Sweet and Sour Meatballs
Sweet and sour meatballs have been a beloved dish since childhood—small meatballs coated in a tangy, sweet glaze are irresistible. The elders in the family used to always deep-fry them, but with today's preference for lighter cooking, here's a refreshing oil-free version.
Ingredients
pork tenderloin
200 g
lotus root
100 g
egg white
20 g
salt
5 g
light soy sauce
10
oyster sauce
5 g
sugar
2 g
white pepper
a pinch
minced ginger
a pinch
Instructions
1
Step 1
Gather the ingredients.
2
Step 2
Finely chop the meat and mince it into a paste. Add a splash of cooking wine, light soy sauce, salt, sugar, oyster sauce, five-spice powder, and minced ginger, then mix well.
3
Step 3
Finely chop the lotus root and add it to the meat mixture.
4
Step 4
Add one-third of an egg white.
5
Step 5
Add cornstarch to taste and mix well.
6
Step 6
Stir clockwise until the mixture is firm; it should be stiff enough that a chopstick stands upright in it.
7
Step 7
Shape the mixture into small balls and arrange them on a plate.
8
Step 8
Place in a steamer and steam over high heat for 10 minutes, then remove.
9
Step 9
In a bowl, combine ketchup, rice vinegar, sugar, light soy sauce, salt, and a cornstarch slurry to make a sweet and sour sauce.
10
Step 10
Without adding oil to the pan, pour in the prepared sweet and sour sauce and bring to a boil.
11
Step 11
Stir the sauce with a spatula to prevent it from sticking to the bottom.
12
Step 12
Add the steamed meatballs and toss to coat evenly. Reduce the sauce until thickened, then remove from heat.
13
Step 13
Plate and garnish with chopped scallions. Delicious and ready to serve.
