Oriental Sweet and Sour Meatballs
Transport your taste buds to the heart of Asia with these irresistible Oriental Sweet and Sour Meatballs. This recipe combines tender pork and beef meatballs seasoned with garlic, green onions, and soy sauce, then coated in a luscious homemade sweet-and-sour sauce. Featuring vibrant red and green bell peppers along with optional pineapple chunks for a fruity twist, this dish strikes the perfect balance of tangy, savory, and sweet. A quick cornstarch slurry ensures the sauce is thick and glossy, clinging beautifully to every bite. Ready in just 50 minutes, these meatballs are perfect served over fluffy steamed rice for a satisfying dinner or styled as bite-sized appetizers for your next gathering.
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Recipe Information
Ingredients
- 500 g Ground pork
- 500 g Ground beef
- 1 cup Breadcrumbs
- 2 Eggs
- 2 cloves Garlic, minced
- 2 stalks Green onions, finely chopped
- 2 tbsp Soy sauce
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil
- 0.5 cup Ketchup
- 0.25 cup Rice vinegar
- 0.25 cup Brown sugar
- 0.5 cup Pineapple juice
- 2 tsp Cornstarch
- 2 tbsp Water (for slurry)
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 cup Pineapple chunks (optional)
Instructions
In a large bowl, combine ground pork, ground beef, breadcrumbs, eggs, minced garlic, green onions, soy sauce, salt, and black pepper. Mix until thoroughly combined.
Form the mixture into small meatballs, about 1.5 inches in diameter, and place them on a tray.
Heat the vegetable oil in a large skillet or frying pan over medium heat.
Add the meatballs to the pan in batches, making sure not to overcrowd. Cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. Remove the meatballs and set aside.
In the same skillet, remove excess oil and combine ketchup, rice vinegar, brown sugar, and pineapple juice. Stir well and bring the mixture to a gentle simmer.
Dissolve the cornstarch in 2 tablespoons of water to create a slurry. Slowly add the slurry to the sauce, stirring constantly, until the sauce thickens slightly.
Add the diced red bell pepper, green bell pepper, and optional pineapple chunks to the sauce. Cook for 3-5 minutes until the vegetables are tender but still crisp.
Return the cooked meatballs to the skillet and toss gently to coat them in the sauce. Simmer for an additional 5 minutes to meld the flavors.
Serve the sweet and sour meatballs hot over steamed rice or as an appetizer. Enjoy!
Nutrition Facts
Calories |
3925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.9 g | 301% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 6510 mg | 283% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 113.6 g | ||
| Protein | 247.8 g | 496% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 433 mg | 33% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
