Sweet & Sour Chicken Balls With Brown Rice

"The sauce is lovely poured over the rice. The balls seem quite soft when you are making them but they do firm up during the cooking. If you wish firmer chicken balls add more bread crumbs, but only a few. Make sure that you coat them well with crumbs so they turn golden when you are browning them. A green salad goes well with this dish."
 
Download
photo by Bergy photo by Bergy
photo by Bergy
Ready In:
1hr 5mins
Ingredients:
20
Serves:
4
Advertisement

ingredients

  • Chicken Balls

  • 1 lb ground chicken
  • 1 egg, slightly beaten
  • 34 cup fine breadcrumbs
  • 14 cup yam, cooked and mashed
  • 1 12 teaspoons fresh sage, finely chopped
  • 1 tablespoon dried parsley flakes
  • 12 teaspoon mustard powder
  • 3 tablespoons onions, finely chopped
  • salt & pepper
  • 14 cup fine breadcrumbs (to coat the balls)
  • 34 teaspoon mixed Italian herbs (or use Italian Herb Bread crumbs)
  • Sauce

  • 1 (14 ounce) can tomato sauce
  • 6 tablespoons honey
  • 4 tablespoons balsamic vinegar
  • 14 cup grated carrot
  • 1 tablespoon Worcestershire sauce
  • 14 cup green pepper, finely chopped
  • 1 teaspoon chili flakes (optional)
  • 1 jalapeno pepper, finely chopped (optional)
  • Rice

  • 3 cups cooked brown rice (apprx 1 1/3 cups raw rice)
Advertisement

directions

  • Mix all the Chicken Ball ingredients together except the 1/4 cup crumbs and Italian herbs.
  • Use your hands to evenly blend all the ingredients together.
  • Form 2" Balls, roll them in your hands to get them even and well formed (you should have 12 balls).
  • Mix the 1/4 cup of crumbs& Italian herb.
  • Coat each ball with the crumbs, place on a plate and put in the fridge while making the sauce and cooking the rice.
  • Put your Brown rice on to cook it make take 30 minutes depending of your cooking method.
  • Put all your sauce ingredients in a saucepan, stir well, bring to a boil and simmer apprx 20 minutes or until it has thickened slightly.
  • Brown the chicken balls in a lightly oiled skillet, roll them around so they get golden all over.
  • Pour the sauce over them cover and simmer for 15 minutes over medium-low heat, turn them once or twice.
  • Serve with hot cooked Brown Rice.
  • I like the sauce over the rice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Cut back the bread crumbs to 1/2 cup total and ended up baking rather than frying the balls. Sauce was delicious, and I loved the addition of the carrot!
     
Advertisement

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes