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Sweet and Sour Pork Balls Recipe

Chinese · Main course · 45 min total

These crispy pork meatballs are tossed in a tangy sweet and sour sauce, making a perfect main dish served with steamed rice.

Ingredients

• 1 lb ground pork
• 1/2 cup finely chopped water chestnuts
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 large egg, beaten
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 cup cornstarch for coating
• Vegetable oil for frying
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 3 tbsp brown sugar
• 1 tbsp soy sauce
• 1/2 cup pineapple juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. In a bowl, combine ground pork, water chestnuts, green onions, 1 tbsp soy sauce, 1 tbsp cornstarch, egg, salt, and pepper. Mix well and shape into 1-inch balls.
2. Roll each ball in the 1/2 cup cornstarch to coat lightly.
3. Heat about 2 inches of oil in a deep pan to 350°F. Fry meatballs in batches until golden brown and cooked through, about 5-6 minutes. Drain on paper towels.
4. In a small saucepan, combine ketchup, rice vinegar, brown sugar, 1 tbsp soy sauce, and pineapple juice. Bring to a simmer over medium heat.
5. Stir in the cornstarch slurry and cook until thickened, about 1 minute.
6. Toss the fried meatballs in the sauce until coated. Serve immediately.

Tips

• For extra crispiness, double-fry the meatballs: fry once at 325°F for 4 minutes, then again at 375°F for 2 minutes.
• Leftover meatballs can be stored in the fridge for up to 3 days; reheat in a pan with a splash of water.
• Add bell pepper and pineapple chunks to the sauce for more texture.

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