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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
