I love Sweet and Sour anything, so it was one of the first things I adapted for the Low Fodmap diet! Today, after perfecting my recipe, I am very happy to share with you these Low Fodmap Sweet and Sour Pork Meatballs!
To make this dish suitable for the Low Fodmap diet, you need to use Low Fodmap ketchup. There are some brands commercially available, however, I just make my own as it takes under 20 minutes to make! Click here for the recipe.
Also, I prefer to use fresh pineapple and I avoid adding pineapple juice to my sauce, which would make the dish High Fodmap.
We all love meatballs in our house, so these were a super hit with my family as well. That said, you can also use the sauce to make other stir-fries like chicken or shrimp, or vegetables… The only limit will be your imagination! Or your tastebuds! Hahahaha
Serve these delicious Low Fodmap Sweet and Sour Pork Meatballs with rice for a complete meal the whole family will enjoy!
So, tell me, what is your favourite Chinese dish?
Enjoy and let me know how you like it in the comment section below. Also, don’t forget to check out the video recipe.
Low Fodmap Sweet and Sour Pork Meatballs
Low Fodmap Sweet and Sour Pork Meatballs – a Chinese classic adapted for the more delicate tummies that tastes just as good as the “original”!
Ingredients
Meatballs
-
500
gms
– 1 lb pork mince -
2
tsp
ginger
grated -
1
tbsp
garlic-infused olive oil -
½
tsp
Chinese 5 spice -
1
tsp
sesame oil -
1
tsp
salt
Stir Fry
-
1½
tbsp
vegetable oil or spray -
150
gms
red capsicum/bell pepper
cut into bite-size pieces -
200
gms
– 8 oz. fresh pineapple
cut into bite-size pieces -
8
spring onions
green parts only, sliced
Sauce
-
6
tbsp
white sugar -
5
tbsp
rice vinegar -
4
tbsp
low fodmap ketchup -
1
tsp
Worcestershire sauce -
1
tsp
soy sauce -
1
tsp
Oyster Sauce -
¼
tsp
salt -
4
tbsp
water - Thickener
-
1
tbsp
corn starch + 2 tbsp water
mixed together
Instructions
Meatballs
-
Using your hands, mix together all the ingredients in a big bowl.
-
Wet both hands with some water and shape into meatballs. Set aside.
-
Spray with oil and bake at 210°C – 425°F for 15 minutes or until cooked through. Keep aside.
Stir Fry
-
Mix together the sauce ingredients and keep aside.
-
Mix together the thickener in a separate small bowl.
-
Heat the vegetable oil in a wok or skillet over high heat.
-
Add the bell pepper and stir fry for 2 minutes.
-
Add the mixed sauce ingredients and stir until the sugar has dissolved and the sauce begins to bubble.
-
Add the thickener. Bring to a simmer, stirring constantly. Then cook until the sauce thickens to a syrup consistency – this will take about 2-3 minutes.
-
Add the meatballs. Stir to coat well with the sauce.
-
Add the pineapple pieces and green onion stalks (just to warm) and remove from the stove.
-
Serve hot with rice.
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