i. am. chef.

Tropical Sweet and Sour Meatballs

Ingredients:

Meatballs:

1/2 kilo of ground beef or ground pork
1/4 cup finely chopped carrots
1 medium red or white onions, (which ever you prefer) finely chopped
salt
dash of pepper
1 large egg, beaten
1/8 cup fine bread crumbs or 2-3 tbsp. of flour

Breading:

1 egg beaten
flour
Japanese bread crumbs (tempura)

oil for deep frying

Sweet and sour sauce:

1/2 cup of unsweetend pineapple juice
1/4 cup water
pinch of salt
1 small can of pineapple chunks, drained, reserve syrup
syrup of drained pineapple chunks
1 medium onion, quartered
1 small carrot, julienned
1 small green bell pepper, cut into squares
sugar, to taste
1 tbsp cornstarch diluted in 3 tbsp of water

Put all the ingredients for the meatballs in a bowl. Mix well. Form into balls and set aside on a plate or tray. Roll the meatballs in flour, dip in the egg, and then roll in Japanese crumbs. Set aside and allow to rest for a minute.

Heat the cooking oil in a deep pan or deep-fryer. Deep fry meatballs until golden brown. Drain on paper towels to remove excess oil. Set aside.

To make the sauce, in a pan mix together the pineapple juice, water, sugar and syrup. Bring to a boil. turn down the heat and let simmer. Add in the carrots, then the onions, and lastly add the bell pepper. Continue simmering until the liquid has slightly reduced. Season with a pinch of salt. Lastly, stir in the cornstarch mixture to thicken the sauce and turn of the heat.

Stir in or pour over meatballs and serve.

i.am.chef. tip- Instead of making them, you may substitute with store-bought meatballs. This recipe works well for leftover fried meatballs as well.

Enjoy!