Ray had meatballs at a Chinese buffet that she really liked. Really, really liked. Really, really, really liked. I think she hurt herself with eating them, she liked them so much.

And so, of course, we have to figure out how to make them. I tried a first batch last night; it went well, but not yet where I want them to be.

We started out with a recipe from ifood tv but didn’t stick to it closely. It really wasn’t authentic; I may just start over rather than trying to tweak this on further. However, it had the benefit of being very easy to make; if you don’t have a lot of condiments in the house, this might be a better bet than tracking down a recipe with Shao Xing wine or something. They were pretty tasty, and Ray stuck her lip out when she found out they were all gone.

Sweet and Sour Chinese Meatballs

1 lb ground pork
3/4 t salt
1/2 t pepper
1/2 t grated fresh ginger
2 T vegetable oil
1 green pepper, but into bite-sized pieces
1 yellow onion, grated
1 carrot, grated
1/4 c black vinegar
2 T brown sugar
2 T soy sauce
1/4 c shao xing cooking wine
1 T cornstarch
1/2 c water

Mix the meat, salt, pepper, and ginger and form into meatballs; bown on all sides in a hot pan, then reduce heat and cover.

Mix everything else but the water and veggies, making sure the cornstarch is not lumpy. Add the mixture, water, onions, and carrots from the pan and return to boiling. When the sauce has thickened and the onions and carrots are soft, remove from heat and stir in the green peppers.