Sweet and Sour Pork Meatballs with Rice

Ground pork meatballs with sweet and sour sauce over white rice with fresh sliced chives.

This sweet and sour pork meatballs recipe combines tender, flavorful meatballs made with ground pork, breadcrumbs, and aromatic spices. The meatballs are baked to perfection and then coated in a tangy, sweet, and slightly spicy sauce made with brown sugar, rice vinegar, ketchup, and Sriracha. Served over a bed of broth-infused rice and garnished with fresh green onions, this dish is a delightful blend of savory and sweet flavors that will please any palate.

Servings

2

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Ingredients

For the Meatballs

  • 1 pound ground pork
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce

  • 1/2 cup brown sugar
  • 1/2 cup rice vinegar (or white vinegar)
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha (adjust to taste)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1/2 cup pineapple chunks

For the Flavored Rice

  • 1 cup white rice
  • 2 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • Pinch of salt

For Garnish

  • Finely chopped green onions

Instructions

Cook the Rice

Rinse rice until water runs clear. In a saucepan, bring 2 cups of broth, soy sauce, and salt to a boil. Add rice, reduce heat, cover, and simmer for 18-20 minutes until tender. Let sit for 5 minutes, then fluff with a fork.

Make the Meatballs

Preheat oven to 375°F (190°C). In a bowl, mix ground pork, breadcrumbs, egg, onion, garlic, soy sauce, ginger, salt, and pepper. Form into 1-inch meatballs and place on a lined baking sheet. Bake for 15-20 minutes until browned and cooked through.

Prepare the Sauce

Combine brown sugar, rice vinegar, ketchup, soy sauce, and Sriracha in a saucepan. Bring to a boil, then add cornstarch slurry, stirring until thickened. Optionally, add pineapple chunks and cook for 1 more minute.

Combine and Serve

Serve meatballs over rice. Pour sauce on top. Garnish with green onions.

Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of chicken or vegetable broth, soy sauce, and a pinch of salt to a boil. Add the rice, stir once, and reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the broth is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

In a large bowl, combine the ground pork, breadcrumbs, egg, onion, garlic, soy sauce, ginger, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper or lightly greased.

Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and lightly browned.

In a medium saucepan, combine the brown sugar, rice vinegar, ketchup, soy sauce, and Sriracha. Stir well and bring to a boil over medium heat. Add the cornstarch slurry to the saucepan and stir continuously until the sauce thickens, about 1-2 minutes. If using, add the pineapple chunks and cook for an additional minute.

Serve the sweet and sour pork meatballs over a bed of flavored rice and pour the sauce over the meatballs. Sprinkle finely chopped green onions over the dish just before serving.