Sweet And Sour Meatballs

• 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

1. 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.
2. Preheat the oven to 400u0b0F. 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.
3. 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.
4. 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.
5. Place noodle mixture in shallow bowls. Top with meatballs and sauce. Sprinkle with remaining sesame seeds and cilantro.

ground pork, breadcrumbs, egg, sesame seeds, vegetable, red peppers, pineapple, sweet chili sauce, honey, lemon juice, rice noodles, baby bok choy, sugar snap peas, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23600 (may not work)