Double Harmony Meatballs In Sweet And Sour Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Ground chicken or ground turkey
1/4 cup	36g / 1.3oz	Finely-chopped water chestnuts
2 tablespoons	30ml	Cornstarch
1 1/2 tablespoons	22ml	Minced cilantro
1 tablespoon	15ml	Chopped pimento
2 teaspoons	10ml	Minced ginger
1 teaspoon	5ml	Minced garlic
1/2		Egg - beaten
1/4 teaspoon	1.3ml	Sesame oil
1/4 teaspoon	1.3ml	Salt
1		Freshly-ground white pepper
		Pork Meatballs
1/2 lb	227g / 8oz	Ground pork
1/4 cup	36g / 1.3oz	Finely-chopped water chestnuts
2 tablespoons	30ml	Cornstarch
1 1/2 tablespoons	22ml	Minced cilantro
2 teaspoons	10ml	Minced ginger
1 teaspoon	5ml	Minced garlic
1/2		Egg - beaten
1/4 teaspoon	1.3ml	Sesame oil
1/4 teaspoon	1.3ml	Salt
1		Freshly-ground white pepper
		Preparation
		Vegetable oil - for deep-frying
1/2 cup	118ml	Sweet and sour sauce - homemade or
		Store-bought

Recipe Instructions

Combine all the ingredients for both meatballs in separate bowls. Mix them one at a time with your hands until the ingredients are evenly distributed and the mixture is spongy. Shape the two meatball mixes into 1-inch balls (about the size of ping-pong balls).

Pour enough oil into a wok or 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Deep-fry the meatballs in three batches, turning occasionally, until golden brown and cooked through, 6 to 7 minutes. Remove with a slotted spoon and drain on paper towels.

Heat the sweet and sour sauce in a saucepan large enough to hold all the meatballs over medium heat until hot, about 1 minute. Add the meatballs and toss until coated and all are heated through. Mound the meatballs on a serving platter and spoon any sauce remaining in the pan over them.

This recipe yields 5 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Restaurant - Family) - from the TV FOOD NETWORK CANADA

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