Instead of reaching for the Chinese takeaway menu, try making this super easy, and healthier, sweet and sour sauce and making these Sweet and Sour Chicken Meatballs.
Add the chicken mince to a bowl with 3 Shallots, 0.5 teaspoon Chinese five spice, 2 Garlic clove, 30 g Fresh ginger, 1 Egg, 50 g Panko breadcrumbs and 1 pinch Sea salt and black pepper.
Mix well and then form into meatballs. Refrigerate for 15 mins.
Put the meatballs on a baking tray and bake for 12-15 mins until cooked through.
Heat 1 tablespoon Sesame oil in a pan and add 1 Green bell pepper and cook for 4 mins. Add the cooked meatballs, 100 g Pineapple chunks and 2 portion Homemade sweet and sour sauce. Heat through.
Serve over rice topped with Sesame seeds and Spring onion (Scallion) (optional).
Notes
You could make this spicier by adding a sprinkling of red chilli flakes before serving.
To make sure you have even sized meatballs (this will help them all to cook evenly), use an ice cream scoop to scoop out the mixture.
Once you have rolled the meatballs in to ball shape, put them in the fridge for 30 minutes - this will help them to keep their shape when they are baking in the oven.
You can swap the chicken breast for boneless and skinless chicken thighs when making the meatballs - they will be much juicier.