Pork fried rice with all its goodness, but in a portable, bite-sized shape. At your next gathering on a game day, serve these meatballs with a homemade sweet and sour sauce for a tasty treat.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups water
- ⅛ teaspoon salt
- ¾ cup parboiled long-grain white rice (such as Uncle Ben’s®)
- ½ cup carrots, diced
- 2 tablespoons tamari
- 1 teaspoon rice vinegar
- 1 pound ground pork
- ½ cup frozen peas
- ½ cup diced green onion
- 1 egg, lightly beaten
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 3 tablespoons cornstarch
- 2 tablespoons water
- 1 cup pineapple juice
- ⅔ cup white sugar
- ⅓ cup white vinegar
- 1 tablespoon rice vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- 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.
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- 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.
- Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
- While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
- 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.
- Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.
- I used Uncle Ben’s(R) parboiled long-grain white rice that cooks in 10 minutes, but some loose white rice can take 25 minutes to cook. Aim for rice that is ‘al dente’ – tender yet firm to the bite.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 3 g |
| Sodium | 492 mg |
| Sugars | 21 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Added a little if the pineapple juices
I made this recipe as is and it was a big hit with my husband who doesn’t usually like to try new foods. I used bottled sweet and sour sauce but the meatballs were delicious! I will definitely make these again.