Sweet and Sour Meatballs

I made this recipe the other day and thought it would be great to share it. My mother often made these meatballs when she would go to Filipino parities which when I was growing up were usually potlucks. This is one of my old favorites that I like to make when I crave a taste of home along with Adobo, Lumpia, Siopao, and Pancit.

Meatballs Recipe
1 pound ground pork
8 oz water chestnuts chop fine
3 green onions chopped
garlic
2 Tbsp cornstarch
2 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
Sweet and Sour Sauce*

Chop the chestnuts, onion, and mince the garlic and set aside.

Add the pork to a large bowl, add the chestnuts, green onion, chestnuts, oyster sauce, soy sauce, sesame oil, and cornstarch. Kneed thoroughly together cover and let sit in the fridge for a half hour to an hour.

Wet hands with cold water and roll into 1 inch meatballs adding them to a baking dish as you finish leaving about a half-inch to an inch of space between them. Bake meatballs at 400 degrees for 30 to 45 minutes until thoroughly cooked through.

Remove them form the oven and place them in a pot with the sweet and sour sauce then simmer them for 30 minutes.

Add onto a plate, drizzle a little more sweet and sour sauce over the meatballs and serve with fresh Jasmine Rice.

Other Thoughts

Some of my friends don't much care for chestnuts. I think you can remove them if you also don't like chestnuts but they are there to keep them moister inside and give them a slightly diff texture. One of my friends likes to make this by replacing the chestnuts with pineapple which also works pretty well.

*My mother preferred Contadina sauce, I don't know if there's a better sauce to use but since I cook this recipe for a taste of home that's what I always use. Her Sweet and Sour sauce was 1 can of Contadina sauce, a half 8oz can of tomato sauce, and an 8oz can of chopped pineapple.