Meatballs With Sweet and Sour Sauce

Meatballs With Sweet and Sour Sauce

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 3 to 4
Author CASA Veneracion


  • 400 grams ground pork with at least 20% fat
  • 2 shallots finely chopped
  • 1/3 cup finely chopped wood ears mushrooms (see tip if using dried)
  • 1/3 cup finely chopped fresh skiitake mushrooms
  • 2 tablespoons dried shrimps soaked then finely chopped
  • 1/3 cup finely chopped carrot
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • salt
  • ground black pepper
  • 1/4 teaspoon Chinese five-spice powder
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame seed oil
  • 1 tablespoon all-purpose flour
  • 1 tablespoon corn starch
  • cooking oil for deep frying
  • 1 red onion diced
  • 1 small carrot thinly sliced
  • 1 bell pepper diced
  • 1 stalk celery thinly sliced
  • 1 cup sweet and sour sauce


  • In a bowl, mix together the ground pork, chopped shallots, wood ears, shiitake, dried shrimps, carrot, garlic, ginger, a teaspoon of salt, a quarter teaspoon of pepper, the five-spice powder, oyster sauce and sesame seed oil.
  • In a small bowl, mix the flour and starch with two tablespoons of water until smooth. Pour into the ground pork and mix well.
  • Form the ground pork mixture into two-inch balls.
  • Heat enough cooking oil in a wok or frying pan to reach a depth of at least two inches.
  • Over medium-high heat, fry the meatballs in the hot oil until nicely browned and cooked through, about 8 minutes. Scoop out and set aside.
  • Pour off the cooking oil leaving only about two tablespoonfuls.
  • Reheat the oil. Stir fry the onion, carrot, bell pepper and celery with a little salt and pepper for a minute or two.
  • Add the meatballs to the vegetables. Pour in the sweet and sour sauce. Cook until the sauce is bubbly and the meatballs are glazed.
  • Serve the meatballs with sweet and sour sauce at once.