Sweet-and-Sour Pork Meatballs with Pineapple
- 1 lb. ground pork
- 1/2 small onion, finely diced
- 1 large egg
- 1/2 c. breadcrumbs
- 1/2 tsp. crushed red pepper flakes, plus more to taste
- 1 tsp. kosher salt
Black pepper, to taste
1 1/2 c. beef broth
- 1/2 c. white wine vinegar
- 1/3 c. sugar
- 2 tbsp. soy sauce
- 2 tbsp. cornstarch
- 1/4 c. vegetable oil, for frying
- 1/4 c. all-purpose flour
- 2 red bell peppers, chopped
- 1 1/2 c. fresh pineapple chunks
- 2 scallions, sliced
- Cooked white rice, for serving
Mix the pork, onion, egg, breadcrumbs, red pepper flakes, salt and a few grinds of pepper in a medium bowl with your hands. Roll into 36 to 38 small balls and place on a baking sheet. Freeze until firm, about 15 minutes.
Whisk the beef broth, vinegar, sugar, soy sauce and cornstarch in a medium bowl. Set aside.
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Put the flour on a large plate. Roll the meatballs in the flour.
Fry the meatballs in two batches until browned, turning occasionally, about 4 minutes per batch. Remove the meatballs to a paper towel–lined plate.
Pour off the oil from the skillet and wipe out the pan. Add the remaining 1 tablespoon vegetable oil and heat over medium-high heat. Throw in the bell peppers and cook, stirring, until the peppers brown in spots, 3 minutes. Add the pineapple and cook, stirring gently, 1 minute. Stir in the scallions.
Pour the broth mixture into the skillet, then add the meatballs. Reduce the heat to medium and cook, stirring, until bubbly, about 5 minutes. Season with salt and red pepper flakes. Serve over rice.