27 Nov BAKED SWEET AND SOUR PORK MEATBALLS
Preheat oven to 400°F degrees.
Line a cookie sheet with foil and spray with cooking spray.
In a large bowl, combine the pork, egg, panko, garlic, and salt until fully incorporated (feel free to just use your hands).
Shape pork mixture into 1-1/2-inch balls and place on the cookie sheet.
Bake for 15-18 minutes, or until browned.
Meanwhile, in a small bowl, combine the cold water and cornstarch until smooth.
Set aside.
In a medium saucepan over medium-high heat, combine the Fructevia, cider vinegar, soy sauce, ketchup, and pineapple juice.
Bring mixture to a boil.
Add water/cornstarch mixture and stir constantly, until thickened. Remove from heat.
Using tongs, dip each meatball into the sweet and sour sauce.
Serve over rice or noodles and sprinkle with green onions, if desired.
Ingredients
Directions
Preheat oven to 400°F degrees.
Line a cookie sheet with foil and spray with cooking spray.
In a large bowl, combine the pork, egg, panko, garlic, and salt until fully incorporated (feel free to just use your hands).
Shape pork mixture into 1-1/2-inch balls and place on the cookie sheet.
Bake for 15-18 minutes, or until browned.
Meanwhile, in a small bowl, combine the cold water and cornstarch until smooth.
Set aside.
In a medium saucepan over medium-high heat, combine the Fructevia, cider vinegar, soy sauce, ketchup, and pineapple juice.
Bring mixture to a boil.
Add water/cornstarch mixture and stir constantly, until thickened. Remove from heat.
Using tongs, dip each meatball into the sweet and sour sauce.
Serve over rice or noodles and sprinkle with green onions, if desired.
