Here in America, much of the news lately has been consumed with coverage regarding deflated balls (NFL footballs). Few have been unable to resist the urge to take to social media or put their special touch on headlines decrying soft balls. So who are we to let the subject slip by without manhandling a ball or two, slathering sauce all over it and serving it up for din-din. This is a surprisingly simple recipe and much preferred over similar sweet and sour offerings from local takeouts. Enjoy!
1-1/4 lbs ground Pork
1 large Apple, coarsely chopped
1 teaspoon grated Ginger
1/4 to 1/2 small Onion, finely chopped
2 to 3 oz Water Chestnuts, chopped
1/2 to 1 teaspoon Salt
1/2 teaspoon ground Pepper
1 Egg, lightly beaten
Sweet and Sour sauce
32 oz Chicken Stock
1 medium Onion, cut into wedges
1 cup White Vinegar
1/4 cup Honey
1 large Bell Pepper, cut into bite sized pieces
2 tablespoons Corn Starch
2 tablespoons Soy Sauce
Salt and Pepper to taste
Green Onions sliced or slivered
Combine all of the meatball ingredients in a large bowl. Mix with your hands until well combined. Use a 1/4 cup measuring cup to portion the meat and then roll into balls. This recipe makes approximately 14 meatballs. Heat a little olive oil over medium-high in a non-stick pan and brown the meatballs on all sides. Do not remove meatballs from pan when done.
Now add the Chicken Stock and bring to a boil, then turn down to medium-low, cover and simmer for about 30 minutes. Add the onion and cook another 5 to 10 minutes.
In a small bowl combine the vinegar, honey and soy sauce. Add the corn starch to the vinegar mixture, mix in well. Turn the heat back up to medium-high and add the vinegar mixture and the bell pepper. You’ll want to bring this back up to a boil uncovered for about five minutes. This will thicken the sauce and soften the bell pepper. Add salt and pepper to taste.
Serve over rice or noodles.
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