Chinese Sweet and Sour Meatballs 肉団子の甘酢あん

Chinese-Sweet-and-Sour-Meatballs

I have another favorite Chinese recipe that I’m so excited to share with all of you. You know how I’m always going on and complaining about the lack of really good and authentic Chinese food here in Seattle and Bellevue? (If you follow me on Social Media you know). Well I’m teaching myself my favorites so I can make them whenever I’m iat our U.S. home. I have no choice. I’m tired of doing without or eating mediocre Chinese food. Most of it is really not edible in my honest opinion. Very greasy and oily and just not what authentic Chinese food should be. I’m surprised these places can stay in business but I guess if that’s what you’re used to you really don’t know any better.

Lucky for me I grew up with really good Chinese food in Japan. The white tablecloth, super fancy Chinese restaurants and the tiny, casual Mom and Pop places around every corner. Both are really good it doesn’t matter the price. My hubby is from the city of Yokohama, Japan where Chinatown is located, so he used to take me to all of his favorites when we were dating in college. I really do miss these places when I’m at our Bellevue home so I had to learn how to make these dishes myself.

This Sweet and Sour Meatball recipe is inspired by a favorite Chinese restaurant dish in Tokyo. They are made with ground pork but feel free to substitute with ground chicken or another ground meat of your choice.

Ingredients: makes about 10 – 12 small meatballs

1/2 Pound Ground Pork
1 egg (medium or large is fine)
1/2 Onion, finely minced
3 Tablespoons Potato Starch or Cornstarch
Canola Oil (or your oil of choice) for deep frying

Group A ingredients (seasoning for Meatballs):

1 Tablespoon Sake
1 Tablespoon Sugar
1 Tablespoon Salt
1/2 teaspoon Pepper

Group B ingredients (for Sweet & Sour Sauce):

2 1/3 Tablespoons Rice Vinegar
2 1/3 Tablespoons Ketchup
1 1/2 Tablespoons Soy Sauce
1/3 cup Sugar
Pink of Salt
1/2 cup water

To thicken sauce mix together:

1 Tablespoon Potato Starch Or Cornstarch
1 Tablespoon Water

Method:

For Meatballs:

In a medium sized bowl add the ground pork with the Group A ingredients and mix well then add the egg and mix together. Move the mixture to the side of the bowl and add the minced onions to the other side of the bowl and sprinkle with the potato starch then mix this together with the ground pork mixture. Make sure all the ingredients are mixed very well.

Add the oil to a medium sized, heavy bottom pot. Make sure the oil comes up to about 3 inches up the side. When oil is heated to 350 degrees scoop out the pork mixture and form into small meatballs (I use the smallest ice cream scoop it makes it much easier). Fry meatballs until golden brown, turning often. You might have to fry in two batches. Drain meatballs on a paper lined plate and set aside.

For Sweet & Sour Sauce:

Add the Sweet and Sour Sauce ingredients to a medium sized skillet over medium high heat. When mixture comes to simmer and sugar is melted add the meatballs and toss in the sauce. When meatballs are coated in the sauce drizzle in the potato starch and water mixture and continue to cook until sauce thickens. Remove from heat & serve while hot.

Chinese Sweet and Sour Meatballs 肉団子の甘酢あん
Serves: 10-12
 
Ingredients
  • ½ Pound Ground Pork
  • 1 egg (medium or large is fine)
  • ½ Onion, finely minced
  • 3 Tablespoons Potato Starch or Cornstarch
  • Canola Oil (or your oil of choice) for deep frying
  • Group A ingredients (seasoning for Meatballs):
  • 1 Tablespoon Sake
  • 1 Tablespoon Sugar
  • 1 Tablespoon Salt
  • ½ teaspoon Pepper
  • Group B ingredients (for Sweet & Sour Sauce):
  • 2⅓ Tablespoons Rice Vinegar
  • 2⅓ Tablespoons Ketchup
  • 1½ Tablespoons Soy Sauce
  • ⅓ cup Sugar
  • Pink of Salt
  • ½ cup water
  • To thicken sauce mix together:
  • 1 Tablespoon Potato Starch Or Cornstarch
  • 1 Tablespoon Water
Instructions
  1. For Meatballs:
  2. In a medium sized bowl add the ground pork with the Group A ingredients and mix well then add the egg and mix together. Move the mixture to the side of the bowl and add the minced onions to the other side of the bowl and sprinkle with the potato starch then mix this together with the ground pork mixture. Make sure all the ingredients are mixed very well.
  3. Add the oil to a medium sized, heavy bottom pot. Make sure the oil comes up to about 3 inches up the side. When oil is heated to 350 degrees scoop out the pork mixture and form into small meatballs (I use the smallest ice cream scoop it makes it much easier). Fry meatballs until golden brown, turning often. You might have to fry in two batches. Drain meatballs on a paper lined plate and set aside.
  4. For Sweet & Sour Sauce:
  5. Add the Sweet and Sour Sauce ingredients to a medium sized skillet over medium high heat. When mixture comes to simmer and sugar is melted add the meatballs and toss in the sauce. When meatballs are coated in the sauce drizzle in the potato starch and water mixture and continue to cook until sauce thickens. Remove from heat & serve while hot.

 

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