Sweet And Sour Chicken Balls
|Ground lean chicken breast/Turkey breast||500 Gram (1 Pound)|
|Garlic||1 Clove (5 gm), minced|
|Egg whites/1 whole egg||2|
|Whole wheat breadcrumbs/White breadcrumbs||1 Cup (16 tbs) (250 Milliliter, Fresh)|
|Ketchup||50 Milliliter (0.25 Cup)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Chopped fresh parsley||2 Tablespoon (25 Milliliter)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), finely chopped|
|Onion||1 , chopped|
|Ketchup||125 Milliliter (0.5 Cup)|
|Plum tomatoes||796 Milliliter, drained and pureed or broken up (28 Ounce Tin)|
|Ginger ale/Cranberry juice||125 Milliliter (0.5 Cup)|
In large bowl, combine ground chicken, minced garlic, egg whites, breadcrumbs, 1/4 cup/50 mL ketchup, salt, pepper and parsley.
Shape into l inch/2.5 cm balls.
To prepare sauce, heat oil in large non-stick saucepan.
Add garlic and onion.
Cook on low heat until fragrant but do not brown.
Add 1/2 cup/125 mL ketchup, tomatoes and ginger ale.
Bring to boil (if sauce is too thick, add about 1/2 cup/125 mL water or additional ginger ale).
Taste and adjust seasonings if necessary.
Add chicken balls to boiling sauce.
Reduce heat and cook gently, uncovered, for 20 to 30 minutes, or until meatballs are tender and sauce is thick.