Tuesday, August 25, 2015

Sweet and Sour Pork Meatballs

Updated September 2020

Oh my goodness, Sweet and Sour Pork Meatballs are so good. Since the pork meatballs are baked, not fried, they stay moist and delicious. 

The sweet and sour sauce adds just the right amount of sweet and tart; serve this any night of the week you want something fast and easy to prepare.

Sweet and Sour Pork Meatballs are great served for dinner over a bed of steamed rice, but they also make a delicious party appetizer served on skewers with a piece of bell pepper, onion and pineapple with additional sweet and sour sauce served on the side for dunking.

1 lb. ground pork
1 tsp. garlic powder
1/2 tsp. course-ground black pepper
1/2 tsp. Chinese 5 spice
1/2 tsp. ground nutmeg
1 egg
1/2 cup plain breadcrumbs
Options:  1 bell pepper, sliced into large pieces; 1 small onion, sliced into large pieces
Sweet and Sour Sauce
8 Tbsp. Ketchup
6 Tbsp. Vinegar
6 Tbsp. Sugar
2 Tbsp. Cornstarch
2 Tbsp. Vegetable Oil
1 1/3 cups Water
Options - Add crushed Dole pineapple, Dole pineapple pieces, and/or diced bell pepper and onion as desired.

Preheat oven to 350 degrees. Mix all ingredients for pork meatballs together in a mixing bowl. Shape into small meatballs and place in a 9 x 9-inch baking dish, sprayed with cooking spray.

Bake in 350 oven 15-20 minutes or until cooked through. Remove from oven and drain any grease from meatballs, returning meatballs to baking dish, and set aside.

While meatballs are cooking make Sweet and Sour Sauce: combine all ingredients in a small saucepan, heat to boiling over low heat, stirring to prevent sticking. Sauce thickens as it cooks. Remove from heat, cover and keep warm. Note - sauce stores well in the refrigerator for several weeks.

To finish: Spoon about half the sweet and sour sauce over drained meatballs. Bake uncovered in 350 oven 10-15 more minutes. Remove from oven and serve meatballs over hot steamed rice topped with additional sweet and sour sauce as desired.



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