Sweet And Sour Meatballs - cooking recipe

Ingredients

1 3/4 lbs ground pork
1/3 cup dried breadcrumbs
1 None egg, lightly beaten
1/2 cup sesame seeds
1/4 cup vegetable or peanut oil
2 medium red peppers, seeded and coarsely chopped
1 can (15 oz) pineapple chunks in juice, drained, juice reserved
2/3 cup sweet chili sauce
1/2 cup honey
1/2 cup lemon juice
1 1/2 lbs fresh rice noodles
3 None baby bok choy, shredded
7 oz sugar snap peas, trimmed, thinly sliced lengthwise
1/3 cup coarsely chopped cilantro

Preparation

Mix ground pork, breadcrumbs and egg in large bowl until well blended. Roll tablespoons of mixture into balls. Place 1/3 cup of the sesame seeds on a plate. Roll meatballs in seeds until lightly covered. Place meatballs on a plate. Cover with plastic wrap; refrigerate for 10 mins.
Preheat the oven to 400\u00b0F. Heat 2 tbsp of the oil in a large skillet on medium heat. Cook meatballs, in batches, for 2-3 mins or until golden. Transfer to a baking pan. Bake for 10-15 mins, or until cooked through.
Add peppers to skillet; cook, stirring, for 3 mins. Add reserved pineapple juice, chili sauce, honey and lemon juice. Bring to a boil. Reduce heat to low; simmer for 5-6 mins, or until thickened slightly. Stir in pineapple chunks and meatballs. Cook, turning, for 2-3 mins, until heated through.
Place noodles in a large microwaveable dish. Microwave on high for 3 mins. Add remaining 2 tbsp oil, bok choy and sugar snap peas; toss until combined. Microwave on high for 2 mins, or until vegetables are just wilted. Season with salt.
Place noodle mixture in shallow bowls. Top with meatballs and sauce. Sprinkle with remaining sesame seeds and cilantro.