Can I make these Asian sweet and sour meatballs ahead of time?+
Yes, you can! You can mix and shape the meatballs hours before you cook them and keep them covered in the fridge. You can even freeze them raw on a tray then store in a freezer bag for up to a couple of months and cook straight from frozen when you’re ready.
Can I use chicken or turkey instead of pork and beef?+
Sure you can. Ground chicken or turkey both work but they are leaner and can dry out if overcooked. To keep them juicy, add a little extra moisture like an egg, a splash of soy sauce or slightly more breadcrumbs to help bind and retain juice. This is why we've tailored this oriental style dish to be more authentic like they make it in Asia. We've cooked this numerous times before sharing the recipe.
What can I use if I don’t have rice vinegar for the sauce?+
If you don’t have rice vinegar then apple cider vinegar is a good substitute because it still gives that tang without being too harsh. White vinegar will work in a pinch but can be sharper, so you might want to balance it with a touch more sugar.
Why do my meatballs sometimes fall apart in the sauce?+
That usually happens when there isn’t enough binder like egg or breadcrumbs or when the mix is overworked. Gently mix just until combined and be sure to include the egg and breadcrumbs so the meatballs hold their shape when simmering in sauce.
What vegetables or add-ins go well with sweet and sour meatballs?+
Many cooks like to add peppers, pineapple chunks or broccoli when cooking the sauce so it becomes more of a complete meal. Stir fried veggies give colour, texture and a nice contrast to the sticky sauce.
Can I use store-bought frozen meatballs instead of making them from scratch?+
Yep, using frozen meatballs is a handy shortcut. They already have texture and flavour and you can just simmer them in your homemade sweet and sour sauce until they’re heated through and coated in flavour.
