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.
- Portion size 34 servings
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.
Nutritional facts Per serving: about
- Sodium 64 mg
- Protein 3 g
- Calories 52.0
- Total fat 3 g
- Cholesterol 13 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 2.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 3.0