These juicy pork meatballs are loaded up with minced green onions and water chestnuts, spiced with ginger and soy and then cooked up in a pineapple sweet and sour sauce!
one 8 ounce can water chestnutsdrained and chestnuts minced finely
1/2cupbread crumbs
3/4cupminced green onionswhite part included
2teaspoonsgrated fresh ginger
2tablespoonssoy sauce
1/2teaspoonsalt
1teaspoonblack pepper
Sweet and Sour Sauce
1cuppacked brown sugar
1 1/2cupswater
1/4cupdistilled white vinegar
3tablespoonsall-purpose flour or cornstarch
3tablespoonssoy sauce
1/4cupketchup
Vegetables
1/2cupgreen peppersliced
1/2cupred peppersliced
120 ounce canpineapple chunks, drained
Instructions
Preheat your oven to 375°F
Mix the sauce ingredients together in a medium-sized saucepan until fully combined. Bring to a low rolling boil, and cook until it thickens. Remove from the heat and set aside. Stir in the peppers and the pineapple.
Combine the meatball ingredients together until completely combined.
Roll the meat mixture into large meatballs, whichever size you want. I prefer slightly larger ones, they don’t dry out as quickly.
Place them into a large roaster.
Bake for 10 minutes then drain the fat, leaving the meatballs in the roaster.
Pour the sauce with vegetables over the meatballs, covering them completely.
Finish cooking for another 20-30 minutes, until the middle of the meatballs are 165 °F minimum when tested with an instant-read thermometer. The pineapple should be heated through and the vegetables tender-crisp in the sauce.
Remove and serve over your favorite rice.
Notes
If you like soft peppers you can cook them in the sauce for 2-3 minutes BEFORE placing them in the oven.