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Meatballs:.
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In a bowl; mix the ground pork with the sesame oil until well mixed, then mix in the cornstarch, egg and soy sauce.
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Prior to shaping the meatballs, have a plate ready to set your meatballs inches Wet your hands under cold water.
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Take small portions of the meat mixture, about the size of walnuts, and roll them in-between your palms, shaping them into balls.
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Keep wetting your hands as to prevent the meat from sticking to your hands.
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This will also help in producing an even, smooth surface.
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Once all meatballs have been shaped and placed in plate; set aside.
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8
Preparing Sweet and Sour Sauce:.
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In a bowl; blend the cornstarch with the water.
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Add the sherry, soy sauce, tomato paste, sugar, and vinegar.
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Drain the liquid from the pineapple and add liquid to the sauce mixture.
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Set the pineapple chunks aside.
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Heat the 3 tablespoons of oil in a wok or skillet and fry the meatballs until evenly browned and cooked through.
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Remove them from pan using a draining-spoon and place on a paper-towel lined plate.
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To the hot wok or skillet add more oil if necessary.
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To the hot oil, add the onion, peppers and carrots.
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Stir fry for about 5 - 9 minutes until slightly softened.
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Give the sauce mixture a stir; pour it into the pan and bring to a boil, stirring all the time.
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Stir in the meatballs and pineapple chunks and cook, stirring over reduced heat for about 3-5 minutes.
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Serve hot with rice.
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NOTE: When I have brought this to different events I've transferred the completed cooked recipe into a crock pot to keep it warm for a potluck service.
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22
These have always disappeared.
