Sweet Sour Pork Meatballs Recipes

SWEET AND SOUR PORK MEATBALLS

Steps:

• For meatballs: In a large bowl, beat egg until frothy.
• Stir in breadcrumbs, fresh garlic (if using) 2 tbsp green onions, carrot, gingerroot, salt and pepper; mix in the ground pork.
• Roll pork mixture into 1-inch balls.
• Bake on a foil-lined baking sheet, in a 375 degree F oven for about 15 minutes, or until meatballs are no longer pink inside.
• For sweet and sour sauce: in a bowl, whisk together, pineapple juice, ketchup, vinegar, maple syrup and cornstarch; set aside.
• In a saucepan, heat oil over medium heat; cook onion, garlic and fresh ginger, stirring often, for about 4 minutes.
• Stir in pineapple juice mixture; bring to a light boil, reduce heat, simmer, stirring occasionally, until thickened (about 5 minutes).
• Add in the meatballs to coat.
• Transfer to a baking dish.
• Cover and bake in 350 degree F oven for 25 minutes stirring often.
• Sprinkle with remaining green onions.
• Note: these meatballs can be made ahead of time, and frozen until ready to use in this dish, just shape into balls and freeze on a cookie sheet.

THE BEST SWEET AND SOUR PORK MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
• While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.

SWEET AND SOUR PORK MEATBALLS

Steps:

• Combine the pork, breadcrumbs, seasonings and egg yolk in a large bowl.
• Mix until combined. With damp hands, form the mixture into meatballs (I make mine just smaller than golf balls).
• In a large skillet or frying pan, cook the meatballs in a splash of oil until golden brown on all sides. Remove from the heat and set aside.
• Whisk the cornstarch, ketchup, soy sauce, brown sugar, vinegar and water together.
• Pour into the same pan you used for the meatballs. Allow to simmer gently until thickened and smooth.
• Add the meatballs to the sauce and cook for 2-3 minutes, until the meatballs are golden and sticky.
• Serve the meatballs and sauce over rice or noodles and garnish with spring onion.