Sweet and Sour Pork Balls

"One of my daughter's fav meals."
 
Download
photo by gailanng photo by gailanng
photo by gailanng
photo by Bonnie G #2 photo by Bonnie G #2
photo by PalatablePastime photo by PalatablePastime
Ready In:
30mins
Ingredients:
17
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Mix pork with sesame oil, then add cornstarch, egg and soy sauce, ensuring that each is well encorporated.
  • Prepare walnut-sized meatballs (keeping hands wet helps keep meat from sticking so bad) and store them on a plate.
  • Prepare sauce by mixing cornstarch with cold water, then adding each of dry sherry, soy sauce, tomato paste, sugar, vinegar, and the liquid from the pineapple, making sure mixture is well blended.
  • Heat oil in your wok and cook the meatballs until they are browned and cooked through; remove with a slotted spoon and drain.
  • Add the onion, green pepper, and carrots to the oil in the wok, and stir-fry until they are crisp-tender.
  • Briefly stir sauce before adding to pan, and bring all to a boil, stirring continuously.
  • Add the meatballs and the pineapple, and stir-fry for several minutes more until everything is thickened and heated through; adjust thickening with cornstarch and water to your taste, if necessary.
  • Serve with hot cooked rice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very tasty! The sesame oil gives the meatballs a wonderful flavor. Recipe doesnt say how much water to use with the cornstarch, I used 1 tsp.The sauce didn't need any more thickening. Thanks for posting. =)
     
  2. A great dish! I found that the sesame oil added a really nice flavour to the meat. I had a bit of trouble getting the meat to stick together when I was frying the pork balls, but it turned out ok. I think next time I may bake the meatballs ahead of time in the oven and freeze them already baked, I think that would make it a great "make ahead" meal. The sauce was very good and the vegetables were a perfect blend of flavours.
     
  3. The first things my DH said as he walked through the door was, "Something smells good!" Then, after the meal he said I should add this to my cooking repertoire! Plus, both he and my youngest daughter has seconds! So, your recipe was a hit! I didn't have sesame seed oil, nor dry sherry, nor tomato paste. So, I added a little ground ginger to the meat mixture; used apple juice instead of the sherry, and used ketchup instead of the tomato paste (I skipped the white wine vinegar, since ketchup has vinegar in it) I also substituted celery for the green pepper, since green peppers aren't my family's favorite. Anyway, the flavor may have been completely different from the original recipe, but it was a success and I credit you for the inspiration! I plan on trying it again...with the sesame seed oil, tomato paste...etc! YUM!
     
  4. Great balls of fire! My family absolutely adore them. They are so good to serve as an appetizer or with steamed rice. I was out of time so I made the pork balls and just used the ready made sweet and sour sauce (Chicken Tonight- Sweet and Sour Sauce). and still came out GOOD. Definitely a quick and easy one to make and serve for unexpected guest when u dont have much time.
     
  5. These are fantastic. Love the sesame flavour through the meatballs. Another recipe where I was able to put everything together in the morning and then just cooked them at night. Sue L gives a great hint here to keep your hands wet when shaping meatballs, I feel this is really important to do this as it stops the meat from sticking and breaking apart.
     
Advertisement

Tweaks

  1. The first things my DH said as he walked through the door was, "Something smells good!" Then, after the meal he said I should add this to my cooking repertoire! Plus, both he and my youngest daughter has seconds! So, your recipe was a hit! I didn't have sesame seed oil, nor dry sherry, nor tomato paste. So, I added a little ground ginger to the meat mixture; used apple juice instead of the sherry, and used ketchup instead of the tomato paste (I skipped the white wine vinegar, since ketchup has vinegar in it) I also substituted celery for the green pepper, since green peppers aren't my family's favorite. Anyway, the flavor may have been completely different from the original recipe, but it was a success and I credit you for the inspiration! I plan on trying it again...with the sesame seed oil, tomato paste...etc! YUM!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes