Sweet & Sour Meatballs
shared by Bernadette Lavin
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​INGREDIENTS:
  • 1 kilo ground pork
  • 2 medium onions chopped (about 1 cup)
  • 1/2 tbsp. grated or chopped ginger
  • 1 1/2 cups dry bread crumbs
  • 2 tbsps. snipped kintsay
  • 2 tsps. salt
  • 1/2 tsp. pepper
  • 2 tsps. Worchestershire sauce
  • 2 eggs
  • 1 cup milk
  • and 1/2 cup salad oil for frying.
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For the sauce:
  • 1 can (13 1/2 ounces) pineapple chunks or tidbits, drained (reserve syrup)
  • 1/4 cup vinegar,
  • 1/4 cup soy sauce
  • 1/2 tbsp. Worchestershire sauce
  • 1/4 cup flour
  • 1/2 cup sugar
  • 1/2 tbsp. salt
  • 1/2 tsp. pepper
  • 1 small green bell pepper cut into strips
  • 1/2 pound bean sprouts (optional)
  • 1 can (5 ounces) water chestnuts drained and thinly sliced
  • 1 tablespoon chili sauce
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PROCEDURE: 
  • Mix all ingredients together.
  • Shape by rounded tablespoonfuls into balls. 
  • In large skillet, cook meatballs in oil about 20 minutes.
  • For the sauce, add water to reserved pineapple syrup to measure 1 cup liquid. 
  • Stir in the flour. 
  • Add the vinegar, soy sauce, worcestershire sauce in a skillet. 
  • Heat to boiling, stirring constantly. Boil and stir 1 minute. 
  • Stir in sugar, salt, pepper. Reduce heat. 
  • Add pineapple and green bell peppers; cook uncovered 10 minutes. 
  • Stir in bean sprouts, water chestnuts and chili sauce; cook 5 minutes longer. You can add the meat balls in while cooking, or pour mixture on top of meatballs.
   ***Serves 8 to 10 persons.
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