I created this recipe for the Steviva Sweeten It-Up Blogger Recipe Challenge; however, the opinions are mine alone.
These juicy and delicious Baked Sweet and Sour Pork Meatballs are super easy and quick to make. Serve them over rice or noodles for the perfect weeknight meal!
Lately I’ve been on a meatball kick. And can you blame me? They’re good as an appetizer for holiday or tailgate parties. They’re good on skewers, on rice, on noodles, on sliders. You get where I’m going with this. They are so versatile, so juicy, so yummy that they’re hard to resist. Especially when you coat them with a where-have-you-been-all-my-life sauce. Like my homemade Sweet and Sour sauce.
I took the Steviva Sweeten It-Up Blogger Recipe Challenge and made Baked Sweet and Sour Pork Meatballs and all I gotta say is WOW. Sweet and sour pork is one of my favorite things to order at a Chinese restaurant, but when you turn that classic favorite into juicy baked pork meatballs that are coated with a sweet sauce that’ll knock your socks off (even heavy winter boots if those are what you’re sporting nowadays), that equals MIND. BLOWN.
But wanna know the best part about this recipe? I didn’t use sugar to sweeten the sauce. NOPE. I used Steviva’s Fructevia sweetener, an all-natural sugar substitute that tastes just like sugar but is twice as potent. What does that mean? You use HALF the amount of Fructevia as sugar, so it lasts much longer. AND Fructevia is low carb and low cal. Now tell me that isn’t beautiful.
AND these super easy Baked Sweet and Sour Pork Meatballs are ready in 30 minutes, making them the perfect family-friendly meal for crazy weeknights. They’re even fancy and delicious enough to whip up when you have company coming. Serve ’em over rice or noodles, drizzle them with extra sauce, and you’re good to go! Sound too good to be true? Believe it, Baby. Here’s how it’s done. First, make sure to order your bag of Fructevia on this page of the Steviva website.
When you’ve got all your ingredients, get your meatballs ready. Preheat your oven to 400 degrees and line a cookie sheet with foil coated with cooking spray. Mix your meatball ingredients together in a large bowl, and then shape the mixture into 1-1/2-inch meatballs. Put those on your cookie sheet and bake them for 15-18 minutes until they’re nice and brown. Like zees.
Then, stir the water and cornstarch in a small bowl and set that aside. Combine the Fructevia, cider vinegar, soy sauce, and ketchup in a saucepan and bring that mixture to a boil. Add your water/cornstarch mixture and stir the sauce constantly until it thickens.
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- 1 lb. ground pork (you can use chicken, turkey, or beef, too!)
- 1 egg
- ½ cup panko bread crumbs
- 2 tsp minced garlic
- Salt, to taste
- 1 Tbsp cold water
- 1 Tbsp cornstarch
- 6 Tbsp Fructevia
- ⅓ cup cider vinegar
- 3 Tbsp soy sauce
- 1 Tbsp ketchup
- ¼ cup pineapple juice
- Cooked rice or noodles (optional)
- Green onions, sliced (optional)
- Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray.
- In a large bowl, combine the pork, egg, panko, garlic, and salt until fully incorporated (I just used my hands).
- Shape pork mixture into 1-1/2-inch balls and place on the cookie sheet. Bake for 15-18 minutes, or until browned.
- Meanwhile, in a small bowl, combine the cold water and cornstarch until smooth. Set aside.
- In a medium saucepan over medium-high heat, combine the Fructevia, cider vinegar, soy sauce, ketchup, and pineapple juice. Bring mixture to a boil. Add water/cornstarch mixture and stir constantly, until thickened. Remove from heat.
- Using tongs, dip each meatball into the Sweet and Sour sauce. Serve over rice or noodles and sprinkle with green onions, if desired.