all of your ingredients.

    I cannot stress how much easier cooking is if you have everything washed, chopped, prepped, and ready to go.

    So here is a simple step-by-step list of what we are going to do:

    1. Soak the skewers
    2. Line a baking tray with baking paper or aluminum foil
    3. Chop the veggies
    4. Mix ingredients and assemble the meatballs
    5. Thread the skewers
    6. Pop into the oven
    7. Make the sauce
    8. Assemble and store or serve

    Too easy.

    Some tips for you though to speed things up a bit.

    You can either add all of the ingredients to a food processor and process them until well combined, or you can use a big bowl and mix by hand.

    Personally, I use a food processor, as I use the grater attachment to grate the onion first, but you do you.

    All of the ingredients for homemade chicken meatballs added to a large bowl
    Add all of the meatball ingredients to a large bowl.
    Meatball mixture has been combined and fresh parsley is added and gently folded through
    Combine and gently fold through parsley.

    Once the mixture is well combined simply roll it into individual balls.

    You want to make sure the balls are evenly sized so that they all cook at the same time. We don't want some overcooked and some raw in the middle.

    For this, I use a tablespoon measuring spoon.

    As you roll the balls, simply place them on a lined baking tray until you are ready to assemble the skewers.

    Once all the meatballs mixture has been used to roll the balls then thread them onto the soaked skewers alternating with chopped bell peppers and onions.

    Chicken meatballs and chopped veggies threaded onto soaked wooden skewers and placed on a lined baking tray
    Aim to have all of the meatballs and all of the veggies similarly sized so that they cook evenly.

    Once your skewers are in the oven you are going to make the sauce.

    Now, I use a microwave to make my sauce as I am all about saving time when it comes to prepping lunches for the week ahead, but if you don't like to use a microwave then you go right ahead and use a small saucepan on the stovetop.

    Simply add all of the sauce ingredients, and either microwave or heat on the stovetop until the brown sugar has dissolved and the sauce has thickened up.

    This should take a couple of minutes.

    Once your skewers are done, the meatballs are cooked through and the vegetables are tender, simply use a pastry brush to brush the sweet and sour sauce over the top of all of the skewers.

    Serve and drizzle over any leftover sauce.

    Cooked meatballs on a baking sheet
    Meatballs are ready when they are golden on the outside and cooked completely on the inside.

    💭 Important Teaching Tips

    I have made these sweet and sour chicken skewers so many times and have picked up a few little tips and tricks along the way that I would love to share with you.

    Skewers

    If you are using wooden skewers then be sure to soak them in water for at least 30 minutes before threading the meatballs and vegetables onto them.

    If you can soak them overnight that is even better.

    If you skip this step you run the risk of the wooden ends burning during the cooking process.

    Alternatively, you can use metal skewers.

    Leftover pineapple juice

    This recipe only calls for one cup of pineapple juice.

    If you find that you have some leftovers don't let it go to water, simply add the leftover pineapple juice to a blender alongside some baby spinach, coconut water, frozen avocado, and a frozen banana or two and you have a quick and easy breakfast ready to go.

    It can also be frozen in an ice cube tray or silicone molds.

    Grating onion

    You can grate the onion using a handheld grater if that is what you have.

    I prefer to use the grater attachment on a food processor to grate onions as it prevents the fumes from getting into your eyes and making you look like you have been crying all afternoon.

    If I am pulling out the food processor to grate the onion, then I always use it to mix the ingredients for the meatballs as well, rather than doing it by hand.

    Additions and Substitutions

    If you would like to bulk up your skewers and make the meatballs go further, then add some chunks of fresh or canned pineapple, chunks of zucchini, and some chopped broccoli florets.

    Cooked chicken meatball skewers with tender vegetables
    Skewers are ready with the meatballs are cooked through and the vegetables are tender.

    🥢 Storing Leftovers and Meal Prep Tips

    Leftovers should be stored in an airtight container in the fridge for about 3-5 days.

    These are perfect for meal prepping.

    Simply add some rice to the bottom of a meal prep container, followed by a couple of skewers and simply grab for lunch on the way out the door in the morning.

    TIP: if you would like to serve these hot and do not like to heat plastic meal prep containers in the microwave then invest in some glass meal prep containers.

    Use meal prep containers to pack cooked meatballs and vegetables for lunch
    Pack with some cooked rice and extra sauce for a delicious lunch.

    🍽  What To Serve With Sweet And Sour Chicken Meatballs

    Serve cooked sweet and sour chicken meatballs with some cooked white or brown rice, quinoa, or pasta of choice.

    Any other cooked grain of choice would also work well.

    If you would prefer to keep it on the lighter side of things then you can serve it with a simple side salad, or some lettuce leaves such as baby cos, for stuffing the chicken skewers into (after removing the skewer obviously).

    Packed Lunch: pair with some sliced fruit, Vanilla Greek Yogurt Muffins With Pancake Mix, chopped carrots, cucumber, and radishes with some Easy Homemade Ranch Dip.

    👪 Frequently Asked Questions

    Can sweet and sour chicken meatball skewers be meal prepped?

    Yes, these are perfect for prepping for the week ahead.
    Simply make up the chicken skewers according to the instructions in the recipe card, cook, allow to cool, and pack into meal prep containers alongside some cooked rice.
    They can be eaten hot or cold depending on what you have access to.

    Can I add more vegetables to the skewers?

    Absolutely, I always end up adding more vegetables to my skewers.
    The perfect extras to add to these skewers would be chunks of zucchini, broccoli florets or chunks of fresh or canned pineapple.

    Sweet and sour chicken and meatballs on skewers
    Print Recipe

    Sweet and Sour Chicken Meatball Skewers

    These sweet and sour chicken meatballs on skewers need to make it onto your meal-prepping routine asap. Perfect for dinner one night, and leftovers packed for lunch the following day with some rice, or simply prep a big batch and have lunch sorted for the next few days. These can be eaten hot or cold and are always a hit with kids and adults alike.
    Prep Time20 mins
    Active Time25 mins
    Total Time45 mins
    Course: Main Course
    Keyword: chicken meatball skewers, sweet and sour chicken meatball
    Yield: 4 serves
    Calories: 346kcal

    Materials

    For the sweet & sour sauce:

    • 1 cup pineapple juice
    • 2 tablespoons brown sugar
    • 1 tablespoon ketchup
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon garlic powder
    • Salt & pepper to taste

    For the meatballs:

    • 1 lb (500g) ground chicken
    • 1 egg
    • ½ cup breadcrumbs
    • ½ cup grated onion
    • 1 tablespoon olive oil
    • 2 teaspoons minced garlic
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 tablespoon finely chopped parsley

    Assembling

    • 2 bell peppers diced large
    • 1 red onion diced large

    Instructions

    • Soak the wooden skewers in water for at least 30 minutes before using.

    To Make The Sweet and Sour Sauce

    • Combine the pineapple juice, brown sugar, ketchup, worcestershire, and garlic powder in a microwave safe bowl.
      1 cup pineapple juice, 2 tablespoons brown sugar, 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder
    • Microwave for 1-2 minutes, stirring halway through, until the brown sugar has dissolved and a thick sauce remains.
    • Season with salt & pepper to taste.
      Salt & pepper to taste

    To Make The Meatballs

    • Preheat your oven to 375° F.
    • In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, grated onion, olive oil, minced garlic, garlic powder, salt, and pepper.
      1 lb (500g) ground chicken, 1 egg, ½ cup breadcrumbs, ½ cup grated onion, 1 tablespoon olive oil, 2 teaspoons minced garlic, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
    • Fold in the chopped parsley.
      1 tablespoon finely chopped parsley
    • Form the mixture into 1.5 inch meatballs.

    Assembly

    • Gently skewer the meatballs, red onion chunks, and bell peppers chunks onto the skewers.
      2 bell peppers, 1 red onion
    • Place your skewers onto a baking sheet lined with aluminum foil or sprayed with cooking spray.
    • Place the baking sheet into the oven and bake for 20-25 minutes, flipping the skewers halfway through.
    • Once the meatballs are cooked the whole way through and the veggies are tender, remove them from the oven and use a pastry brush to cover them with the sweet and sour sauce.
    • Serve with steamed rice or grain of choice, or allow to cool completely before storing in meal prep containers and popping into the fridge for 3-5 days.

    Notes

    Substitutions
    You can easily switch out the chicken for ground beef or turkey if preferred.
    If you need to use dried parsley rather than fresh parsley, reduce the amount to 2 teaspoons.
    To bulk up your meal, add chunks of pineapple or broccoli if desired. 
    Skewers
    Be sure to soak your wooden skewers for a minimum of 30 minutes before placing them into the oven. If you can soak them overnight, that’s even better.
    Serving Suggestions
    Serve over cooked white or brown rice, quinoa, or cooked pasta.
    Storing and Prepping
    Store leftovers in an airtight container, such as meal prep containers, in the fridge for 3-5 days.

    Nutrition

    Calories: 346kcal | Carbohydrates: 34g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 234mg | Potassium: 933mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1888IU | Vitamin C: 86mg | Calcium: 63mg | Iron: 2mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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