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Chinese Sweet and Sour Pork Meatballs Recipe
Chinese Sweet and Sour Pork Meatballs are a crowd-pleaser with crispy, tender meatballs drenched in a tangy, sweet sauce. Ideal for any meal, they’re a simple yet impressive dish.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
Meatballs
- 700 g – 1 ½ lbs pork mince
- 1 tsp ginger paste OR 1-inch piece
- 2 tsp garlic paste OR 4 cloves
- ½ tsp Chinese 5 spice
- 2 tsp sesame oil
- 1 ¼ tsp salt
Stir-Fry
- 1 ½ tbsp vegetable oil
- ½ onion – halved and sliced
- 1 red capsicum / bell pepper – cut into bite-sized pieces
- 250 g – 8 oz canned pineapple pieces in natural juice
- Sauce
- ½ cup white sugar
- ⅓ cup apple cider vinegar
- 3 tbsp pineapple juice from the canned pineapple pieces
- 3 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp oyster sauce
Instructions
Meatballs
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Using your hands, mix together all the ingredients in a large bowl.
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Wet both hands with some water and shape the mixture into about 50 meatballs. Set aside.
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Heat a wok or skillet with some oil and pan-fry the meatballs until they turn light golden brown. Drain them on a plate lined with paper towels.
Stir-Fry
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Mix together the sauce ingredients and set aside.
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Mix the thickener in a separate small bowl.
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:Heat the vegetable oil in a wok or skillet over high heat. Add the onion and cook for 1 minute.
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Add the bell pepper and stir-fry for 2 minutes.
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Add the mixed sauce ingredients and stir until the sugar dissolves and the sauce begins to bubble.
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Add the thickener. Bring the sauce to a simmer, stirring constantly. Then, cook until the sauce thickens to a syrupy consistency, which will take about 2-3 minutes.
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Add the meatballs. Stir to coat well with the sauce.
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Add the pineapple pieces and warm them through, and remove from the stove.
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Serve hot with steamed rice or fried rice.
Recipe Notes
You can bake the meatballs instead of frying them. Spray them with oil and bake at 210°C – 425°F for 15 minutes, or until fully cooked.