No image available
Member recipe

Sweet & Sour Pork Meatballs

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by


Serves 4

This delicious dish is a perfect alternative to a takeaway on a Friday night

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 500g minced pork
  • 1 chopped clove garlic
  • 1 tbsp plain flour
  • 50g fresh breadcrumbs
  • 1 tbsp for cooking
  • 1 egg yolk
  • 75g sugar
  • 4 tbsp cider vinegar
  • 3 tbsp soy sauce
  • 1½ tbsp cornflour
  • 250ml water
  • 500ml passata
  • 1 sliced green pepper
  • 1 Small tin of crushed pineapple
  • salt & pepper


    1. Mix together the minced pork, garlic, plain flour, fresh breadcrumbs and salt & pepper.
    2. Add 1 beaten egg yolk then roll into balls and toss in a little flour. Fry in a little oil until browned all over and set aside in a ProCook Gourmet Steel Shallow Casserole dish.
    3. Mix the sugar, cider vinegar and soy sauce in a saucepan and blend with the cornflour.
    4. Add the water and tomato passata. Simmer for 5 minutes, then add the green pepper and the pineapple. Pour over the meatballs and cover.
    5. Bake in the oven at 180C for 35 minutes.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Jackie Gilmore-Crowe
8th Sep, 2015
Excellent recipe the sauce is amazing and so simple
26th Jan, 2012
This was excellent served over hot rice! It got rave reviews from a quiet husband as well. I used catsup instead of passata and added a touch of red food coloring to make it resemble American Chinese take away. I'm going to add this recipe to my favorites list. Thanks for submitting this!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.