Sweet & Sour Pork Meatballs

Prep Time
Cook Time
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"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (558.6 g)
  • Calories 891.4
  • Total Fat - 42.7 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 347.5 mg
  • Sodium - 1472 mg
  • Total Carbohydrate - 74.9 g
  • Dietary Fiber - 10.1 g
  • Sugars - 18.7 g
  • Protein - 54.7 g
  • Calcium - 179.2 mg
  • Iron - 6.9 mg
  • Vitamin C - 61.4 mg
  • Thiamin - 1.4 mg

Step 1

Place the bread in a bowl and cover with the milk and set aside for 2 minutes to soak and then squeeze out the milk and place the bread in a large bowl.

Step 2

Add the pork mince, shallot, ginger, garlic, cornflour, egg and 1 tablespoon soy sauce to the bread mixture and using your hands to mix gently to combine and then season.

Step 3

Roll tablespoonfuls of the mixture into balls and transfer to a plate.

Step 4

Heat 1 tablespoon oil in a large frying pan over medium heat and add the meatballs, in batches, and cook, tossing, for 8 minutes or until golden and then transfer to a separate plate.

Step 5

Heat the remaining 1 tablespoon oil in the pan over medium-high heat and add the onion and capsicum and cook, stirring, for 3-4 minutes or until slightly softened and then reduce heat to low and add the pineapple and juice from the can, tomato sauce, vinegar, sugar and remaining 2 tablespoons soy sauce and bring to the boil and then reduce the heat to medium and add the meatballs and cook, stirring, for 4-5 minutes or until the meatballs are cooked through and the sauce thickens.

Step 6

Divide rice among serving bowls and top with meatballs and sauce and scatter over coriander and bean sprouts, if you like.

Tips & Variations

No special items needed.