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Forevermama's Sweet and Sour Meatballs - Asian Style

Here's how you make Forevermama's Sweet and Sour Meatballs - Asian Style
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  • Servings: 7
  • Prep: 30m
  • Cook: 30m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • MEATBALLS
  • 1 pound ground pork
  • 1 teaspoon sesame oil
  • 1/3 cup cornstarch
  • 1 1/2 teaspoons garlic powder
  • 1 large egg
  • 3 tablespoons soy sauce
  • 3 tablespoons oil (for cooking the meatballs)
  • SWEET AND SOUR SAUCE
  • 1/3 cup water
  • 1 teaspoon cornstarch
  • 1/3 cup dry sherry
  • 1/3 cup soy sauce
  • 2 tablespoons tomato paste
  • 1/4 cup sweet red chili sauce
  • Red pepper flakes, to taste (optional)
  • 1/4-1/3 cup brown or granulated sugar (the amount all depends on how sweet you like it and the sweetness that the other ingredients impart).
  • 3-4 tablespoons rice wine vinegar
  • 1-2 cups pineapple chunks (canned, in syrup)
  • 1 tablespoon garlic, minced
  • 2 tablespoons ginger, minced
  • 1 large yellow onion (cut in chunks)
  • 1 green bell pepper (cut in chunks)
  • 1 red bell pepper (cut in chunks)
  • 2 carrots (cut in 1-inch strips)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE MEATBALLS

  • Step 1: In a bowl; mix the ground pork with remaining ingredients up to the soy sauce (the 3 T oil, will be used for cooking the meatballs and are not to be added to the meatball mixture).

  • Step 2: Prior to shaping the meatballs, have a plate ready to set your meatballs inches Wet your hands under cold water. Take small portions of the meat mixture, about the size of walnuts, and roll them in-between your palms, shaping them into balls. Keep wetting your hands as to prevent the meat from sticking to your hands. This will also help in producing an even, smooth surface. Once all meatballs have been shaped and placed in plate; set aside.

  • PREPARING SWEET & SOUR SAUCE

  • Step 3: In a bowl; blend the cornstarch with the water. Add the sherry and ingredients up to the rice vinegar.

  • Step 4: Drain the liquid from the pineapple and add liquid to the sauce mixture. Set the pineapple chunks aside.

  • Step 5: Heat the 3 tablespoons of oil in a wok or skillet and fry the meatballs until evenly browned and cooked through. Remove them from pan using a draining-spoon and place on a paper-towel lined plate.

  • Step 6: To the wok or skillet, adjust oil to measure to around 2 tablespoons of oil, if necessary. To the hot oil, add the onion, peppers and carrots. Add the garlic and ginger about 4 minutes before the vegetables are cooked (being careful to not burn the garlic and ginger). Stir fry for for about a total of 5 - 9 minutes until slightly softened, but retaining it's crispness (remember it will be cooked a bit further after adding the sauce, so be careful to not overcook).

  • Step 7: Give the sauce mixture a stir; pour it into the wok or skillet and bring to a boil, stirring all the time. Add in the meatballs and pineapple chunks and cook, stirring over reduced heat for about 3-5 minutes. Serve hot with rice.

  • NOTE: When I have brought this to different events I've transferred the completed cooked recipe into a crock pot to keep it warm for a potluck service. These have always disappeared and recipes requested.

We hope you enjoy this recipe!

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