Sweet and Sour Pork Meatballs

Tender pork meatballs in a tangy sweet and sour sauce with capsicum and pineapple.

Ingredients

Meatballs

• 2 slices bread, crusts removed
• 60ml (¼ cup) milk
• 500g pork mince
• 3 green shallots, finely chopped
• 2cm piece ginger, peeled and finely grated
• 2 garlic cloves, crushed
• 2 tsp cornflour
• 1 egg
• 1 tbsp soy sauce
• Salt and pepper to taste
• 2 tbsp peanut oil

Sauce

• 1 brown onion, coarsely chopped
• 1 red capsicum, deseeded and coarsely chopped
• 1 green capsicum, deseeded and coarsely chopped
• 227g tin pineapple chunks in juice
• 125ml (½ cup) tomato sauce
• 60ml (¼ cup) rice wine vinegar
• 1 tbsp caster sugar
• 2 tbsp soy sauce (remaining from ingredients)

To serve

• Steamed brown rice
• Fresh coriander leaves (optional)
• Bean sprouts (optional)

Method

1. Place the bread in a bowl and cover with the milk. Set aside for 2 minutes to soak. Squeeze out the milk and place the soaked bread in a large bowl.
2. Add the pork mince, shallots, ginger, garlic, cornflour, egg, and 1 tablespoon soy sauce to the bread. Use your hands to mix gently until well combined. Season with salt and pepper.
3. Roll tablespoon-sized portions of the mixture into balls. Transfer to a plate.
4. Heat 1 tablespoon oil in a large frying pan over medium heat. Add the meatballs in batches and cook, tossing occasionally, for about 8 minutes until golden all over and cooked through. Transfer to a separate plate.
5. Heat the remaining tablespoon of oil in the same pan. Add the onion and cook for 2-3 minutes until softened.
6. Add the red and green capsicum and cook for 3-4 minutes until slightly softened.
7. Add the pineapple chunks with their juice, tomato sauce, rice wine vinegar, sugar, and remaining soy sauce. Stir well and bring to a simmer.
8. Return the meatballs to the pan and toss in the sauce. Simmer for 2-3 minutes to heat through and allow flavours to combine.
9. Divide rice among serving bowls. Top with meatballs and sauce.
10. Scatter with coriander and bean sprouts if desired.

Nutrition (per serving, approximate)

Notes

The bread soaked in milk keeps the meatballs moist and tender. If the mixture seems too wet, add a tablespoon of breadcrumbs. The sauce should be tangy and slightly sweet - adjust sugar or vinegar to taste. This is a family-friendly version of the classic takeaway dish.

Source: taste.com.au - Matt Preston and Michelle Southan

Tags: #pork #chinese #meatballs