PORK MEATBALLS SWEET AND SOUR RECIPES

Steps:

• For meatballs: In a large bowl, beat egg until frothy.
• Stir in breadcrumbs, fresh garlic (if using) 2 tbsp green onions, carrot, gingerroot, salt and pepper; mix in the ground pork.
• Roll pork mixture into 1-inch balls.
• Bake on a foil-lined baking sheet, in a 375 degree F oven for about 15 minutes, or until meatballs are no longer pink inside.
• For sweet and sour sauce: in a bowl, whisk together, pineapple juice, ketchup, vinegar, maple syrup and cornstarch; set aside.
• In a saucepan, heat oil over medium heat; cook onion, garlic and fresh ginger, stirring often, for about 4 minutes.
• Stir in pineapple juice mixture; bring to a light boil, reduce heat, simmer, stirring occasionally, until thickened (about 5 minutes).
• Add in the meatballs to coat.
• Transfer to a baking dish.
• Cover and bake in 350 degree F oven for 25 minutes stirring often.
• Sprinkle with remaining green onions.
• Note: these meatballs can be made ahead of time, and frozen until ready to use in this dish, just shape into balls and freeze on a cookie sheet.

Steps:

• Mix the pork, onion, egg, breadcrumbs, red pepper flakes, salt and a few grinds of pepper in a medium bowl with your hands. Roll into 36 to 38 small balls and place on a baking sheet. Freeze until firm, about 15 minutes. Whisk the beef broth, vinegar, sugar, soy sauce and cornstarch in a medium bowl. Set aside. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Put the flour on a large plate. Roll the meatballs in the flour. Fry the meatballs in two batches until browned, turning occasionally, about 4 minutes per batch. Remove the meatballs to a paper towel–lined plate. Pour off the oil from the skillet and wipe out the pan. Add the remaining 1 tablespoon vegetable oil and heat over medium-high heat. Throw in the bell peppers and cook, stirring, until the peppers brown in spots, 3 minutes. Add the pineapple and cook, stirring gently, 1 minute. Stir in the scallions. Pour the broth mixture into the skillet, then add the meatballs. Reduce the heat to medium and cook, stirring, until bubbly, about 5 minutes. Season with salt and red pepper flakes. Serve over rice.