Chicken Meatball Recipe with Bell Peppers & Soy-Ketchup Gravy

Last Updated on 4 months by Neha Deshmukh

Chicken Meatball Recipe With Bell Peppers & Soy-Ketchup Gravy

Introduction

Okay, let’s be real – sometimes you just need a comforting, flavorful dish that comes together without a ton of fuss. This Chicken Meatball recipe with a vibrant bell pepper and soy-ketchup gravy is exactly that! I first stumbled upon a version of this at a local Indo-Chinese restaurant, and I’ve been tweaking it ever since to get it just right. It’s become a family favorite, and I’m so excited to share it with you. It’s the perfect weeknight meal, and honestly, it’s impressive enough to serve to guests too!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under an hour! The sweet and savory gravy is seriously addictive. Plus, it’s a fantastic way to get a little protein and veggies into your day. It’s a delightful fusion of flavors, leaning into the popular Indo-Chinese cuisine we all adore.

Ingredients

Here’s what you’ll need to make these delicious chicken meatballs:

• 1 Chicken breast
• 2 inch piece of Ginger
• 8-10 Garlic cloves
• 2 Green chili
• 1 Onion
• 2 tbsp Corn flour (plus 2 tbsp for slurry)
• 1 small Egg
• To taste Salt
• For frying Oil
• 6 tbsp Dark soy sauce
• 6 tbsp Hot and sweet tomato ketchup
• 1 cup Red, yellow & green bell pepper (chopped)
• 2 tbsp Corn flour

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Dark Soy Sauce: Don’t skip this! It’s what gives the gravy that beautiful, rich color and a deeper, more complex flavor. Regular soy sauce just won’t cut it.
• Hot & Sweet Ketchup: The balance of sweet and spicy is key. I like to use a brand that has a good kick, but feel free to adjust to your preference.
• Grinding the Chicken: I know it’s an extra step, but grinding the chicken breast yourself gives you the best texture for the meatballs. It results in a much softer, more tender meatball than using pre-ground chicken. Plus, you control the quality!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and pat the chicken breast dry, then grind it into mince. You can use a food processor for this, pulsing until it reaches a mince-like consistency.
2. Next, finely chop the onion. Then, blend the ginger, garlic, and green chilies into a smooth paste.
3. In a large bowl, combine the minced chicken, chopped onion, ginger-garlic-chili paste, 2 tablespoons of corn flour, and the egg. Add salt to taste. Mix everything really well – you want it all nicely combined. If the mixture feels too wet, add a little more corn flour, a tablespoon at a time.
4. Now, shape the mixture into small, bite-sized meatballs.
5. Heat oil in a pan over medium-high heat. Fry the meatballs in batches until they’re golden brown and cooked through. Remove them from the pan and set aside.
6. In the same pan, sauté the chopped bell peppers for about 2 minutes on high heat. You want them to still have a little crunch.
7. Stir in the dark soy sauce and hot & sweet tomato ketchup. Then, add about 1 cup of water and bring it to a simmer. Gently add the fried meatballs to the gravy.
8. Let everything simmer for 5-8 minutes, allowing the meatballs to soak up all that delicious flavor.
9. To thicken the gravy, create a slurry by mixing 2 tablespoons of corn flour with 2 tablespoons of water. Pour the slurry into the gravy and cook, stirring constantly, until it reaches your desired consistency.
10. Garnish with chopped spring onions and sesame seeds. Serve hot with rice or noodles!

Expert Tips

• Don’t overcrowd the pan when frying the meatballs. Fry them in batches to ensure they get nicely browned and crispy.
• For a richer flavor, marinate the chicken mince with a little ginger-garlic paste and salt for about 30 minutes before making the meatballs.
• Taste the gravy as it simmers and adjust the seasoning as needed.

Variations

• Spice Level:
  • Mild: Reduce or omit the green chilies.
  • Medium: Use 1-2 green chilies.
  • Hot: Add an extra green chili or a pinch of chili flakes.
• Festival Adaptations: My friend makes this every Indo-Chinese New Year – it’s a fun, festive dish!
• Gluten-Free Adaptation: Simply use gluten-free corn flour. It works just as well!

Serving Suggestions

This dish is fantastic served with:

• Steamed rice (Basmati is my go-to!)
• Hakka noodles
• A side of stir-fried vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of rice pairs best with this dish? Basmati rice is a classic choice, but jasmine rice or even brown rice would also be delicious.
• Can I use pre-ground chicken instead of grinding it myself? You can, but the texture of the meatballs won’t be quite as tender. If you do use pre-ground chicken, try to find a good quality brand.
• How can I adjust the sweetness/sourness of the gravy? Add a little more ketchup for sweetness or a splash of vinegar or lemon juice for sourness.
• Can this recipe be made ahead of time? You can make the meatballs ahead of time and store them in the refrigerator until ready to fry. The gravy is best made fresh.
• What is the best way to prevent the meatballs from falling apart during frying? Make sure the mixture is well-combined and not too wet. Also, don’t overcrowd the pan and maintain a consistent oil temperature.