Chinese Sweet and Sour Pork Meatballs

Ingredients

• 2 pieces Onion (cut into small pieces)
• 4 cloves Garlic cloves (minced)
• 20 g Fresh coriander (cilantro) (cut into sections)
• 1 tsp Fresh ginger (grated)
• 500 g Ground pork (50% lean)
• 1 tsp Shaoxing wine (or dry sherry)
• 2 tbsp Light soy sauce
• 0.5 tsp Salt
• to taste Ground black pepper
• 1 tbsp Tapioca starch (for meat mixture)
• 1 tbsp Wheat flour
• 1 tsp Tomato paste
• 1 tsp Chili paste
• 2 tbsp Sugar
• 3 tbsp Lemon juice (freshly squeezed)
• 0.5 tbsp Light soy sauce (additional)
• 1 tbsp Oyster sauce
• 500 ml Beef or chicken broth (or water) (or water)
• to taste Ground black pepper (for sauce)
• 1 tsp Tapioca starch (for slurry) (mixed with 1 tbsp water)

Instructions

1. Prepare aromatics

   Finely chop the onions, mince the garlic, slice the coriander and grate the ginger.

   Time: PT5M

2. Make meat mixture

   In a large bowl combine ground pork, grated ginger, Shaoxing wine, light soy sauce, salt, pepper, tapioca starch and wheat flour. Mix until just combined, then let the mixture rest for 10 minutes.

   Time: PT10M

3. Prepare sweet‑sour sauce

   In a small bowl whisk together tomato paste, chili paste, sugar, lemon juice, light soy sauce, oyster sauce, broth and a pinch of pepper. In another tiny bowl mix 1 tsp tapioca starch with 1 tbsp water to form a slurry.

   Time: PT5M

4. Shape meatballs

   Oil your hands lightly, then roll the rested meat mixture into 2‑3 cm diameter balls.

   Time: PT5M

5. Deep‑fry meatballs

   Heat enough oil in the large skillet to submerge the balls. When the oil reaches about 170°C, add the meatballs and fry, turning occasionally, for 8 minutes until cooked through and golden.

   Time: PT8M

   Temperature: 170°C

6. Set meatballs aside

   Using a slotted spoon, transfer the fried meatballs to a plate lined with paper towels to drain.

   Time: PT1M

7. Stir‑fry aromatics

   Wipe the skillet clean, add 2 tbsp oil and heat over high heat. Add the remaining grated ginger and minced garlic, sauté for about 30 seconds until fragrant, then add the chopped onion and stir for another 30 seconds.

   Time: PT1M

   Temperature: high

8. Add sauce

   Pour the prepared sweet‑sour sauce into the pan, stir and let it simmer for 1 minute.

   Time: PT1M

9. Thicken sauce

   Stir in the tapioca starch slurry and cook for 10 seconds until the sauce coats the back of a spoon.

   Time: PT10S

10. Combine meatballs with sauce

    Add the fried meatballs back to the pan, toss gently for 15 seconds so they are fully coated.

    Time: PT15S

11. Finish with coriander

    Stir in the fresh coriander, give a final mix and remove from heat.

    Time: PT30S

Nutrition Facts

Calories

375

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh coriander (cilantro): parsley
• Instead of Fresh ginger: ground ginger
• Instead of Ground pork (50% lean): ground chicken
• Instead of Shaoxing wine (or dry sherry): dry sherry
• Instead of Light soy sauce: tamari
• Instead of Tapioca starch: cornstarch
• Instead of Wheat flour: rice flour (gluten‑free)
• Instead of Tomato paste: ketchup
• Instead of Chili paste: sriracha
• Instead of Sugar: honey
• Instead of Lemon juice: vinegar
• Instead of Oyster sauce: soy sauce
• Instead of Beef or chicken broth (or water): water
• Instead of Tapioca starch (for slurry): cornstarch

Equipment Needed

• Cutting board
• Chef's knife
• Large mixing bowl
• Small bowl
• Measuring spoons
• Large skillet or deep pan for frying
• Wok or sauté pan
• Spatula or wooden spoon
• Plate or tray
• Tongs

Critical Steps — Do Not Skip

• Resting the meat mixture (Step 2)
• Frying meatballs to proper temperature (Step 5)
• Thickening the sauce with the slurry (Step 9)
• Adding fresh coriander at the end (Step 11)

Chef Tips from the Video

• Use Shaoxing wine for authentic flavor; dry sherry works as a substitute.
• For extra crunch, dust the meatballs lightly with cornstarch before frying.
• A splash of rice vinegar can brighten the sauce if it tastes too sweet.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Separate meatballs and sauce. Freeze meatballs raw for up to 2 months; thaw and fry when needed. Sauce freezes for up to 1 month.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat mixture and keep it refrigerated for up to 24 h before shaping.
• The sweet‑sour sauce can be made a day ahead and stored in the fridge.
• Raw meatballs can be frozen on a tray, then transferred to a zip‑lock bag.