Sweet and Sour Meatballs with Bok Choy and Mushroom Stir Fry

It's been awhile since I shared a good Asian inspired recipe - but I just I couldn't resist posting this one today! Sweet and sour meatballs with just a hint of heat are bathed in a luscious sauce and served over rice. Accompanied by one of my favourite Asian side dish recipes for stir fried bok choy, I know you're going to love this easy meal!

Serve this on a Saturday movie night with chop sticks and don't forget the fortune cookies for dessert!

Visit the printable recipe here: Sweet and Sour Meatballs with Bok Choy

Please enjoy my easy to follow step by step recipe video: 




Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 4

Sauce

• 1 398 ml (14 fl oz tin) pineapple chunks
• 1/3 cup tomato ketchup
• 1 tsp hot Asian garlic chili sauce
• 1/8 cup hoisin sauce
• 1/3 cup brown sugar
• 1/3 cup white vinegar
• 1/2 tsp sesame oil
• 1 Tbsp minced ginger
• 3 cloves minced garlic
• 1 Tbsp low sodium soy sauce
• 1 Tbsp corn starch
• 1 Tbsp water

Meatballs

• 1 lb ground pork
• 1/4 cup finely diced water chestnut
• 1/4 cup finely diced scallions (green stems included)
• 1/4 cup finely diced celery
• 1/2 tsp each garlic powder, ginger powder, salt, dried chili flakes, and pepper

Stir FryVeggies

• 1 tsp extra virgin olive oil
• 1 tsp sesame oil
• 2 cups baby Bok Choy
  
• 8 large sliced button mushrooms
• 1 tsp minced ginger
• 1 clove minced garlic
• 1 tbsp light soy sauce

Directions

1. Drain pineapple juice into a medium bowl. Reserve pineapple chunks.
2. Add the rest of the sauce ingredients to the pineapple juice, stir well, and set aside. 
3. Mix all of the meatball ingredients together. Roll into small 3/4 inch in diameter meatballs. Place onto a rack on a baking sheet and bake in a 350 degree oven for 30 minutes until almost cooked through and much of the fat from the meatballs has been released.
4. Heat the sauce ingredients and the pineapple in a large pot and bring to the boil. Add the meatballs and finish cooking them in the sauce for 15 more minutes over medium high heat.During the last minute of cooking mix the cornstarch and water together to form a slurry and stir into the sauce to thicken.
5. Heat the olive oil and sesame oil in a large non-stick skillet or wok and stir fry the mushrooms just until they begin to lose their water. Add the Bok Choy and continue to stir fry until tender crisp. Add the ginger and garlic and saute for an additional minute. Finish with the soy sauce. Serve the meatballs over rice with the stir fried mushroom and Bok Choy on the side.

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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.