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Sweet and sour meatballs
A dish perfect for your next potluck - sweet and sour meatballs!
SERVES
6
TO
8
Ingredients
- 900 grams ground pork
- 225 grams bread crumbs
- 1/2 cup vegetable stock
- 1 tablespoon soy sauce
- Small piece of ginger, size of a quarter peeled finely minced
- 1/2 teaspoon dry chili flakes
- 2 tablespoons finely sliced cilantro
- 2 tablespoons finely sliced green onion
- 5 cloves garlic, finely minced
- 1/2 teaspoon five-spice powder
- 1 teaspoon kosher salt
- 2 teaspoon sesame oil
- 1/4 c olive oil, for frying
- 2 teaspoons sesame seeds
- 1/4 cup fresh cilantro
- Sliced green onions
For the sauce:
- 3 tablespoons ketchup
- 1 teaspoon sriracha sauce
- 2 tablespoons seasoned rice wine vinegar
- 1 tablespoon tamari
- 1 small can of pineapple chunks
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
Directions
- For the meatballs, mix the breadcrumbs, stock and soy sauce together then combine well with the ground pork, ginger, garlic, fresh herbs, five-spice, sesame oil, chilies and salt . Put on some gloves and start rolling. Try and get 40 meatballs.
- Heat up a large cast iron skillet on medium high with the olive oil. Sear the meatballs until golden all over. Remove on some paper towel and pat dry.
- Dump the meatballs in a slow cooker and cover with the sweet and sour sauce. Simmer for minimum two hours on low and up to overnight. Garnish with sesame seeds, fresh herbs and some toothpicks
- For the sweet and sour sauce, in a small bowl, whisk together cornstarch and water. Set aside.
- In a medium pot, combine ketchup, sriracha, pineapple and juice, rice vinegar, and soy sauce and bring to a boil over medium heat. Stir in cornstarch and cook until thickened, approximately two minutes. It's ready to go.
