Chinese Sweet & Sour Meatballs
These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Ingredients
- 2 cups ground pork
- cooking oil, for frying
- 3 teaspoons corn starch
For Pork Marinade
- pinch salt
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon sesame oil
For the Ginger Water
- 3 tablespoons warm water
- 1 clove garlic, smashed and minced
- 1/2 inch fresh ginger, minced or grated
- 1 spring onion, minced
For the Sweet & Sour Sauce
- 2 tablespoons tomato ketchup
- 1/4 cup water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon corn starch
Instructions
- In a small bowl, mix together the ground pork with a small pinch of salt, soy sauce and sesame oil set aside and let marinate.
- In another small bowl, add the Marinade ingredients and set aside to soak.
- In yet another bowl, mix together the Sweet & Sour ingredients and set that aside.
- Place the ground in a mixing bowl, add the ginger, garlic, and spring onion water in three batches. Use a large spoon and stir the pork in on direction only, stir to incorporate the water before adding the next batch of water. (You use the water with the garlic, clove, and spring onion in or, or strain and just use the water.)
- Once all the water is mixed in well into the meat, sprinkle the 3 teaspoons of corn starch onto the pork and mix that in, also in the same direction as you did with the water, stir for 2-3 minutes until the meat is sticky and paste like.
- Shape the pork mixture into balls about 1 to 1 1/2 inches in diameter. Pat them well to just get them firm and dense. This should make about 13-14 meatballs.
- When all the meatballs are formed, heat about 1/4 cup of cooking oil in a wok or skillet, when the oil is hot, gently place the meatballs in the oil, cook, turning occasionally until golden brown, be gentle and not not break them. When the meatballs are cooked, remove to a plate and pour out the oil.
- Using the same pan or wok, pour in the sweet & sour sauce and heat until boiling, return the meatballs to the pan and continue cooking until the sauce is thickened and even coats all the meatballs. Remove the meatballs and serve with rice or noodles, garnish with chopped spring onion if desired.
Notes
Low cost.
Variant: For a firmer meatball, replace the water with a beaten egg and add the ginger, garlic, and spring onion to that.
This recipe for Chinese Sweet & Sour Meatballs is from China Sichuan Food.
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