In a medium size bowl, combine ground pork (1.5 pounds), egg, 2 tbsp soy sauce, ground ginger (1 tsp), green onions (1/4 cup) and salt (1/2 tsp). Add half each of the garlic, spring onions and water chestnuts and blitz until finely chopped.

sweet and sour pork meatballs

Lift the pork from the marinade and toss in the corn starch to dust.

How to make sweet and sour pork balls. Add the wet mixture to. Mix the pork, onion, egg, breadcrumbs, red pepper flakes, salt and a few grinds of pepper in a medium bowl with your hands. Marinate pork to infuse with flavour and tenderise the meat (we’re using economical shoulder and scotch pork);

Put the rest of the corn starch onto a plate. Tip in the pork mince and pulse until just combined. Then dip the pork into the egg and corn starch mixture to coat.

In a separate bowl, beat together the eggs with 2 tablespoons of the oil and 250ml water. Clean the wok or skillet. Drained them on a plate lined with paper towels.

Mix together the minced pork, garlic, plain flour, fresh breadcrumbs and salt & pepper. In a large bowl mix together the flour, baking powder and salt. Pour in vinegar, pineapple juice, ketchup, and soy sauce to.

Mix in the ground pork. Season, to taste, with light soy. While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan.

Roll into 36 to 38 small balls and place on. Stir in breadcrumbs, fresh garlic (if using) 2 tbsp green onions, carrot, gingerroot, salt and pepper; Add 1 beaten egg yolk then roll into balls and toss in a little flour.

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. Mix ham, pork, bread crumbs, milk, eggs& salt make 24 small meatballs, you can use a small ice cream spoon to make them even place into a baking dish (9x13). Shape into 30 small meatballs (dip your hands in.