Forevermama's Sweet and Sour Meatballs - Asian Style

30m
Prep Time

30m
Cook Time

1h
Ready In

Recipe: #16486

December 28, 2014

Categories: Pineapple, Peppers, Asian, Game/Sports Day, New Years, Potluck, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, Non-Dairy, more

recipe by:
ForeverMama

"I like serving these for potlucks and for different events or as a comfort food to be served at home. This type of meatball recipe became pretty popular in the late 70's into the 80's, but they're still a favorite and hasn't gone out of style in my house."

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (269 g)
Calories 393.6
Total Fat - 21.1 g
Saturated Fat - 6.2 g
Cholesterol - 90.6 mg
Sodium - 1492 mg
Total Carbohydrate - 30 g
Dietary Fiber - 3.7 g
Sugars - 15 g
Protein - 20.8 g
Calcium - 52.1 mg
Iron - 2 mg
Vitamin C - 61.7 mg
Thiamin - 0.6 mg

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.

Tips

No special items needed.

3 Reviews

Write Review

Mia in Germany

This was awesome! I used ground beef and brown erythritol instead of the sugar but otherwise followed the recipe as written. Actually I made it twice already to freeze some, and forgot to come back to review it! Thanks for this keeper!

QueenBea

I made this as instructed except for using 1 cup fresh pineapple and it was divine. This will be made again for sure. Thx for sharing this here.

ImPat

I used lean minced beef instead of the pork otherwise followed the recipe. The sauce tasted well balanced before it went into the pan but once the pineapple pieces were added it became very sweet and you couldn't really taste the sourness that was initially there. The DH did say he wouldn't have minded a chilli been added but then we like spicy too. Otherwise a good easy midweek meal, thank you ForeverMama, made for Pick Me tag game.