Sweet & Sour Meatballs
shared by Bernadette Lavin

​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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