Yum! Sweet and Sour Pork Style Meatballs in Sweet Vinegar Ankake Sauce
If you have some leftover ground meat mixture from making hamburgers or meat-stuffed peppers.... let's make them into meatballs! Sweet-and sour style meatballs in sweet vinegar ankake sauce are a nice change of pace once in a while, right?
Add salt to the ground meat, and knead thoroughly until it sticks together.
Add ketchup, eggs, pepper, and half of the finely chopped onions to the ground meat. (Leave the other half of the onion as is.)
Knead thoroughly until it becomes sticky.
Cut the rest of the onion, paprika, and carrots into easy-to-eat large pieces, cut the green pepper up into small bits, and pre-boil the carrots.
Stick cooking chopsticks into a pot of oil, and boil until it bubbles.
Roll the meat from step 3 into little balls and drop into the oil. Fry them over medium heat.
If you move them around with the cooking chopsticks from time to time, they will gradually float to the surface.
Once they have all surfaced, turn up to strong heat and fry a little more.
Drain the grease.
Mix all of the seasoning ingredients together. (Don't worry if the flour sauce doesn't dissolve completely). Tip Increase the amount of ingredients for those of you who like lots of sauce!
Add sesame oil to a pre-heated pan, and sauté all of the vegetables from step 4 aside from the green peppers over strong heat.
Once the vegetables have wilted a little, add in the meatballs from step 9, and lightly mix together.
Add the flavoring from step 10 after giving it a quick stir, cook over medium heat, and add in the green peppers once it has thickened.
Serve onto dishes once the sauce has completely thickened.
Story Behind this Recipe
A friend of mine told me that they fry leftover hamburger meat mixture and serve it coated with sweet vinegar ankake sauce, so I fried the leftover meat mixture from meat-stuffed peppers and turned them into sweet-and-sour pork style meatballs.
The green peppers will change color if you add them in too early, so it is better to cut them up finely and then add them in later. It also tastes great if you add in shiitake mushrooms, bamboo shoots, and quail eggs. The katakuriko will sink to the bottom of the combined flavoring ingredients, so be sure to mix it up again before adding it to the pan.