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Low Fodmap Sweet and Sour Pork Meatballs
Low Fodmap Sweet and Sour Pork Meatballs – a Chinese classic adapted for the more delicate tummies that tastes just as good as the "original"!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Ingredients
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
Stir Fry
- 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
Sauce
- 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
- Thickener
- 1 tbsp corn starch + 2 tbsp water mixed together
Instructions
Meatballs
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Using your hands, mix together all the ingredients in a big bowl.
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Wet both hands with some water and shape into meatballs. Set aside.
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Spray with oil and bake at 210°C – 425°F for 15 minutes or until cooked through. Keep aside.
Stir Fry
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Mix together the sauce ingredients and keep aside.
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Mix together the thickener in a separate small bowl.
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Heat the vegetable oil in a wok or skillet over high heat.
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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 has dissolved and the sauce begins to bubble.
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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.
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Add the meatballs. Stir to coat well with the sauce.
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Add the pineapple pieces and green onion stalks (just to warm) and remove from the stove.
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Serve hot with rice.