Every year I have to come up with a meatball recipe for my dear Tito Joe Mauricio….and he always love ’em sweet and sour…mmm, I wonder why!   And the verdict:  Tito Joe adore ’em…yes!



1 egg, beaten

3/4 cup evaporated milk

1/2 tablespoon salt

1/2 packet onion soup mix

2 pcs pandesal or buns/rolls

1 medium onion, minced

1 lb ground beef

1/2 pack ground pork

In a large bowl, combine together meatballs ingredients; mixing thoroughly. Line a shallow baking sheet with aluminum foil. Shape into large balls and arrange in prepared baking sheet. Bake at 400 F for 15 minutes or until done.


3 tablespoons cooking oil

1 medium onion, quartered

1 thumb-sized fresh ginger, thinly sliced

2 pcs carrots, peeled and sliced

1 green bell pepper, diced

2 celery stalks or Chinese cabbage, chopped

1 (20 oz) can pineapple chunks, drained, juice reserved

Sweet & Sour Sauce:

1/2 cup light brown sugar, packed

1/2 tablespoon salt

1 teaspoon onion powder

1/4 teaspoon ground pepper

3/4 cup banana or tomato catsup

1 tablespoon soy sauce

3 1/2 tablespoons vinegar

2 tablespoons cornstarch dissolved in 1/2 cup water

Add water to drained pineapple juice to measure 1 cup and transfer to a bowl. Add brown sugar, salt, onion powder, ground pepper, catsup, soy sauce and vinegar; stir to mix well. Set aside.

In a wok, saute sliced ginger, green bell pepper and onion in hot oil. Add sliced carrots and celery, stir-fry (don’t overcook). Add sweet & sour sauce, don’t stir and let boil. Remove vegetables and transfer to platter. Add cooked meatballs, pineapple and cornstarch mixture. Simmer until sauce is thickened. Transfer to a serving platter and top with vegetables. Enjoy with a hot white rice!


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