In a large bowl, combine all meatballs ingredients except cooking oil. Mix well. If mixture is not firm enough to roll into balls, add more Panko breadcrumbs 1 tbsp at a time.
Grab a small piece of the meat mixture and roll into 1 1/2 - 2 inch balls (see Note 1).
Add cooking oil to skillet and set to medium heat. Once oil is heated, bring meatballs to skillet. Avoid overcrowding and cook in two batches if needed. Sear on one side for 1-2 minutes until golden brown, then continuously flip and sear other sides to make sure the entire meatball is cooked. Alternatively, you can bake it in the oven for 20 minutes at 400℉.
Cover skillet and lower to medium low heat if needed (see Note 2).
Once meatballs are cooked or reaches 165º F when using a meat thermometer, remove from skillet and bring to a large bowl.
Using the same skillet (add more cooking oil if needed), saute sliced bell peppers until softened. Season with a pinch of salt. Remove from heat.
Heat a small pot to medium heat and bring all the Sweet and Sour Sauce ingredients to a boil. Lower to medium low heat and cook for another few minutes until sauce is thickened. Remove from heat.
Toss chicken meatballs evenly in sweet and sour sauce.
Serve and enjoy!
Notes
Note 1: Refrigerating mixture can help firm up mixture and makes it easier to roll into balls. Note 2: This is to ensure the insides of the meatballs are cooked thoroughly without burning the outsides. If covering, make sure to not cover for an extended period of time. Check every 30 second and keep flipping meatballs.