Sweet & Sour Pork Meatballs

Day 34 of my #PantryChallenge

Dinner tonight is Sweet & Sour Meatballs over farfalle pasta! I normally make my meatballs with a 70/30 pork to beef ratio, but didn’t have any ground beef defrosted. So pork it is! This recipe also works great with ground turkey. You can, of course, use bottled sweet and sour sauce, but I’ve included my own recipe just in case ya wanted to try it out. It’s easier than you think!

1 large Carrot; peeled and sliced
1 small Onion; Sliced
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Meatballs:
1 lb Ground Pork
1 extra large Egg
⅓ cup Breadcrumbs
½ teaspoon Garlic Powder
½ teaspoon Chinese Five Spice
¼ teaspoon Ginger Powder
¼ teaspoon Mustard Powder
Pinch of Red Pepper Flakes
3 Tablespoons Leek; chopped
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Sweet & Sour Sauce:
2 cups Water
1 cup White Sugar
⅔ cup Apple Cider Vinegar
2 Tablespoons Ketchup
4 drops Red Food Coloring (optional)
3 Tablespoons Cornstarch
2 Tablespoons cold Water

In a medium bowl, add all of the meatball ingredients and mix by hand until well combined.
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Form 18 golf ball sized meatballs and sear on all sides until golden brown; about a minute per side. Remove the meatballs from the skillet and add the carrots and onions, sautéing until tender. Add the meatballs back to the skillet, then reduce heat to low and cover.
Meanwhile, heat a saucepan over high heat and whisk together the sauce ingredients, minus the cornstarch and cold water. Bring to a boil, then reduce the heat to medium-low. In a small bowl, combine the cornstarch and water. Whisk the slurry into the sauce and continue to mix until thickened. Pour the sauce over the meatballs and cover, simmering for 10 minutes or until the internal temperature of the meatballs reaches 150°F-165°F.
Enjoy!