Pork Fried Rice Meatballs with Homemade Sweet and Sour Sauce

In a saucepan, combine water and salt; bring to a rolling boil. Stir in rice and diced carrots. Cook until the rice is tender, yet maintains a slight firmness, approximately 8 minutes. Drain the mixture thoroughly and rinse under cool water to halt the cooking process. Set aside to cool completely. Once cooled, drizzle with tamari and rice vinegar, gently tossing to combine.

Preheat your oven to 400 degrees F (200 degrees C). Prepare a large baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.

In a spacious mixing bowl, gently combine the cooled rice mixture with ground pork, frozen peas, diced green onion, lightly beaten egg, ground ginger, garlic powder, salt, and ground white pepper. Mix by hand until the ingredients are just incorporated; avoid overmixing to maintain a tender texture. Shape the mixture into approximately 25 to 30 golf ball-sized meatballs, and arrange them evenly on the prepared baking sheet.

Place the baking sheet in the preheated oven and bake until the meatballs are beautifully browned on the exterior and cooked through, with no pink remaining inside, approximately 22 minutes.

While the meatballs are baking, prepare the sweet and sour sauce. In a small bowl, whisk together cornstarch and water until smooth, ensuring there are no lumps.

In a separate saucepan, combine pineapple juice, white sugar, white vinegar, and rice vinegar. Bring the mixture to a boil over medium-high heat, stirring continuously to dissolve the sugar. Remove 1 tablespoon of the hot pineapple juice mixture and whisk it into the cornstarch slurry. Then, pour the cornstarch mixture into the saucepan with the remaining sauce, whisking constantly to prevent lumps from forming. Reduce the heat to medium and continue whisking until the sauce thickens to your desired consistency, about 3 to 4 minutes. Remove from heat and transfer the sauce to a deep serving dish.

Once the meatballs are baked, arrange them artfully on a serving platter. Sprinkle with freshly chopped parsley for a touch of color and freshness. Serve the meatballs hot, accompanied by the homemade sweet and sour sauce, either on the side for dipping or drizzled generously over the top.