The dilemma – There’s a kilo of ground pork and beef in the fridge and there’s only John and I to eat everything. So how exactly did we arrive at this situation, you might ask. There’s a potluck in our company last Monday and we pledged to bring Buffalo Wings and lumpiang shanghai. The Buffalo Wings turned out pretty well but the lumpiang shanghai caused us all the trouble. The plan was to start wrapping the ground meat on Sunday, refrigerate and fry them on Monday morning so it will be served warm. We were entirely fine last Sunday but when we taste-tested it on Monday morning, it tasted sour to our horror and we immediately pushed the panic button and disregarded the whole lumpiang shanghai plan.
After we came home from work that Monday, we were resolved to find out about what went wrong. Sure, the dish tasted sour but it’s not the kind of sour that hints you about spoiled meat. The wrapper wasn’t spoiled either. One of its ingredients is vinegar and the taste came from the wrapper. Ha, the culprit!
This Sweet and Sour Meatballs is our first attempt to rescue the ground meat from spoiling. After tasting this, I kind of felt happy about everything that happened. Sure, we panicked and worried about what food we are bringing. Sure, we had to stick to last minute-decisions that we aren’t prepared to make. But there is always beauty in events which may sometimes seem disasters. Oh beautiful serendipity!
So anyway, this dish has that sweet meat taste and a sour aftertaste. It helped a lot that John sprinkled some thyme in it to add that subtle, dry aroma and a slightly minty flavor. The sauce is just the right kind of thick, not too overpowering since we planned to eat this with rice.
Now we still have some meatballs still waiting for the perfect recipe. As always, let us know how you like this one when you get the chance to try it. We love hearing your thoughts!
Sweet and Sour Meatballs
- 1/2 kg Ground Pork/Beef
- 1/4 cup Flour
- 1/4 cup Cornstarch
- 1/8 tsp Thyme
- 1 pc Egg, beaten
- 1 pc Bell Pepper, half is chopped and the other half is sliced
- 1 pc Medium-Sized Carrot, peeled and grated
- 1 pc Big-Sized Onion, peeled and chopped
- 2 cloves of Garlic, peeled and minced
- 200 g Tomato Sauce
- 3 tbsp. Soy Sauce
- Combine the ground pork/beef, flour, cornstarch, beaten egg, 3/4 of the chopped onion, grated carrot, chopped bell pepper, 2 tbsp. soy sauce, half of the thyme and a pinch of pepper in a bowl. Mash until the mixture have the same consistency.
- Create balls from the mixture prepared in the first step.
- Fry the meatballs in a pan over medium heat until golden brown. Set aside.
- Sauté the rest of the onions, garlic and sliced bell pepper.
- Put the tomato sauce and 1 tbsp soy sauce in the pan. Stir and bring to a boil.
- Put the fried meatballs in the sauce. Sprinkle with the rest of the thyme. Add pepper to taste. Serve hot and enjoy!
Lumpiang Shanghai – Filipino spring rolls