I love Sweet and Sour anything, so it was one of the first things I adapted for the Low Fodmap diet! Today, after perfecting my recipe, I am very happy to share with you these Low Fodmap Sweet and Sour Pork Meatballs!
To make this dish suitable for the Low Fodmap diet, you need to use Low Fodmap ketchup. There are some brands commercially available, however, I just make my own as it takes under 20 minutes to make! Click here for the recipe.
Also, I prefer to use fresh pineapple and I avoid adding pineapple juice to my sauce, which would make the dish High Fodmap.
We all love meatballs in our house, so these were a super hit with my family as well. That said, you can also use the sauce to make other stir-fries like chicken or shrimp, or vegetables… The only limit will be your imagination! Or your tastebuds! Hahahaha
Serve these delicious Low Fodmap Sweet and Sour Pork Meatballs with rice for a complete meal the whole family will enjoy!
So, tell me, what is your favourite Chinese dish?
Enjoy and let me know how you like it in the comment section below. Also, don’t forget to check out the video recipe.
Low Fodmap Sweet and Sour Pork Meatballs
- 500 gms – 1 lb pork mince
- 2 tsp ginger grated
- 1 tbsp garlic-infused olive oil
- ½ tsp Chinese 5 spice
- 1 tsp sesame oil
- 1 tsp salt
- 1½ tbsp vegetable oil or spray
- 150 gms red capsicum/bell pepper cut into bite-size pieces
- 200 gms – 8 oz. fresh pineapple cut into bite-size pieces
- 8 spring onions green parts only, sliced
- 6 tbsp white sugar
- 5 tbsp rice vinegar
- 4 tbsp low fodmap ketchup
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp Oyster Sauce
- ¼ tsp salt
- 4 tbsp water
- 1 tbsp corn starch + 2 tbsp water mixed together
Using your hands, mix together all the ingredients in a big bowl.
Wet both hands with some water and shape into meatballs. Set aside.
Spray with oil and bake at 210°C – 425°F for 15 minutes or until cooked through. Keep aside.
Mix together the sauce ingredients and keep aside.
Mix together the thickener in a separate small bowl.
Heat the vegetable oil in a wok or skillet over high heat.
Add the bell pepper and stir fry for 2 minutes.
Add the mixed sauce ingredients and stir until the sugar has dissolved and the sauce begins to bubble.
Add the thickener. Bring to a simmer, stirring constantly. Then cook until the sauce thickens to a syrup consistency – this will take about 2-3 minutes.
Add the meatballs. Stir to coat well with the sauce.
Add the pineapple pieces and green onion stalks (just to warm) and remove from the stove.
Serve hot with rice.
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