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Sweet and Sour Pineapple Meatballs over a bed of rice in a bowl.
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Sweet and Sour Pineapple Meatballs

A recipe for Sweet and Sour Pineapple Meatballs! Pork-based meatballs are simmered in a sweet and sour sauce with pineapple, onion, and peppers.
Course Main
Cuisine N/A
Keyword bell pepper, meat, meatball, pineapple, pork
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 1 hour
Total Time 1 hour 30 minutes
Servings 2 -3 Servings

Ingredients

For the Meatballs:

  • 1 pound 2 ounces (500 grams) ground pork 20% fat
  • 5 garlic cloves peeled and finely diced
  • 1 1/2 inch (4 centimeters) piece of ginger peeled and finely diced
  • 3-4 scallions finely sliced
  • 1 tablespoon chicken bouillon powder
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • Vegetable oil for frying

For the Stir-Fry:

  • 1 red pepper deseeded and chopped
  • 1 green pepper deseeded and chopped
  • 1 onion peeled and sliced
  • 10 garlic cloves peeled and diced
  • 5 1/2 ounces (150 grams) pineapple chunks canned or fresh

For the Sweet and Sour Sauce:

  • 1/2 cup (150 grams) ketchup
  • 2 tablespoons light brown sugar
  • 6 tablespoons white vinegar
  • 3 teaspoons cornstarch
  • Salt to taste

To Serve:

  • Steamed rice
  • Sesame seeds

Instructions

  • First, make the meatballs. Place the ground pork, garlic, ginger and scallions in a bowl.
  • Add the chicken bouillon powder, light soy sauce and sesame oil, then use your hands to bring it all together and the flavors to infuse the meat.
  • Roll the pork mixture into tight balls about the size of a golf ball, place them on a tray and cover with plastic wrap. Chill in the fridge to allow them to firm up for at least 1 hour and up to 12 hours.
  • When ready to cook, prep all the stir-fry ingredients, and make the sweet and sour sauce by combining all the ingredients in a small bowl or jug with 2/3 cup (150 milliliters) of water. Set aside.
  • Heat up a good amount of vegetable oil in a large wok.
  • Working in batches, add the pork meatballs to the wok and fry until deep golden brown on the outside.
  • Transfer to a plate and set aside.
  • Next, add all the stir-fry ingredients to the wok and stir-fry in the same oil until fragrant.
  • Pour the sweet and sour sauce into the wok, then return the meatballs to the pan along with any juices from the plate. Allow everything to simmer and the sauce to thicken. Taste and adjust the seasoning to how you like it.
  • When ready to serve, fill a bowl with steamed rice and ladle over the meatballs, veggies and sauce.
  • Scatter over a few sesame seeds to finish.