1. Preheat the Oven and Prepare the Meatball Mixture

Start by preheating your oven to 400°F (200°C). While the oven is warming up, we’ll get the meatballs ready.

In a large bowl, combine your ground chicken (or turkey), breadcrumbs, egg, garlic, onion powder, soy sauce, salt, and pepper. If you want to get fancy, you can add some freshly chopped parsley for a burst of color and flavor.

Helpful Tip: Try not to overwork the mixture as you combine everything. Overmixing can make your meatballs dense, and we want them to be tender and juicy!

2. Shape the Meatballs

Once your mixture is ready, it’s time to form the meatballs. Using your hands or a small ice cream scoop, shape the meatballs into roughly golf-ball-sized portions (about 1 1/2 inches in diameter). You should get around 18-20 meatballs.

Place the meatballs on a parchment-lined baking sheet or a baking sheet with a wire rack. The wire rack helps the meatballs cook evenly and prevents them from sitting in their juices, but if you don’t have one, no worries! A regular baking sheet works just fine.

3. Bake the Meatballs

Pop your meatballs into the preheated oven and bake for about 15-20 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F).

Pro Tip: Want an extra-crispy exterior? Turn on the broiler for the last 2 minutes of cooking time, but keep a close eye on them so they don’t burn!

4. Make the Sweet and Sour Sauce

While the meatballs are baking, let’s whip up that irresistibly tangy sweet and sour sauce. In a medium saucepan over medium heat, combine the ketchup, soy sauce, rice vinegar, brown sugar, and pineapple juice. Stir everything together until the sugar is dissolved, then bring the mixture to a simmer.

Next, add your chopped bell peppers and pineapple chunks (if using). Let the sauce simmer for about 5 minutes, allowing the bell peppers to soften slightly.

To thicken the sauce, stir in the cornstarch slurry (the cornstarch mixed with water). Let the sauce simmer for another minute or two until it thickens to your liking.

Note: If you want a smoother sauce, you can skip the bell peppers and pineapple chunks, but I love the extra texture they add!

5. Coat the Meatballs in Sauce

Once the meatballs are done baking, carefully transfer them into the saucepan with your sweet and sour sauce. Gently toss the meatballs in the sauce, making sure they’re fully coated.

Allow the meatballs to simmer in the sauce for an additional 5-7 minutes. This helps the flavors soak into the meatballs, making them extra delicious.

6. Garnish and Serve

Now comes the fun part—serving! Sprinkle sesame seeds and sliced green onions over the top of your sweet and sour meatballs for a fresh, bright garnish.

Serve them over steamed white rice, fried rice, or even noodles. You can also serve them as a fun appetizer with toothpicks for dipping!