Instructions: Combine all the ingredients for both meatballs in separate bowls. Mix them one at a time with your hands until the ingredients are evenly distributed and the mixture is spongy. Shape the two meatball mixes into 1-inch balls (about the size of ping-pong balls).

Pour enough oil into a wok or 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Deep-fry the meatballs in three batches, turning occasionally, until golden brown and cooked through, 6 to 7 minutes. Remove with a slotted spoon and drain on paper towels.

Heat the sweet and sour sauce in a saucepan large enough to hold all the meatballs over medium heat until hot, about 1 minute. Add the meatballs and toss until coated and all are heated through. Mound the meatballs on a serving platter and spoon any sauce remaining in the pan over them.

This recipe yields 5 servings.

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