Pork Fried Rice Meatballs with Homemade Sweet and Sour Sauce

1 . Stage

Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.

2 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.

3 . Stage

Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.

4 . Stage

Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.

5 . Stage

While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.

6 . Stage

Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.

7 . Stage

Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.