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Chinese Recipe : Sweet and Pungent Meatballs

Serves 6


  • 1 1/2 lbs. ground pork
  • 1/2 c. finely chopped celery
  • 1/2 c. finely chopped onion
  • 1/2 tsp. salt
  • Dash of pepper
  • 1 tbsp. rice wine or dry sherry
  • 2 tbsp. soy sauce
  • 2 tbsp. cornstarch
  • 1 tsp. granulated sugar
  • Oil for frying


  • 2 carrots
  • 2 med. size green peppers
  • 1 can (8 oz.) pineapple chunks
  • 1 1/2 tbsp. oil
  • 1 tbsp. brown sugar
  • 1/2 tsp. salt
  • Dash of pepper
  • 1/4 tbsp. white vinegar
  • 1 tomato, peeled, cut into 8 wedges
  • 1 tbsp. cornstarch


  1. Make meatballs: In large bowl combine pork, celery, onion, salt, pepper, sherry, soy sauce, cornstarch, granulated sugar. Mix lightly with a fork. Lightly shape into 1 inch diameter meatballs.
  2. In wok heat oil and fry meatballs 4 or 5 at a time until golden brown, about 2 to 3 minutes. Drain on paper towels.
  3. Pare carrots, cut V-shaped slits, 1/4 inches apart, down the length of the carrot, remove wedges. Slice carrots 1/8 inch thick.
  4. Wash peppers, remove seeds and ribs, cut into 1/4 inch strips.
  5. Drain pineapple, reserving the liquid.
  6. In wok, combine pineapple juice, oil, brown sugar, salt, pepper, vinegar, bring to a boil stirring constantly.
  7. Add carrot, green pepper, cover and cook 2 minutes.
  8. Add tomato wedges, pineapple chunks and meatballs. Bring to a boil, stirring constantly. Simmer 2 minutes.
  9. Combine cornstarch with 1/4 cup water - stir until smooth. Stir into meatball mixture, cook stirring until thickened, about 2 minutes.

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Chinese Pork Recipes

Oriental Pork Stir Fry, Sweet and Sour Pork recipes, Szechuan Pork, Chinese Roast Pork recipes , Chinese Barbecued Pork, Cantonese Roast Pork recipe , Szechuan Garlic Pork, Lion’s Head, Mushu Pork, Fast Baked Pork Ribs, Pork Chops in Orange Sauce, Fried Pork with Spring Onions, Chinatown Spareribs recipe , Szechuan-Style Pork Chops



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Last Modified: 11/27/11.