Lychee Meatballs

Lychee Meatballs

The Teenager also has fever and was recalled from school. I now have 3 kids at home, I guess it's a question of time before I fall sick too. And who will look after me then?

They are all happy to have escaped the fish at the school's canteen today and since I have to feed 3 sick kids, I thought I'll make them Jaden's Lychee Meatballs. It's comforting, easy to make (slightly less work compared to what I usually do to make sweet and sour pork) and will please any sweet and sour sauce lover.

Anything sweet & sour has to come in a huge quantity in this family

Lychee Meatballs :

1 can Lychees (drained and syrup reserved for the sauce)

1 Red Bell Pepper

1 Zucchini

1 Red Onion

1 Garlic clove

1 Red Chilli

The meatballs :

500g Minced Pork

1 Egg

1/4 Tsp Salt

1 Tbsp Flour

The sauce :

100ml Lychee syrup

65ml White Wine Vinegar

3 Tbsp Brown Sugar

2 Tsp grated fresh Ginger

65ml Tomato Ketchup

1/4 Tsp Salt

Ground black pepper

Marinate the minced pork for an hour. Form into balls with your palm.

Mix the ingredients for the sauce and bring it to a boil stirring all the time. Then simmer for 5 minutes. Set aside.

Lightly oil a frying pan and grill your meatballs on all sides till they are browned. The inside could still be pink as you would finish cooking them in the sauce.

Heat some oil in the wok. Fry the onions, garlic, peppers, zucchini and red chilli. Add in the meatballs and stir-fry for a minute. Add in the lychees, then pour in the sauce, stirring well to coat the meatballs in the sauce, cover the wok and simmer for 4-5 minutes.

Serve hot on steamed Jasmine rice.