Bola-Bola (Sweet and Sour Meatballs)

This is a very beautiful and colorful dish.  It is a great hit with kids and people who are picky about Asian foods.  This also quick and easy to fix and gets a lot of ooohhhs and ahhhhs, plus it taste fabulous.  You can do the quick version by replacing the home made meatballs with pre-made from the grocery store.  I recommend IKEAs. If those are not available, those from the grocery store works, just make sure you do not get the Italian style.  The seasoning does not work with this dish.  If you have time, home made is the best. I used different color bell peppers, but you can use one color if you prefer.

Ingredients:
1/2 cup soy sauce
1/2 cup coconut vinegar or apple cider vinegar
1/2 cup water
3/4 cup sugar
2 tblsp corn starch
3 tblsp olive or canola oil
3-4 stalks of celery (sliced diagonally)
4 roma tomatoes (cut in quarters)
1 medium onion (sliced)
1 large bell pepper or 1/2 of 3 different colors (cut in strips)
1 lb meatballs (home made or pre-made)

Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1 tblsp garlic powder
1 tsp sugar
salt and pepper
1 cup olive or canola oil

For meatballs:  combine all the ingredients except for the oil.  Mix well.  Pinch off approximately 1 tblsp and form into a ball in your palm.  Repeat until you have made all the meatballs.  Heat the 1 cup of oil on high in a deep sauce pan. Fry meatballs in batches until brown and done.  Remove from oil and set aside.

In a large pot or dutch oven.  Pour the vinegar, soy sauce, water and sugar.  Allow to simmer until sugar disolves.  Add the meatballs and set temperature to low.   In a separate frying pan, heat 1 tblsp of the oil.  When oil is hot, add onions and celery.  Season with salt and pepper.  Stir fry for approximately 2 minutes.  Transfer to pot with meatballs and sauce.  Heat another tblsp of oil in the frying pan.  Add the bell peppers, season with salt and pepper, and stir fry until crisp tender for approximately 2 minutes. Transfer to the pot with the meatballs and sauce.  Heat the last tblsp of oil, add the tomatoes and season with salt and pepper.  Stir fry until slightly scorched, approximately 1-2 minutes. Transfer to the pot.  Stir the vegetables with the meatball and sauce until all the ingredients are well incorporated.  Increase the heat to allow a low boil.  Place the cornstarch into a small bowl.  Add a little water to make a watery paste.  Make sure the cornstarch and water are mixed well with no lumps.  Pour the cornstarch mixture into the pot directly on the sauce.  Stir well to ensure the cornstarch is well incorporated.  Continue to boil for another 4 minutes to allow the sauce to thicken.  Stir occassionally during this process.  Once sauce has thickened, serve over steamed rice and enjoy.  With the sweet and sour sauce, this is great with shrimp fried rice.