Sweet and Sour Meatballs

Course Appetizer, Main Course

Cuisine American, Asian-inspried, Southern

Keyword easy-meatballs-recipe, sweet-and-sour-meatballs

Prep Time 20

Cook Time 6

Stand time 5

Total Time 6 25

Servings servings (may vary)

Calories 98kcal

Ingredients

2 lbs ground pork
1/2 cup panko breadcrumbs
2 large eggs lightly beaten
3 medium cloves garlic minced
2 tsp minced fresh ginger (OR 1 teaspoon ground ginger)
4 medium green onions finely chopped
1 tsp sesame oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chinese 5 spice
1 20 oz can pineapple chunks
Sauce:
1 cup Asian style sweet chili sauce
1/4 cup ketchup
1/3 cup beef stock
1/3 cup hoison sauce
2 Tbsp teriyaki or soy sauce (low sodium)
1 Tbsp rice wine vinegar (OR white distilled vinegar)
1-2 Tbsp cornstarch for thickening (optional)
sesame seeds for garnishing (optional)

Instructions

Preheat the oven to 425°F. Line a large sheet pan with parchment paper or heavy duty foil sprayed with cooking spray.
Make Meatballs: In a large bowl, mix together the ground pork, bread crumbs, eggs, garlic, ginger, green onions, sesame oil, salt, black pepper and chinese 5 spice until well combined.
2 lbs ground pork, 1/2 cup panko breadcrumbs, 2 large eggs, 3 medium cloves garlic, 2 tsp minced fresh ginger (OR 1 teaspoon ground ginger), 4 medium green onions, 1 tsp sesame oil, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp chinese 5 spice
Divide the mixture into 1 1/2 Tbsp portions rolling them into balls using your hands. Place on the prepared pan leaving at least one inch between. (If you use a meatball scoop or small ice cream scoop yield may differ slightly.)
Bake for 15-20 minutes or just until the tops are lightly golden.
Crockpot Instructions: Spray the liner of a 4 or 6 quart crockpot with cooking spray. Transfer cooked meatballs to crockpot.
Pour the pineapple chunks (and juice) over the meatballs.
1 20 oz can pineapple chunks
In a medium bowl whisk together the sweet chili sauce, ketchup, beef stock, hoisin, soy sauce and vinegar. Pour the sauce over the meatballs, then gently stir to combine.
1 cup Asian style sweet chili sauce, 1/4 cup ketchup, 1/3 cup beef stock, 1/3 cup hoison sauce, 2 Tbsp teriyaki or soy sauce (low sodium), 1 Tbsp rice wine vinegar
Lock the lid in place and cook on high for 2-3 hours or on low for 5-6 hours.
Thicken the Sauce: (Optional) At the end of cooking uncover and stir. To thicken the sauce whisk together 2 tablespoons of cornstarch with 2 tablespoons of water until dissolved. Pour into the slow cooker while stirring, then increase the heat to high. Simmer for 10-15 minutes or just until the sauce reaches your desired consistency. Repeat the cornstarch slurry, if desired.
1-2 Tbsp cornstarch for thickening (optional)
Serve over cooked rice as a main dish or with picks as an appetizer garnished with sesame seeds, if desired.
sesame seeds for garnishing (optional)
Stovetop Instructions: Follow the recipe for preparing the meatballs in the oven. Add the sauce ingredients to a 5 or 6 quart heavy bottomed saucepan with the pineapple chunks. Simmer over medium heat, then add the cooked meatballs.
Gently stir to coat the meatballs with the sauce. Simmer over medium-low heat for 30 minutes or until heated through and the sauce has thickened slightly (follow Step #9 for thickening the sauce further). Serve immediately.

Nutrition