Thursday, May 2, 2013

sweet & sour meatballs

There are many recipes for sweet and sour sauce. You can also make it with any meat of your choice. This time round, I tried with meatballs. It turned out pretty good and my daughter loved it -- she loves balls, so it's a fun dish for kids. :) 


Ground meat - 1 and half cups ** see TIPS
Breadcrumbs - 1/4 cup
Egg white - 1
Parsley (dry or fresh) - 2 TBS
Green onion - 1 TBS (chopped)
Salt & pepper - 1 tsp each
Soy sauce - 1 tsp
Sugar - 1 tsp

[Other ingredients]
Onion - 1/2 med (chopped into 1-inch cubes)
Green bell pepper - 1 small (chopped into 1-inch cubes)
Red or Yellow bell pepper - 1 small (chopped into 1-inch cubes)
Garlic - 2 cloves (minced)
Sliced Pineapple - small can (drained)

[Sweet & Sour sauce]
Tomato Ketchup - 2 TBS
Plum sauce - 2 tsp
Rice vinegar - 1/2 tsp
Worcestershire sauce - 1/2 tsp
Oyster sauce - 2 tsp
Sugar - 2 tsp
Corn starch - 1 tsp
Water - 2 TBS  


  1. Combine all the sauce ingredients in a bowl. Mix well.
  2. Cut vegetables, mince garlic and drain pineapple can. 
  3. Mix meatball ingredients in a bowl. Use hands to mix - it's fun! Make a 1-inch balls (smaller or bigger, depending on your preference).


  1. In a wok, heat 2TBS of oil in a wok. When it's hot, fry the meatballs until they are nicely browned (3-5 minutes). Take it out on a plate. **see TIPS
  2. In the same wok, heat 1 TBS of oil. Fry garlic and onion until fragrant (about 2-3 minutes). Add in green and red/yellow peppers. Fry for another 2 minutes. 
  3. Add the meatballs in and mix well with onion and peppers. Fry for another 3-5 minutes.
  4. Add in the mixed sauce. Uncover the wok and mix the sauce with meatballs and veggies. Simmer for 5 minutes.
  5. Add in pineapple slices. Fry for another 2 minutes.


  1. Serve with rice and Chinese veggies. 


  • For ground meat, you can use pork, chicken or beef or combination of meat. I like to use chicken and pork. 
  • You can also deep-fry the meatballs. Just lightly coat them with flour/corn starch mixture (1:1 ratio) and deep-fry until golden brown.

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