Pork Fried Rice Meatballs With Homemade Sweet And Sour Sauce

1. 1

   Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.

3. 3

   Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.

4. 4

   Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.

5. 5

   While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.

6. 6

   Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.

7. 7

   Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

* Per serving · 4 servings · Values may vary.