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Sweet and Sour Chicken Balls

Serves 10-12

Free of: Gluten and top allergens


Chicken Balls

  • 1 1 ⁄2 lbs (0.7 kg) ground chicken
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 cup (250 mL) fresh basil leaves, roughly chopped
  • 3 green onions, minced
  • 1 tsp hot chili sauce (Look for allergy-friendly, gluten-free brand)
  • 1 tbsp ground allspice
  • Salt and pepper
  • 1 cup (250 mL) cornmeal
  • 1 ⁄4 cup (60 mL) allergy-friendly vegetable oil or olive oil

Sweet and Sour Sauce

  • 1 cup (250 mL) pineapple juice
  • 1 cup (250 mL) ketchup
  • 1 ⁄4 cup (60 mL) brown sugar
  • 1 ⁄4 cup (60 mL) rice wine vinegar


  1. Add all ingredients for chicken balls to a large bowl, except the cornmeal and vegetable oil. Stir until thoroughly combined.
  2. Using your hands, take about 2 tbsp of mix, and roll into a ball. Continue this process until the mixture is used up.
  3. Place cornmeal in a wide, flat bowl. Roll chicken balls in to coat.
  4. Using a large sauté pan, heat the oil over medium heat. Add balls and turn often, until cooked through and golden brown.
  5. For the sauce: combine ingredients in a saucepan. Bring to a boil, reduce heat to a simmer for 3 minutes, stirring occasionally. Remove from heat.
  6. Serve warm chicken balls on skewers. Drizzle with sauce.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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More Festive Appetizers:
– Hearty Minestrone Soup
– Beef and Green Onion Skewers
– Quinoa, Cranberry and Squash Spoons

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