There are never any complaints when I make this meal! Juicy pork meatballs with light crisp vegetables, in a delicious sweet and sour sauce. This makes the perfect Friday or Saturday night takeaway style dinner and the sauce isn’t too sweet either.
I normally double the ingredients for the pork balls. I cook them all first, then allow them to cool before I freeze half of them. That way on a busy day, or a day where I don’t feel like cooking, all I have to do is chop up some veggies and make the sauce.
As I’ve mentioned previously, in my Meatballs in a Chunky Vegetable Sauce post, I have come up with an easier process for cooking the meatballs. I cook them first until they’re nicely browned, both top and bottom. Then I put them on a tray, lined with a few layers of kitchen paper, before placing them in the oven at 140C for about 10-12 minutes. That way, they are perfectly cooked through, without the hassle and time of all that standing!
28g (1.0 ounces or 4 tablespoons) corn starch
2 tablespoons (30ml) Tamari or gluten free soy sauce
1 teaspoon (5ml) sesame oil
1 large egg
500g (17.6 ounces) pork mince
2 tablespoons (30ml) olive oil, divided for frying
1 teaspoon (5ml) corn starch
60ml (¼ cup) water
60ml (¼ cup) dry sherry
60ml (¼ cup) Tamari or gluten free soy sauce
52g (1.8 ounces or 4 tablespoons) Demerara sugar
48g (1.7 ounces or 3 tablespoons) tomato paste
2 tablespoons (30ml) white wine vinegar
225g can pineapple chunks in natural juice
1 tablespoon (15ml) olive oil
1 large red onion, cut into thick chunks
1 medium red capsicum, cut into chunks
1 medium green capsicum, cut into chunks
X2 medium carrots, cut into thin strips
110g (3.9 ounces or 1 cup) cauliflower, cut into small flowerets
To make the pork balls, add the sesame oil, corn starch, egg and soy sauce to a large bowl. Whisk until well combined, before adding the pork mince. Then, using disposable gloves, use your hands to thoroughly mix it all together.
Line a tray with baking paper/parchment.
Before you start rolling out your pork balls, have a small bowl of cold water nearby, so you can keep wetting your hands. This will then give them a nice even surface, when rolling them out. Take 20g (0.7 ounces or a slightly heaped tablespoon) of the mixture and roll them into balls, then place them on the prepared tray. You should make approximately 30 meatballs.
Before cooking the pork balls, prepare the sauce. Mix the corn starch with the 60ml (¼ cup) of water until well combined. Then add the sherry, soy sauce, tomato paste, Demerara sugar, white wine vinegar and the liquid from the can of pineapple. Stir to combine and then set aside.
Preheat the oven to 140C. Line a tray with a few layers of kitchen paper and set aside.
Heat a tablespoon (15ml) of oil in a heavy based frypan over a medium heat, then add half of the pork balls and fry until brown on either side. Place on the prepared tray, add another tablespoon (15ml) of oil and repeat with the remaining pork balls. Once all the pork balls are cooked, pop them in the oven for 10-12 minutes to finish off the cooking process.
While the pork balls are in the oven, make a start on cooking the vegetables. Heat a tablespoon (15ml) of oil in a wok, or large frypan, over a medium-high heat and then add the red and green capsicums, together with the onion, carrots and cauliflower. Now stir-fry the vegetables for about 5 minutes, until they are slightly softened.
Give the sauce a quick stir and then pour it into the pan, before bringing to the boil, stirring constantly. Finally, add the pork balls and pineapple chunks, gently simmer over a low heat for a couple of minutes, stirring occasionally .
Serve immediately over rice.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8