I like serving these for potlucks and for different events or as a comfort food to be served at home. This type of meatball recipe became pretty popular in the late 70's into the 80's, but they're still a favorite and hasn't gone out of style in my house.
My Private Note
Units: US | Metric
- 1 lb ground pork
- 1 teaspoon sesame oil
- 1/3 cup cornstarch
- 1 egg
- 3 tablespoons soy sauce
- 3 tablespoons oil
Sweet and Sour Sauce
- 1/3 cup water
- 1 teaspoon cornstarch
- 1/3 cup dry sherry
- 1/3 cup soy sauce
- 1/4 cup tomato paste
- 1/3 cup granulated sugar
- 3 tablespoons white wine vinegar
- 1 cup pineapple chunks in syrup (canned)
- 1 large onion, cut in chunks
- 1 green bell pepper, cut in chunks
- 1 red bell pepper, cut in chunks
- 2 carrots, cut in 1-inch strips
- 2In a bowl; mix the ground pork with the sesame oil until well mixed, then mix in the cornstarch, egg and soy sauce.
- 3Prior to shaping the meatballs, have a plate ready to set your meatballs inches Wet your hands under cold water. Take small portions of the meat mixture, about the size of walnuts, and roll them in-between your palms, shaping them into balls. Keep wetting your hands as to prevent the meat from sticking to your hands. This will also help in producing an even, smooth surface. Once all meatballs have been shaped and placed in plate; set aside.
- 4Preparing Sweet and Sour Sauce:.
- 5In a bowl; blend the cornstarch with the water. Add the sherry, soy sauce, tomato paste, sugar, and vinegar. Drain the liquid from the pineapple and add liquid to the sauce mixture. Set the pineapple chunks aside.
- 6Heat the 3 tablespoons of oil in a wok or skillet and fry the meatballs until evenly browned and cooked through. Remove them from pan using a draining-spoon and place on a paper-towel lined plate.
- 7To the hot wok or skillet add more oil if necessary. To the hot oil, add the onion, peppers and carrots. Stir fry for about 5 - 9 minutes until slightly softened.
- 8Give the sauce mixture a stir; pour it into the pan and bring to a boil, stirring all the time. Stir in the meatballs and pineapple chunks and cook, stirring over reduced heat for about 3-5 minutes. Serve hot with rice.
- 9NOTE: When I have brought this to different events I've transferred the completed cooked recipe into a crock pot to keep it warm for a potluck service. These have always disappeared.
Browse Our Top Meatballs Recipes
You Might Also Like...View All Meatballs Recipes
Nutritional Facts for Forevermama's Sweet and Sour Meatballs - Asian Style
Serving Size: 1 (224 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 434.6
- Calories from Fat 222
- Total Fat 24.6 g
- Saturated Fat 7.2 g
- Cholesterol 85.5 mg
- Sodium 1554.7 mg
- Total Carbohydrate 33.9 g
- Dietary Fiber 2.8 g
- Sugars 21.6 g
- Protein 17.9 g
The following items or measurements are not included:
white wine vinegar