SWEET AND SOUR PORK BALLS RECIPE
Crispy pork balls tossed in a wonderful sweet and sour sauce a great Friday night fakeaway that is far easier that you would imagine.
Provided by Brian Jones
Categories Pork Recipes
Time 30m
Number Of Ingredients 19
Steps:
- Cut the pork into 2.5cm cubes and dry them well on kitchen paper.
- Top and tail the onion, then cut it in half lengthways, then slice into 5mm thick strips.
- Remove the seeds form the red pepper and cut it into strips approximately 5mm thick.
- Cut the pineapple into wedges around 1cm wide.
- Mix together the ingredients for the sauce apart from the water, cornflour and vegetables and pineapple.
- Heat the oil for the sauce in a pan over a medium high heat.
- When hot add the onion and red pepper and soften for 2 minutes.
- When softened add the sauce mix and bring to a simmer then cook for 5 minutes.
- Mix the water with the cornflour for the sauce and stir it into the simmering sauce until it begins to thicken.
- Add the pineapple, reduce the heat to lo to keep warm whilst you cook the pork.
- Add 4-5cm of oil to the base of a walk and heat it to 170°C or 340°F.
- Throw the dry ingredients for the batter (less one tablespoon of flour) into a bowl and mix well.
- Just before you are ready to cook, whisk in the cold water,
- Dredge the pork cubes in flour.
- Dip the pork into the batter and then drop into the hot oil, do not overcrowd the pan, stick to 5 or 6 at a time.
- Fry for 5-6 minutes before draining on kitchen paper.
- Serve the balls with the sauce either on the side or drizzled over the top.
Nutrition Facts : Calories 918 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 158 milligrams cholesterol, Fat 61 grams fat, Fiber 2 grams fiber, Protein 46 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 2815 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 41 grams unsaturated fat
SWEET AND SOUR PORK MEATBALLS
Juicy pork meatballs in easy sweet and sour sauce are delicious served over noodles for a speedy, better-than-takeout weeknight dinner.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Combine the pork, breadcrumbs, seasonings and egg yolk in a large bowl.
- Mix until combined. With damp hands, form the mixture into meatballs (I make mine just smaller than golf balls).
- In a large skillet or frying pan, cook the meatballs in a splash of oil until golden brown on all sides. Remove from the heat and set aside.
- Whisk the cornstarch, ketchup, soy sauce, brown sugar, vinegar and water together.
- Pour into the same pan you used for the meatballs. Allow to simmer gently until thickened and smooth.
- Add the meatballs to the sauce and cook for 2-3 minutes, until the meatballs are golden and sticky.
- Serve the meatballs and sauce over rice or noodles and garnish with spring onion.
Nutrition Facts : Calories 308 kcal, Carbohydrate 16 g, Protein 16 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 93 mg, Sodium 986 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
SWEET SOUR SAUSAGE BALLS
Another Thelma treasure. It's hard to avoid standing over the chafing dish when these tasty meatballs are the centerpiece of the buffet. A very different alternative to the traditional ground beef cocktail meatballs. Your guests will rave over them.
Provided by l0vetw0c00k
Categories Pork
Time 45m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix together sausage, eggs and bread crumbs.
- Using the palms of your hands, shape into balls the size of small walnuts.
- Saute in frying pan until browned on all sides.
- Drain.
- Combine catsup, brown sugar, vinegar and soy sauce in bowl.
- Pour over sausage balls and simmer 30 minutes, stirring occasionally.
- Serve hot in chafing dish with small container of decorative toothpicks for spearing.
- Makes 150 cocktail sized balls.
Nutrition Facts : Calories 242.2, Fat 13.4, SaturatedFat 4.9, Cholesterol 85, Sodium 606.4, Carbohydrate 12.8, Fiber 0.2, Sugar 11, Protein 17.5
SWEET AND SOUR PORK MEATBALLS
Make and share this Sweet and Sour Pork Meatballs recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For meatballs: In a large bowl, beat egg until frothy.
- Stir in breadcrumbs, fresh garlic (if using) 2 tbsp green onions, carrot, gingerroot, salt and pepper; mix in the ground pork.
- Roll pork mixture into 1-inch balls.
- Bake on a foil-lined baking sheet, in a 375 degree F oven for about 15 minutes, or until meatballs are no longer pink inside.
- For sweet and sour sauce: in a bowl, whisk together, pineapple juice, ketchup, vinegar, maple syrup and cornstarch; set aside.
- In a saucepan, heat oil over medium heat; cook onion, garlic and fresh ginger, stirring often, for about 4 minutes.
- Stir in pineapple juice mixture; bring to a light boil, reduce heat, simmer, stirring occasionally, until thickened (about 5 minutes).
- Add in the meatballs to coat.
- Transfer to a baking dish.
- Cover and bake in 350 degree F oven for 25 minutes stirring often.
- Sprinkle with remaining green onions.
- Note: these meatballs can be made ahead of time, and frozen until ready to use in this dish, just shape into balls and freeze on a cookie sheet.
SWEET AND SOUR PORK BALLS
Make and share this Sweet and Sour Pork Balls recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix pork with sesame oil, then add cornstarch, egg and soy sauce, ensuring that each is well encorporated.
- Prepare walnut-sized meatballs (keeping hands wet helps keep meat from sticking so bad) and store them on a plate.
- Prepare sauce by mixing cornstarch with cold water, then adding each of dry sherry, soy sauce, tomato paste, sugar, vinegar, and the liquid from the pineapple, making sure mixture is well blended.
- Heat oil in your wok and cook the meatballs until they are browned and cooked through; remove with a slotted spoon and drain.
- Add the onion, green pepper, and carrots to the oil in the wok, and stir-fry until they are crisp-tender.
- Briefly stir sauce before adding to pan, and bring all to a boil, stirring continuously.
- Add the meatballs and the pineapple, and stir-fry for several minutes more until everything is thickened and heated through; adjust thickening with cornstarch and water to your taste, if necessary.
- Serve with hot cooked rice.
Nutrition Facts : Calories 662.9, Fat 39.2, SaturatedFat 11.2, Cholesterol 128.3, Sodium 2330.4, Carbohydrate 49.1, Fiber 3.6, Sugar 31.2, Protein 26.6
SWEET & SOUR PORK
Don't call the takeaway - cook your own sweet & sour pork using a vibrant marinade and tinned pineapple. Swap the pork for chicken or prawns if you prefer
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 26
Steps:
- Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
- To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
- Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.
Nutrition Facts : Calories 650 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium
HAWAIIAN SAUSAGE BALLS WITH PINEAPPLE
Make and share this Hawaiian Sausage Balls With Pineapple recipe from Food.com.
Provided by Chris Knittle
Categories Pork
Time 1h
Yield 32 Meatballs, 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix and Chill the Meatball mixture. Make Meatballs and fry in pan until brown. Place in a casserole dish.
- Stir Sauce mixture together and pour over meatballs. Cook 30-40 min @ 350 degrees until sauce is thick and heated through.
SWEET-AND-SOUR SAUSAGE
This main dish is a nice change of pace from traditional sweet-and-sour meatballs. It's much quicker to make, too. For variety, I like to substitute a different kind of sausage, like spicy Italian.-Nova MacIsaac, Souris, Prince Edward Island
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage until a thermometer reads 160° drain. When cool enough to handle, cut into bite-size pieces; set aside. , Combine the sugar, cornstarch, water, vinegar and ketchup; add to skillet. Bring to a boil. Reduce heat; cook for 2 minutes or until thickened. Add pineapple and sausage; heat through. Serve with rice.
Nutrition Facts :
THE BEST SWEET AND SOUR PORK MEATBALLS
This recipe has been a closely guarded family secret for over 20 years, we make them every Christmas and they're always a hit. I've decided they're too good not to share.
Provided by Maureen Elenga
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h30m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
- While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 25 g, Cholesterol 48.4 mg, Fat 15.3 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 1056.4 mg, Sugar 12.9 g
SWEET-SOUR PORK SAUSAGE BALLS
Truly a wonderful appetizer for any get together, and so easy. Please enjoy and share with others.
Provided by Linda Griffith
Categories Appetizers
Time 55m
Number Of Ingredients 10
Steps:
- 1. Mix sausage, egg, bread crumbs and sage. Shape into about 36 one inch balls. In ungreased skillet, brown balls slowly on all sides, about 15 minutes. Pour off grease. Combine ingredients for sauce; pour over meat balls. Cover and simmer for 30 minutes, stirring occasionally to coat. Transfer to a slow cooker on low, to keep warm.
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