Sweet and Sour Meatballs

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Sweet and Sour Meatballs combine the tangy-sweet flavors of Chinese cuisine with Filipino twists! 🥢 This dish has roots in Chinese immigrant influences in the Philippines, blending traditional sweet and sour sauces with the familiar comfort of pork meatballs. 🍖 Over time, it has become a popular comfort food served at family gatherings, celebrations, and daily meals. 🎉 The Filipino version often uses banana ketchup 🍌🍅 for that unique touch of sweetness, making it a beloved fusion of cultures on the plate! 🍽️

NUTRITION FACTS (approximately per serving):

Calories: 280 kcal

Protein: 13g

Fat: 17g

Carbohydrates: 18g

Fiber: 1g

Sodium: 500mg


Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Yield: 15 pieces of meatballs


Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.


INGREDIENTS: 

Meatballs:

  • ¼ kilo Ground pork

  • ½ teaspoon Salt

  • ¼ teaspoon Ground black pepper

  • 4 cloves Garlic (minced)

  • 1 small Onion (minced)

  • 1 small Carrot (minced)

  • 1 small Bell pepper (minced)

  • ¼ cup Bread crumbs (or flour)

  • ½ tablespoon Oyster sauce

  • 1 large Egg

  • Oil for frying

For the Sauce:

  • ½ cup White vinegar

  • ½ cup Banana ketchup

  • ¼ cup Light brown sugar

  • 1 medium Onion (diced) 

  • 1 small Carrot (julienned)

  • 1 small Bell pepper (julienned)

  • Salt and pepper to taste

For Slurry:

  • 2 teaspoons Cornstarch

  • 1 tablespoon Water

INSTRUCTIONS:

Step 1: Prepare the Ingredients

  • Mince the onion, garlic, carrot, and bell pepper for the meatballs.

  • Dice the onion, and julienne the carrot and bell pepper for the sauce (julienne means to slice them into thin, long strips).

  • Set aside all the prepped ingredients.

Step 2: Prepare the Meatballs

  • In a large mixing bowl, combine the ground pork, minced onion, garlic, carrot, bell pepper, salt, pepper, oyster sauce, breadcrumbs, and egg. Mix thoroughly until well combined.

  • Take a small amount of the mixture and fry it in a pan for a taste test. Adjust seasoning if needed.

  • Using an ice cream scoop or tablespoon, scoop the mixture and shape it into meatballs.

  • Optional: Refrigerate the meatballs for 20-30 minutes before frying. This helps them firm up and hold their shape better during cooking, but you can skip this step if you're short on time.



Step 3: Fry the Meatballs

  • Heat oil in a frying pan over medium heat.

  • Fry the meatballs in batches until golden brown and fully cooked (about 7-10 minutes). Set them aside on a plate lined with paper towels to drain excess oil.


Step 4: Prepare the Sauce

  • In a separate pan, combine the white vinegar, banana ketchup, and brown sugar. Heat over low heat, stirring occasionally until the sugar dissolves and the mixture is smooth.

  • Let the sauce simmer for 3-5 minutes, stirring occasionally to develop the flavors.

  • Add the diced onion, julienned carrot, and bell pepper to the sauce. Stir and cook until the vegetables are slightly softened but still have a slight crunch (about 3 minutes).

  • Season the sauce with salt and pepper to taste.




Step 5: Thicken the Sauce

  • In a small bowl, mix the cornstarch with water to create a slurry.

  • Slowly add the slurry to the sauce while stirring continuously.

  • Stir until the sauce thickens to your desired consistency (about 2-3 minutes). If the sauce becomes too thick, you can add a little water to adjust the consistency.


Step 6: Combine

  • Add the cooked meatballs to the sauce and gently toss to coat them evenly.

  • Simmer for another 2-3 minutes to let the meatballs absorb the sauce's flavor.




TIPS:

  • Meatball Texture: For a softer texture, you can soak the breadcrumbs in a little milk before mixing them into the meatball mixture.

  • Customize the Veggies: Feel free to add or swap in other vegetables like pineapple chunks, zucchini, or green peas for a different twist.

  • Spicy Option: For a little heat, you can add a pinch of chili flakes or a splash of hot sauce to the sweet and sour sauce.

  • Even Cooking: To ensure even cooking of the meatballs, avoid overcrowding the pan when frying. Fry them in batches if needed.

  • Crispy Meatballs: For extra crispy meatballs, you can coat them in a light layer of flour or cornstarch before frying.

  • Reheating Tip: When reheating leftovers, add a tablespoon of water to prevent the sauce from drying out.

  • Meat Alternatives: You can substitute the pork with ground chicken or beef for a different flavor profile.

Storing Options:

  • Refrigeration: Store the cooked meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a pan over low heat, adding a little water if the sauce has thickened.

  • Freezing Meatballs (Before Cooking): You can freeze the uncooked meatballs by placing them on a baking sheet in a single layer and freezing until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. They will keep for up to 2 months. When ready to use, thaw in the refrigerator and fry as directed.

  • Freezing Cooked Meatballs and Sauce: If you’ve already cooked the meatballs and prepared the sauce, let everything cool completely before freezing. Store the meatballs and sauce in separate freezer-safe containers for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in a pan over low heat, stirring occasionally. Add a splash of water to the sauce if needed.

  • Batch Cooking: If you plan on batch cooking, prepare and freeze the meatballs and sauce separately, so you can easily combine them for a fresh taste when reheating.


Serve & Enjoy! 💖




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