Sweet & Sour Chicken Balls With Brown Rice

Recipe by Bergy
READY IN: 1hr 5mins


  • Chicken Balls
  • 1
    egg, slightly beaten
  • 34
    cup fine breadcrumbs
  • 14
    cup yam, cooked and mashed
  • 1 12
    teaspoons fresh sage, finely chopped
  • 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
  • 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)


  • 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.