Sweet-and-Sour Pork Meatballs
Freezing meatballs already in the sauce a few days or weeks ahead makes them an easy one-pot appetizer on the day you need them. You can easily substitute lean ground beef or chicken for the pork.
Servings: 34
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 52 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 13 mg |
| sodium | 64 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 2% |
| vit C | 3% |
| folate | 2% |
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1 egg
1/4 cup (50 mL) dry bread crumbs
1/4 cup (50 mL) finely chopped green onions
2 tbsp (25 mL) grated carrot
1 tsp (5 mL) grated gingerroot
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) lean ground pork
Sweet-and-Sour Sauce:
1 cup (250 mL) pineapple juice
1/3 cup (75 mL) ketchup
1/4 cup (50 mL) cider vinegar
1/4 cup (50 mL) maple syrup
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 tsp (10 mL) grated gingerroot
Preparation:
In large bowl, beat egg until frothy. Stir in bread crumbs, 2 tbsp (25 mL) of the green onions, carrot, ginger, salt and pepper; mix in pork. Roll by level tablespoonfuls (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until no longer pink inside, 15 minutes.
Sweet-and-Sour Sauce: Meanwhile, in bowl, whisk together pineapple juice, ketchup, vinegar, maple syrup and cornstarch. Set aside. In saucepan, heat oil over medium heat; cook onion, garlic and ginger, stirring often, for 4 minutes. Stir in pineapple juice mixture. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.
Add meatballs, stirring to coat. (Make-ahead: Transfer to airtight container. Let cool, uncovered, for 30 minutes; refrigerate until cold. Place in resealable plastic bags or place plastic wrap or waxed paper directly on surface; seal bags or cover and freeze for up to 2 weeks. Thaw in refrigerator.)
Transfer to baking dish. Cover and bake in 350°F (180°C) oven, stirring once, for 25 minutes. Sprinkle with remaining green onions.
Additional Information
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Tip: You can also freeze the uncooked meatballs. Arrange in single layer on baking sheet; freeze until firm. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen.
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