Sweet and Sour Pork Meatballs
Treat your family to sweet and sour pork meatballs. Easy-to-make with an irresistible flavor combination of pineapple and sweet chili sauce. Serve the meatballs over rice or noodles.
Ingredients
For the meatballs
- 1 pound ground pork, lean
- ½ cup breadcrumbs, fresh
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp chopped cilantro
- 4 green onions, finely chopped
- 2 cloves garlic, minced or grated
- 1 tsp ginger, grated
- ¼ tsp fine salt
For the sauce
- 1 (8-ounce) can pineapple chunks, drained, 2 tablespoons juice reserved
- 4 tbsp sweet chili sauce, such as Mae Ploy
- 2 tbsp ketchup
- 2 tbsp brown sugar, or to taste
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tsp low-sodium soy sauce
- 1 tbsp water
- 1 tsp cornstarch
For the stir-fry
- 1 tbsp vegetable oil
- 1 medium onion, sliced
- ½ red bell pepper
- ½ green bell pepper
Recommended Equipment
- KitchenAid nonstick wok
Instructions
- Heat the oven to 375°F and place a cooling rack on a baking sheet.
- Combine the ground pork, breadcrumbs, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, chopped cilantro, green onions, minced garlic, grated ginger, and salt. Mix well and shape into 1-inch balls (about 3/4 ounce each). Arrange them on the rack and bake in the preheated oven for about 25 minutes or until thoroughly cooked. The meatballs will register at least 160°F in the center.1 pound ground pork (lean) | 1/2 cup breadcrumbs (fresh ) | 1 tbsp soy sauce | 1 tbsp rice vinegar | 2 tbsp chopped cilantro | 4 green onions ( finely chopped) | 2 cloves garlic (minced or grated) | 1 tsp ginger (grated) | 1/4 tsp fine salt
- Drain the pineapple chunks, reserving 2 tablespoons of the juice for the sauce. Set the pineapple chunks aside.
- In a small bowl, combine the chili sauce, ketchup, 2 tablespoons of brown sugar, 2 tablespoons of rice vinegar, and 2 teaspoons of soy sauce.4 tbsp sweet chili sauce (such as Mae Ploy) | 2 tbsp ketchup | 2 tbsp brown sugar (or to taste) | 2 tbsp rice vinegar or apple cider vinegar | 2 tsp low-sodium soy sauce
- Whisk the water and pineapple juice with the cornstarch in a small bowl; add it to the sauce mixture and blend well.1 tbsp water | 1 tsp cornstarch
- Heat the oil in a wok or sauté pan over medium-high heat. Add the onion and red and green bell peppers when the oil is hot but not smoking. Cook, stirring constantly, until the vegetables are just tender.1 tbsp vegetable oil | 1 medium onion (sliced) | 1/2 red bell pepper | 1/2 green bell pepper
- Add the sauce mixture, the pineapple chunks, and the meatballs. Cook until the sauce is thickened and the meatballs are hot.1 (8-ounce) can pineapple chunks, drained, 2 tablespoons juice reserved
Nutrition
Calories: 467kcalCarbohydrates: 30gProtein: 23gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 82mgSodium: 656mgPotassium: 582mgFiber: 2gSugar: 16gVitamin A: 703IUVitamin C: 40mgCalcium: 75mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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