12 oz ground pork or ground chicken
1/2- inch piece peeled ginger finely minced
2 cloves garlic finely minced
1/4 teaspoon five-spice powder optional
1 teaspoon sesame oil
3 dashes ground white pepper
Pinch of salt
Oil for pan-frying
1/2 small onion quartered
Sweet and Sour Sauce:
2 tablespoons ketchup
2 tablespoons Thai sweet chili sauce
1 teaspoon Chinese rice vinegar or Apple cider vinegar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
Combine the ground pork or chicken with ginger, garlic, five-spice powder (if using), sesame oil, pepper and salt. Stir to combine well. Wet both hands with some water and shape into 24 meatballs. Set aside.
Heat up a wok or skillet with some oil, pan-fry the meatballs until they turn light to golden brown. Drained them on a plate lined with paper towels.
Clean the wok or skillet. Heat it up with a little bit oil. Add the onion and do a few quick stirs. Add the sweet and sour sauce and cook it until it’s thickened, then add the meatballs. Stir to coat well with the sauce. Dish out and serve immediately.