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Sweet and Sour Meatballs

Prep:

Cook:

The ultimate sweet & sour dish with crispy meatballs, wrapped in a silky sauce

  • 350g pork mince

  • ½tsp five-spice powder

  • 2 cloves garlic, finely chopped

  • 20g ginger, finely chopped

  • 1tsp sesame oil

  • 1 egg yolk

  • Salt & white ground pepper

  • 1tbsp cornstarch

  • 500ml vegetable oil

  • 100g cornstarch

  • ¼ onion, cut into chunks

  • ½ red pepper, cut into chunks

  • ½ green pepper, cut into chunks

  • ¼ pineapple, cut into chunks

  • 2tbsp Shaoxing rice wine

  • 4tbsp strawberry jam

  • 100ml tomato ketchup

  • 2tbsp rice vinegar

  • 3tbsp sambal

  • 100ml pineapple juice

  • 100ml chicken stock

  • Cornstarch slurry (if required)

  • 1 spring onion, finely sliced to garnish

  • Put pork mince, five-spice powder, garlic, ginger, sesame oil, egg yolk, salt and pepper in a bowl and mix well to combine. Add cornstarch and stir well if the mixture is too wet.

  • Wet both hands with some water and shape pork mixture into meatballs. Coat the meatballs in cornstarch.

  • Heat oil in a wok and deep fry meatballs until light golden and cooked through. Remove meatballs from wok and drain. Allow oil to reheat, then refry the meatballs until golden brown. Remove and drain on kitchen paper.

  • Carefully pour hot oil into a bowl, leaving about 2tbsp in wok. Heat wok over medium heat and add onion, red and green peppers and stir-fry for 2 min. Add rice wine, strawberry jam, ketchup, rice vinegar, sambal, pineapple juice and chicken stock. Bring to the boil, then add pineapple chunks. Reduce until thickened (using a little cornstarch slurry if required), then return meatballs to wok. Stir through to coat meatballs in sauce.

  • Garnish with finely sliced spring onion and serve right away.

How To Make Sweet & Sour Meatballs

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 350g pork mince

  • ½tsp five-spice powder

  • 2 cloves garlic, finely chopped

  • 20g ginger, finely chopped

  • 1tsp sesame oil

  • 1 egg yolk

  • Salt & white ground pepper

  • 1tbsp cornstarch

  • 500ml vegetable oil

  • 100g cornstarch

  • ¼ onion, cut into chunks

  • ½ red pepper, cut into chunks

  • ½ green pepper, cut into chunks

  • ¼ pineapple, cut into chunks

  • 2tbsp Shaoxing rice wine

  • 4tbsp strawberry jam

  • 100ml tomato ketchup

  • 2tbsp rice vinegar

  • 3tbsp sambal

  • 100ml pineapple juice

  • 100ml chicken stock

  • Cornstarch slurry (if required)

  • 1 spring onion, finely sliced to garnish


  • Put pork mince, five-spice powder, garlic, ginger, sesame oil, egg yolk, salt and pepper in a bowl and mix well to combine. Add cornstarch and stir well if the mixture is too wet.

  • Wet both hands with some water and shape pork mixture into meatballs. Coat the meatballs in cornstarch.

  • Heat oil in a wok and deep fry meatballs until light golden and cooked through. Remove meatballs from wok and drain. Allow oil to reheat, then refry the meatballs until golden brown. Remove and drain on kitchen paper.

  • Carefully pour hot oil into a bowl, leaving about 2tbsp in wok. Heat wok over medium heat and add onion, red and green peppers and stir-fry for 2 min. Add rice wine, strawberry jam, ketchup, rice vinegar, sambal, pineapple juice and chicken stock. Bring to the boil, then add pineapple chunks. Reduce until thickened (using a little cornstarch slurry if required), then return meatballs to wok. Stir through to coat meatballs in sauce.

  • Garnish with finely sliced spring onion and serve right away.

How To Make Sweet & Sour Meatballs

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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