Tested till perfect Sweet-and-Sour Pork Meatballs

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. Don't miss the link to our video tutorial on this recipe below.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 45 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 34 meatballs


  • 1 1eggeggs
  • 1/4 cup 1/4cupdry breadcrumbs
  • 1/4 cup 1/4cupfinely chopped green oniongreen onions
  • 2 tbsp 2tbspgrated carrot
  • 1 tsp 1tspgrated gingerroot
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lblean ground pork

Sweet-and-Sour Sauce:

  • 1 cup 1cuppineapple juice
  • 1/3 cup 1/3cupketchup
  • 1/4 cup 1/4cupcider vinegar
  • 1/4 cup 1/4cupmaple syrup
  • 1 tbsp 1tbspcornstarch
  • 1 tbsp 1tbspextra virgin olive oil
  • 1 small 1smallonion, finely chopped
  • 1 1clove garliccloves of garlic, minced
  • 2 tsp 2tspgrated gingerroot
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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.

Need a tutorial? Don't miss our video of this recipe, where our food director Annabelle Waugh shows you how to put together this crowd-pleasing party favourite.

Additional information :

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.

Nutritional Information Per meatball:

cal 52 pro 3g total fat 3g sat. fat 1g
carb 4g fibre 0 chol 13mg sodium 64mg

% RDI:

calcium 1 iron 2 vit A 2 vit C 3
folate 2
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