Sweet and sour pork meatballs
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Jonathan Gregson
Sweet and sour pork meatballs
These sweet and sour pork meatballs have all the classic takeaway flavours but in a healthier form
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
296Kcal
Fat
7gr
Saturates
2gr
Carbs
37gr
Sugars
21gr
Fibre
4gr
Protein
20gr
Salt
2.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 30g peeled root ginger
- 6 tbsp cornflour
- 1 tsp Chinese 5 spice
- 4 tbsp light soy sauce or tamari - use tamari if gluten free
- 4 garlic cloves, peeled
- 1 bunch spring onions, sliced
- 1 x 225g tin sliced water chestnuts, drained
- 1 x 500g pack 5% fat pork mince
- 2 tbsp dark brown sugar
- 1 tbsp cider vinegar
- 75g reduced salt and sugar tomato ketchup
- 1 x 435g tin pineapple chunks in juice
- 1 tbsp sesame oil
- 2 large onions, cut into wedges
- 3 mixed peppers, deseeded and roughly chopped
- 500ml chicken stock (made using 1 stock pot or cube) - use gluten free if required
Step by step
Get ahead
Prep to the end of step 4 and transfer to the slow cooker. Add the meatballs, cover and cook for 3 hours on Low (or 1 1/2 hours on High). When the meatballs are cooked, carry on with step 6 and cook for 20-30 minutes on high until the sauce has thickened.
Once cooled, portions can be frozen. Defrost and reheat in a covered pan, adding a splash of water.
Once cooled, portions can be frozen. Defrost and reheat in a covered pan, adding a splash of water.
- Start by making the meatballs: put 20g of the ginger, 2 tablespoons of cornflour, the Chinese 5 spice and 1 tablespoon of soy or tamari in a food processor. Add half each of the garlic, spring onions and water chestnuts and blitz until finely chopped. Tip in the pork mince and pulse until just combined.
- Shape into 30 small meatballs (dip your hands in water to stop the mixture from sticking to them) and transfer to a plate. Cover and chill in the fridge for at least 30 minutes.
- Grate the remaining ginger and garlic. Combine in a jug with the sugar, vinegar and ketchup plus 3 tablespoons of soy or tamari then add the pineapple juice from the tin to make the sauce. Set aside.
- Heat the sesame oil in a casserole. Add the onions and fry on a high heat for 3-4 minutes. Add the peppers then pour in the sauce and the stock and bring to a simmer.
- Gently push the meatballs into the sauce. Simmer, covered, for 20 minutes or until cooked through.
-
Stir the rest of the water chestnuts and the pineapple into the casserole. Blend the remaining 4 tablespoons of cornflour in a bowl with enough cold water to make a paste, then mix in some of the hot sweet and sour sauce. Stir into the casserole, cover and simmer for 4-5 minutes until thickened. Scatter with the rest of the spring onions to serve.
