Easy Sweet & Sour Pork Meatballs
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Easy Sweet & Sour Pork Meatballs

You can use any type of bread for meatballs - including gluten free, and the meatballs will remain beautifully succulent. Swap dairy milk for your choice of nut milk. Make it Jamaican by adding a teaspoon curry powder and a touch of cinnamon to the sauce. Serve with steamed rice - microwave steam rice is a nice easy option.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people

Ingredients

For the meatballs:

  • 1 medium red onion
  • extra virgin olive oil
  • 3 slices plain bread of your choice stale is fine too
  • 1/4 cup milk of your choice
  • 500 g pork mince
  • 1 egg
  • 1 tablespoon ground ginger
  • 1 tablespoon ground coriander seeds

Veggies:

  • 1 small gold pineapple
  • 2 small carrots
  • 4 celery sticks

For the sauce:

  • 1 cup Ketchup I use the reduced sugar and salt one
  • 1 tablespoon ketjap manis
  • 2 tablespoons soy sauce gluten free if you prefer
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon grated ginger
  • 1 cup water

To serve:

  • steamed rice

Instructions

  • Finely dice onion. Heat 1 tablespoon oil in a large frying pan over medium heat and cook onion, stirring, for 5 minutes.
  • Meanwhile place bread and milk in a large bowl, mash it together. Transfer onion to the bowl then add the mince, egg, ginger and coriander. Knead until the ingredients are well incorporated. Form 20 evenly-sized meatballs.
  • Heat 2 tablespoons oil in the same frying pan over medium heat and cook meatballs, in batches until browned on both sides. Remove each batch into a clean bowl before cooking the next - they do not need to be cooked through at this stage.
  • Peel and dice pineapple and carrot, slice celery sticks. In a jug mix the ketchup, ketjap manis, soy sauce, apple cider vinegar, ginger and water.
  • Return pan to high heat, add a tablespoon of olive oil, pineapple, carrot and celery. Cook for 5 minutes, stirring occasionally, until the pineapple is caramelised.
  • Return meatballs to the pan, add the sauce and stir. Reduce heat to medium, cover and cook for a further 10 minutes for the meatballs to cook through.
  • Serve on their own or with steamed rice (microwave steamed rice pouches are a nice shortcut here).
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