Tonight's dinner needed to be made more quickly - Wednesdays we have a one hour window between piano and football. It was all made and eaten during that hour... the troops have headed out the door - alas, the dishes are still sitting on the counter behind me.
SWEET & SOUR PORK MEATBALLS
(I had enough leftover mince for about 30+ meatballs)
Pork mince mixture (scroll down for yesterday's post or see here.)
1/2 cup ketchup
juice of 1 orange (or about 1/4 cup orange juice)
1/4 cup cider vinegar (or sherry vinegar)
1/4 cup water
1-2 tablespoons brown sugar
1 tablespoon vegetable oil - or 1 tablespoon sesame oil
1 large garlic clove, minced
1 tablespoon minced ginger
1 tablespoon cornflour (corn starch)
(*can add 1 teaspoon red pepper flakes if you like it spicier)
Roll mince mixture into 1 inch meatballs and put in steamer for 10+ minutes, until no visible pink on the outside.
As the sauce thickens and when the meatballs lose their pink, use a large spoon to transfer about 8-10 at a time into the sauce. The meatballs will become fully cooked as they simmer in the sauce. After 5 or so minutes, transfer batch to a baking tray and keep warm in the oven (180ºC/350ºF). Continue until all meatballs are fully cooked. Check if done by cutting a large one in half - there should be no pink at all.
Pork Dumplings once, pork meatballs twice - these are nice when served with rice. (My apologies to Carole King.)