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Whole grain foods are an superb choice for a fast healthy snack. A bit of whole wheat toast, for instance is a great snack in the early morning. Eating on the run can be more healthy with wholesome chips and crackers. Selecting whole grain foods is always far better than eating the highly processed grains we commonly come across in our grocery stores.
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We hope you got insight from reading it, now let’s go back to meatballs with sweet & sour chili sauce recipe. To make meatballs with sweet & sour chili sauce you need 20 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Meatballs with Sweet & Sour Chili Sauce:
- Use For the meatballs:
- Use 200 grams Ground pork
- Take 1/2 Egg
- Prepare 1/6 stalk Finely chopped green onion
- Get 2 tsp Sake
- Prepare 1 tsp Juice from grated ginger
- Get 1 tsp Sesame oil
- Provide 1 dash Salt and pepper
- You need 1 1/2 tbsp Katakuriko
- Use For the chili sauce:
- Use 5 cm piece ● Japanese leek
- Take 2 1 mm thick slices ● Ginger
- You need 1 small clove ● Garlic
- Prepare 1 Sesame oil
- Provide 1 tsp Doubanjiang
- Take 1 1/2 tbsp ☆ Sugar
- Use 1 tbsp each ☆ Sake and ketchup
- You need 100 ml ☆ Chicken stock
- Use 1/3 tsp ☆ Salt
- Use 1 enough to thicken Katakuriko slurry
Steps to make Meatballs with Sweet & Sour Chili Sauce:
- To make the meatballs, knead the ground pork into a bowl. When it's sticky, add all the ingredients listed from the eggs down to the katakuriko, and continue kneading.
- Roll the meat mixture into bite-sized portions and deep fry. Roll them over occasionally with cooking chopsticks as they cook, and finish them off by raising the temperature to high to make them crispy. Remove the meatballs from the oil.
- For the chili sauce, combine the ☆ ingredients. Mince the ● vegetables.
- Heat sesame oil and the ● vegetables in a pan, and stir fry until fragrant. Add the doubanjiang and keep stir-frying.
- When everything is well mixed, add the combined ☆ ingredients from Step 3, and simmer down for 2 to 3 minutes over medium heat (this is just an estimate. If you double the amount, adjust the heat and cooking time).
- Thicken the sauce with katakuriko dissolved in water. Add the meatballs from Step 2 and coat with the sauce.
- Serve!
- Bonus: This is just based on my own experiments, but you can make the chili sauce in large batches and store it for several days in the refrigerator. I usually use it up within 2-3 days, so I don't know how long it'll last. The sauce solidifies when cold, but loosens up if you heat it up.
Plump, juicy and soft - as all meatballs should be - these Cocktail Meatballs are served with a Sweet & Sour Dipping Sauce. Combine them together - and woah. It's kind of like Chimichurri Sauce. This is a work potluck favorite. I also add a couple of teaspoons of Dijon mustard to this recipe always.
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