Ingredients:
1 eggs
1/4 cup dry breadcrumbs
2 -3 cloves fresh minced garlic
1 large green onions, finely chopped
3 tablespoons finely grated carrots
1 teaspoon fresh grated gingerroot
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper ( or to taste)
1 lb ground pork
1 cup pineapple juice
1/3 cup ketchup
1/4 cup cider vinegar
1/4 cup maple syrup
1 tablespoon cornstarch
1 tablespoon olive oil
1 small onions, finely chopped
2 cloves fresh minced garlic
2 teaspoons fresh grated gingerroot
Directions:
For meatballs: In a large bowl, beat egg until frothy.
Stir in breadcrumbs, fresh garlic (if using) 2 tbsp green onions, carrot, gingerroot, salt and pepper; mix in the ground pork.
Roll pork mixture into 1-inch balls.
Bake on a foil-lined baking sheet, in a 375 degree F oven for about 15 minutes, or until meatballs are no longer pink inside.
For sweet and sour sauce: in a bowl, whisk together, pineapple juice, ketchup, vinegar, maple syrup and cornstarch; set aside.
In a saucepan, heat oil over medium heat; cook onion, garlic and fresh ginger, stirring often, for about 4 minutes.
Stir in pineapple juice mixture; bring to a light boil, reduce heat, simmer, stirring occasionally, until thickened (about 5 minutes).
Add in the meatballs to coat.
Transfer to a baking dish.
Cover and bake in 350 degree F oven for 25 minutes stirring often.
Sprinkle with remaining green onions.
Note: these meatballs can be made ahead of time, and frozen until ready to use in this dish, just shape into balls and freeze on a cookie sheet.
Servings: 4-6
Time preparation: 35 min.
Time total: 60 min.