Created by Gerry on October 31, 2011
Step 1: In large mixing bowl combine and mix: ground meat, sugar, black pepper, dry ginger, soy sauce, the tapioca or cornstarch, minced onion, Chinese Five Spice Powder,the water chestnuts which are optional
Step 2: Mix and knead for at least two minutes to insure proper marination, form into even sized balls
Step 3: Fry in oil and drain (I never fry my meatballs, I put them on a cookie sheet and bake at 350 for about twenty minutes or until done)
Step 4: Meanwhile make the Sweet and Sour Sauce: in sauce pot on medium heat whisk together vinegar, sugar, tomato paste, the tapioca starch or cornstarch, the cup of water (or water/pineapple juice mix)
Step 5: Bring to boil stirring while cooking (using a whisk keeps it nice and smooth) when mixture reaches boiling point add the meatballs and heat through
Step 6: Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook. (I like to cook the carrots separately to avoid over cooking)