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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

Step 1
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.

Step 2
Whisk the beef broth, vinegar, sugar, soy sauce and cornstarch in a medium bowl. Set aside.

Step 3
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.

Step 4
Fry the meatballs in two batches until browned, turning occasionally, about 4 minutes per batch. Remove the meatballs to a paper towel–lined plate.

Step 5
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.

Step 6
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.

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