Meatballs with Sweet & Sour Chili Sauce

Meatballs with Sweet & Sour Chili Sauce

As the title says, these are delicious meatballs seasoned with sweet and sour chili sauce.

Ingredients: 2 servings

For the meatballs:
Ground pork
200 g
1/2 (beaten)
Finely chopped green onion
1/6 stalk
2 teaspoons
Juice from grated ginger
1 scant teaspoon
Sesame oil
1 teaspoon
Salt and pepper
a small amount
1 1/2 tablespoons
For the chili sauce:
● Japanese leek
4~5 cm piece
● Ginger
2 1 mm thick slices
● Garlic
1 small clove
Sesame oil
As needed (for stir frying)
1 teaspoon (to taste)
☆ Sugar
1 1/2 tablespoons
☆ Sake and ketchup
1 tablespoon each
☆ Chicken stock
1/2 cup (100 ml)
☆ Salt
1/3 teaspoon
Katakuriko slurry
Enough to thicken


1. To make the meatballs, knead the ground pork into a bowl. When it's sticky, add all the ingredients listed from the eggs down to the katakuriko, and continue kneading.
2. Roll the meat mixture into bite-sized portions and deep fry. Roll them over occasionally with cooking chopsticks as they cook, and finish them off by raising the temperature to high to make them crispy. Remove the meatballs from the oil.
3. For the chili sauce, combine the ☆ ingredients. Mince the ● vegetables.
4. Heat sesame oil and the ● vegetables in a pan, and stir fry until fragrant. Add the doubanjiang and keep stir-frying.
5. When everything is well mixed, add the combined ☆ ingredients from Step 3, and simmer down for 2 to 3 minutes over medium heat (this is just an estimate. If you double the amount, adjust the heat and cooking time).
6. Thicken the sauce with katakuriko dissolved in water. Add the meatballs from Step 2 and coat with the sauce.
7. Serve!
8. Bonus: This is just based on my own experiments, but you can make the chili sauce in large batches and store it for several days in the refrigerator. I usually use it up within 2-3 days, so I don't know how long it'll last. The sauce solidifies when cold, but loosens up if you heat it up.

Story Behind this Recipe

I used the meat mixture I used for a meatball recipe I uploaded earlier, combined with the chili sauce I used in Recipe ID: 287101.