The bite-sized round pork morsels were crispy and golden brown as they sizzled in the skillet. Quickly, the citrusy juicy flavors of orange and pineapple mixed with a sweet sour sauce was poured all over this spectacle. The aroma of a gingery-soy sauce filled the air. Supper was ready!
If you have no idea what to make for supper tonight, this is a quick, easy solution. Now and then, I revert to my batch of “go-to” recipes that don’t need much thinking. These Asian Pork Ginger Meatballs with Orange-Pineapple Sauce are on that list.
I had everything I needed for meatballs : ground pork, seasonings, soy sauce and these fruits. It was going to be a fun dish.
I mixed the ground meat well and blended all the ingredients. Just to make it easier to handle, I refrigerated the ground meat mixture for a few fifteen minutes. While that set in the refrigerator, I prepared the sauce ingredients.
Once I formed the two-inch sized meatballs, I pan fried them in batches. This didn’t take long. While they drained on paper towels, I cooked the sauce. A quick stir, a brisk boil and some seasonings to spruce it all up….and voila !
My meatballs were perfect. The sweet sour sauce was slightly thick and translucent. The colorful orange segments and pineapple cubes were a great complement to the dish. I poured it over a heaping plate of steamed jasmine rice and enjoyed the site and scent of the fruity sauce over the ginger-infused pork meatballs. What a divine dinner!
This is an incredibly easy, delightful meatball dish for any day. First you make the meatballs infused with ginger, soy sauce and Asian flavors. Then prepare the fruity sweet sour sauce and garnish it with orange segments and pineapple cubes. Serve this hot over a plate of steamed jasmine white rice and you’re all set for dinner! This recipe serves 2 to 4 and total cooking time is about 30 minutes
- ground pork - 1/2 pound
- fresh ginger - 1/2 teaspoon minced
- onion - 1 whole, chopped fine
- egg - 1 whole
- breadcrumbs - 1/2 cup
- soy sauce - 2 Tablespoons
- Xiao Xing rice wine - 1 Tablespoon (from Asian markets)
- salt - 1/2 teaspoon
- white pepper powder - 1 teaspoon
- vegetable oil - 1/4 cup
- garlic - 1 teaspoon minced
- orange juice - 1/2 cup
- oyster sauce - 1 Tablespoon (from Asian markets)
- ginger ale - 1/2 cup
- cornstarch - 2 Tablespoons
- cold water - 1/4 cup
- sesame oil - 2 drops
- fresh orange - 1 whole, peeled, seeded, sliced in segments
- fresh pineapple - 1 cup cubed
- green peppers - 1/2 cup sliced, seeded
- steamed jasmine white rice - for serving
- Mix together in a bowl the ground pork, ginger, onion, egg, breadcrumbs, soy sauce, salt, white pepper, rice wine. Blend well. Refrigerate for at least 15 minutes for easier handling.
- Shape the ground pork mixture into 2-inch sized meatballs.
- In a large skillet, over medium high heat, pour the vegetable oil. Pan fry the meatballs in batches. Turn them around for even cooking. This will take 8 to 10 minutes to cook. Drain meatballs on paper towels to remove excess oil.
- While meatballs are draining, mix together in a bowl: the orange juice, ginger ale, oyster sauce.
- Separately, in a small sauce pan, over medium heat, add a tablespoon of vegetable oil.
- Saute the garlic. Then quickly add the orange juice-ginger ale mixture.
- Pre-mix the slurry of cornstarch and cold water. When blended pour into the sauce pan and blend well with the orange juice mixture. This will boil in about five minutes, and sauce will have a gravy-like consistency. Lower heat to slow simmer.
- Add the fresh orange segments, pineapple cubes. Pour the meatballs back into the pan. Season with the drops of sesame oil. Mix well. Garnish with the green pepper slices. Serve hot with steamed jasmine white rice.
- COOK'S COMMENTS: If preferred, use ground beef and the results are just as good. If you don't have oyster sauce on hand, substitute with soy sauce.