Sweet and Sour Pork Meatball Stir Fry

• 1 pound ground pork
• 1/4 cup breadcrumbs
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 bell pepper, sliced
• 1 cup pineapple chunks
• 1/2 cup diced onion
• 1/2 cup chicken broth
• 1/4 cup ketchup
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Steps

1. 1 In a bowl, combine ground pork, breadcrumbs, soy sauce, ginger, garlic, and black pepper. Form into small meatballs.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Add meatballs and cook until browned on all sides, then remove and set aside.
3. 3 In the same skillet, add bell pepper, pineapple, and onion. Stir-fry for about 5 minutes until vegetables are tender.
4. 4 Whisk together chicken broth, ketchup, rice vinegar, and brown sugar in a small bowl. Pour over the vegetables.
5. 5 Return meatballs to the skillet and toss to coat. Simmer for 5 minutes.
6. 6 Stir in the cornstarch slurry and cook until the sauce thickens.
7. 7 Serve immediately.

Equipment

• skillet or wok
• spatula

Variations

• Add shrimp for a seafood twist or use ground chicken for a leaner option.

Substitutions

• If you're out of pineapple, substitute with mango chunks for a similar tropical sweetness.

Pairings

• Steamed jasmine rice
• Spring rolls

Nutrition

Tips

• For a crispier meatball, chill them in the fridge for 30 minutes before cooking.
• Feel free to add other vegetables like carrots or zucchini for extra crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a bit of extra broth to revive the sauce.

Serving Suggestions

• Serve with steamed jasmine rice or crispy egg rolls on the side for a complete meal.

FAQ