Sweet and Sour Chicken Meatball Foil Packets

Discover an easy, delicious summer dinner with my Sweet and Sour Chicken Meatball Foil Packets, featuring minimal ingredients and effortless clean-up!

Summer is here, and you know what that means – it’s time for easy, breezy, and downright delicious dinners that you can whip up in no time (like with your eyes closed, seriously!). Today, I’m sharing a recipe that’s perfect for those warm summer evenings when you want something tasty but don’t feel like spending hours in the kitchen and you’re multi-tasking with the kids. Say hello to Sweet and Sour Chicken Meatball Foil Packets! They can be done in the oven or if you prefer throw them on the grill!

Picture this: juicy caramelized onion chicken meatballs, vibrant sweet peppers, crunchy onions, and juicy pineapple chunks all wrapped up in a cozy foil packet, and finished with a drizzle of sweet and tangy Japanese BBQ sauce. It’s a flavor explosion that’s not only super easy to make but also a breeze to clean up. Seriously, this might just be your new summer dinner go-to.

Why You’ll Love This Recipe

  1. Minimal Ingredients: You don’t need a long shopping list to make something amazing. With just a handful of ingredients, you’ll have a meal that tastes like you spent hours crafting it.
  2. Easy Clean-Up: The beauty of foil packet dinners is the lack of dishes! Everything cooks in the foil, so you can spend more time enjoying your evening and less time scrubbing pots and pans.
  3. Perfect for Summer: Light, flavorful, and packed with seasonal ingredients, this dish is the epitome of summer dining.

Ingredients You’ll Need:

  • Caramelized onion chicken meatballs (store-bought or homemade)
  • Sweet peppers (red, yellow, and orange for a burst of color)
  • Yellow onion
  • Pineapple chunks
  • Japanese BBQ sauce (you can find this in the international aisle of most grocery stores)
  • Basmati rice (for serving)

How to Make It:

  1. Prep the Ingredients: Start by preheating your oven to 425°F . While it’s heating up, chop your sweet peppers and onion into bite-sized pieces. Drain the pineapple chunks if you’re using canned.
  2. Assemble the Packets: Lay out your foil sheets and start layering. Place a few chicken meatballs in the center of each sheet, followed by the peppers, onions, and pineapple chunks. Drizzle generously with Japanese BBQ sauce.
  3. Seal and Bake: Fold the foil over the ingredients, crimping the edges to seal the packets tightly. Pop them in the oven for about 25 minutes, until the meatballs are cooked through and the veggies are tender.
  4. Serve: Carefully open the foil packets (watch out for steam!) I like to broil for an additional minute on high to further caramelize the meatballs, but this optional! Serve over a bed of fluffy basmati rice. You can drizzle a bit more BBQ sauce on top if you’re feeling extra saucy.
Yield: 3 servings

Sweet and Sour Chicken Meatball Foil Packets

Sweet and Sour Chicken Meatball Foil Packets

Discover an easy, delicious summer dinner with my Sweet and Sour Chicken Meatball Foil Packets, featuring minimal ingredients and effortless clean-up.

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 1 minute
Total Time 31 minutes

Ingredients

  • 1 package of Caramelized onion chicken meatballs (store-bought or homemade)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow onion, diced Sweet peppers
  • 1/2 can pineapple chunks, drained
  • Japanese BBQ sauce to taste, about 2 tbsp per foil packet plus more for serving
  • Basmati rice (for serving)

Instructions

  1. Prep the Ingredients: Start by preheating your oven to 425°F . While it’s heating up, chop your sweet peppers and onion into bite-sized pieces. Drain the pineapple chunks if you’re using canned.
  2. Assemble the Packets: Lay out your foil sheets and start layering. Place a few chicken meatballs in the center of each sheet, followed by the peppers, onions, and pineapple chunks. Drizzle generously with Japanese BBQ sauce.
  3. Seal and Bake: Fold the foil over the ingredients, crimping the edges to seal the packets tightly. Pop them in the oven for about 25 minutes, until the meatballs are cooked through and the veggies are tender.
  4. Serve: Carefully open the foil packets (watch out for steam!) I like to broil for an additional minute on high to further caramelize the meatballs, but this optional! Serve over a bed of fluffy basmati rice. You can drizzle a bit more BBQ sauce on top if you’re feeling extra saucy.

Tips for the Perfect Foil Packets:

  • Don’t overstuff: Make sure there’s enough room in the foil packet for air to circulate. This ensures even cooking and helps the flavors meld together beautifully. I used 5 meatballs per foil packet.
  • Use heavy-duty foil: This prevents any leaks and makes handling easier. Or just double the foil layers
  • Grill option: Feeling like grilling? These packets are also fantastic on the grill. Just cook them over medium heat for about 20-25 minutes.

Why This Recipe is a Summer Must-Have:

There’s something incredibly satisfying about the simplicity of this meal. The sweet and tangy flavors from the Japanese BBQ sauce, combined with the savory meatballs and fresh veggies, create a harmony that’s hard to beat. Plus, the pineapple adds a delightful tropical twist that feels just right for summer.

So, next time you’re pondering what to make for dinner, give these Sweet and Sour Chicken Meatball Foil Packets a try. They’re fun, easy, and oh-so-tasty – everything a summer meal should be. Happy cooking, and enjoy every bite!

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