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Meatballs With Sweet And Sour Sauce

Well, my late mother in law made fantastic meatballs with sweet and sour sauce. How I wish I have her recipe now. I kind of know what are the ingredients she used, and so I decided recently to try to make them. The challenge here is to figure out the proportionate amount of the ingredients to use. For a first attempt, surprisingly the meatballs turned out pretty good; but, I feel there is still room for improvements. Although the meatballs were delicious, I don't seem to have the right texture yet. Oh well, until my next attempt.. For now, I will just enjoy my version of these meatballs, with sweet and sour sauce.

Meatballs With Sweet And Sour Sauce


450 g Pork, minced
150 g Yam, finely chopped
1 Tbsp Rice Wine
2 Tbsp Soy Sauce
4 Tbsp Corn Flour
1 Egg, lightly beaten
2 - 3 Dash of White Pepper
1/2 tsp Sea Salt
Oil for deep frying

1 Green Bell Pepper, diced (about 1/2 an inch)
1/2 Cup Pineapple Chunks
1/2 Red Onion, diced
1 Tomato, diced
1 Red Chili, diced
2 Cloves Garlic, chopped
1 Tbsp of Peanut Oil

1/2 Cup of Ketchup
2 Tbsp Chili Sauce
1 Tbsp Rice Wine Vinegar
2 tsp Sugar
1/2 Cup of Water
1 Tbsp Soy Sauce
1 tsp Corn Flour
Sea Salt to taste


Prepare the meatballs. Combine minced pork, yam, rice wine, soy sauce, egg, corn flour, white pepper and sea salt. Marinate for about half an hour. Heat the oil on moderate heat, pat and roll the meatballs and fry them in small batches until golden brown in color. Drain on paper towels and set aside.

Heat 1 Tbsp of oil and cook the garlic on medium heat for about 2 to 3 minutes. Then turn the heat on high and mix in the chili, peppers, onions and pineapples. Stir briefly and add the prepared sauce and bring it to a boil. Add the fried meatballs and mix well. Serve immediately.


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