Meat & Game Sides & Snacks

Fakeaway Sweet and Sour Pork Balls

Homemade sweet and sour pork balls with pineapple, red pepper and zingy sauce. Quick fakeaway recipe using sausage meat, ready in 30 minutes.

By Ricky Robinson Updated August 25, 2022

Making your favourite takeaway dishes at home has real appeal, and these sweet and sour pork balls are proof you can create something genuinely tasty without much fuss.

The recipe is straightforward, which makes it perfect for weeknight cooking when time is limited but you still want proper flavour. Sausage meat forms the base of the meatballs, mixed with breadcrumbs and egg to bind everything together. Rolling the mixture into golf ball sized portions gives you around twenty pieces, which is plenty for four servings.

The sauce is where the magic happens. By whisking together the syrup from tinned pineapple with tomato ketchup, balsamic vinegar, honey, soy sauce and fresh lime juice, you get a sticky, tangy glaze that clings to the pork balls beautifully. The addition of pineapple chunks, red pepper and water chestnuts adds texture and sweetness that balances the savoury elements. It all comes together in one pan, which means less washing up afterwards.

Fakeaway Sweet and Sour Pork Balls recipe image
Fakeaway Sweet and Sour Pork Balls

The ingredients are basic store cupboard staples, so you likely have most of what you need already. There is no need for specialist sauces or hard to find items. Just simple, accessible ingredients that combine to create something far better than you would expect from such minimal effort.

The beauty of this recipe is its flexibility with protein. You can swap pork for chicken or prawns and it works just as well.

Serve with boiled rice or noodles to soak up the sauce. The whole dish takes about thirty minutes from start to finish, which makes it a reliable option when you want the satisfaction of a fakeaway without waiting for a delivery or spending ages in the kitchen.

Fakeaway Sweet and Sour Pork Balls

Honey Pineapple Pork
Total Time 35 min
Servings 4 servings
Calories 485 cal
Protein 22g

Ingredients

Equipment Needed

  • Large Pan
  • Jug
  • Whisk
  • Mixing Bowl

Instructions

  1. 1
    Squeeze the sausage meat from the sausages and place in a large bowl with the breadcrumbs. Crack the egg and add to the bowl, then season with salt and pepper and then mix everything together well.
  2. 2
    Roll the meat mixture into about 20 golf ball sized portions.
  3. 3
    Add some oil into a large pan and heat.
  4. 4
    Add the balls to the heated pan and cook for about 10 minutes, turning them now and then until they brown all over.
  5. 5
    Peel and finely grate the garlic, then finely slice the red pepper and add to the pan along with the water chestnuts.
  6. 6
    In a jug, whisk together the juice from the tinned pineapple, the ketchup, balsamic vinegar, honey, soy and then squeeze in the lime juice.
  7. 7
    Pour the liquid mix into the pan giving everything a good stir and cook for 10 minutes.
  8. 8
    Add the pineapple chunks and check the pork balls are piping hot and cooked through. The sauce should have reduced and thickened slightly.
  9. 9
    Serve with boiled rice or noodles.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve with boiled rice or noodles to soak up the sauce. Garnish with fresh coriander and sliced spring onions for extra freshness.

Variations

For a lighter version, use chicken sausages instead of pork. You can also swap the pork for diced chicken breast or raw prawns for a different protein option.

Fakeaway Sweet and Sour Pork Balls

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