8 Reviews of Sweet and Sour Pork Balls

From: * Pamela *

On Jul 15, 2003

A great dish! I found that the sesame oil added a really nice flavour to the meat. I had a bit of trouble getting the meat to stick together when I was frying the pork balls, but it turned out ok. I think next time I may bake the meatballs ahead of time in the oven and freeze them already baked, I think that would make it a great "make ahead" meal. The sauce was very good and the vegetables were a perfect blend of flavours.

From: Evie*

On Jul 23, 2002

Very tasty! The sesame oil gives the meatballs a wonderful flavor. Recipe doesnt say how much water to use with the cornstarch, I used 1 tsp.The sauce didn't need any more thickening. Thanks for posting. =)

From: #39568

On Oct 5, 2002

Great balls of fire! My family absolutely adore them. They are so good to serve as an appetizer or with steamed rice. I was out of time so I made the pork balls and just used the ready made sweet and sour sauce (Chicken Tonight- Sweet and Sour Sauce). and still came out GOOD. Definitely a quick and easy one to make and serve for unexpected guest when u dont have much time.

From: Jewelies

On Feb 1, 2004

These are fantastic. Love the sesame flavour through the meatballs. Another recipe where I was able to put everything together in the morning and then just cooked them at night. Sue L gives a great hint here to keep your hands wet when shaping meatballs, I feel this is really important to do this as it stops the meat from sticking and breaking apart.

From: SilentCricket

On Oct 8, 2002

The first things my DH said as he walked through the door was, "Something smells good!" Then, after the meal he said I should add this to my cooking repertoire! Plus, both he and my youngest daughter has seconds! So, your recipe was a hit! I didn't have sesame seed oil, nor dry sherry, nor tomato paste. So, I added a little ground ginger to the meat mixture; used apple juice instead of the sherry, and used ketchup instead of the tomato paste (I skipped the white wine vinegar, since ketchup has vinegar in it) I also substituted celery for the green pepper, since green peppers aren't my family's favorite. Anyway, the flavor may have been completely different from the original recipe, but it was a success and I credit you for the inspiration! I plan on trying it again...with the sesame seed oil, tomato paste...etc! YUM!

From: lil' hazard

On Jan 2, 2009

Loved em!! Another commenter noted how they were difficult to stick together while cooking, I added a bit of oats till they stuck together. Roll the balls small too so they are actually bite size, I think this makes a difference. My husband isnt really a sweet and sour kinda guy but he liked them! I will definately make these again.

From: Chef #1269976

On May 16, 2009

Excellent instructions. I baked the meat balls instead at 425 degrees F for 25 minutes. Delicious

From: Aussiebeck #1

On Aug 5, 2009

These were fabulous! So tasty and so easy to make. Fussy hubby loved them and so did the kids. They'll be a regular in our kitchen from now on!