500g pork mince
2 green shallots, white section thinly sliced, green section thinly sliced diagonally
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
1/4 tsp Chinese five spice
25g (1/2 cup) panko breadcrumbs
1 egg, lightly whisked
Ground white pepper, to taste
sweet and sour sauce
185ml (3/4 cup) sweetened pineapple juice
80ml (1/3 cup) tomato sauce
2 tbsp rice wine vinegar
2 tsp soy sauce
2 tsp cornflour
- Place the mince, white section of the shallot, garlic, ginger, Chinese five spice, breadcrumbs and egg in a large bowl. Season with salt and white pepper. Use clean hands to mix until well combined. Shape 1/4 cupfuls of the mixture into 10 balls.
- Spray meatballs and base of an air fryer basket with oil. Cook, in batches (see notes), at 180°C for 10 minutes until golden and cooked through.
- Meanwhile, to make the sauce, place the juice, tomato sauce, vinegar and soy sauce in a large, deep frying pan. Cook, stirring, over medium-low heat until warmed through. Place the cornflour and 1 tbsp water in a small bowl and whisk until smooth. Add to the sauce mixture. Cook, stirring, until mixture just comes to a simmer and thickens.
- Add meatballs to pan and gently toss through the sauce until coated. Sprinkle with the green section of the shallot to serve.