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Low Fodmap Sweet and Sour Pork Meatballs

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"!
Course Main
Cuisine Chinese
Keyword Chinese, low FODMAP, pork, stir-fry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Manuela Zangara



  • 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

  • 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
  • Thickener
  • 1 tbsp corn starch + 2 tbsp water mixed together



  1. Using your hands, mix together all the ingredients in a big bowl.
  2. Wet both hands with some water and shape into meatballs. Set aside.
  3. Spray with oil and bake at 210°C – 425°F for 15 minutes or until cooked through. Keep aside.

Stir Fry

  1. Mix together the sauce ingredients and keep aside.
  2. Mix together the thickener in a separate small bowl.
  3. Heat the vegetable oil in a wok or skillet over high heat.
  4. Add the bell pepper and stir fry for 2 minutes.
  5. Add the mixed sauce ingredients and stir until the sugar has dissolved and the sauce begins to bubble.
  6. 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.
  7. Add the meatballs. Stir to coat well with the sauce.
  8. Add the pineapple pieces and green onion stalks (just to warm) and remove from the stove.
  9. Serve hot with rice.