Sweet and Sour Meatballs (Print)
Succulent meatballs in tangy sauce with pineapple, bell peppers and onions, creating a perfect balance of flavors.
# Ingredients:
→ Main
01 -
2 tablespoons vegetable oil
02 -
500 grams pre-cooked mini meatballs
03 -
1 onion, sliced
04 -
1 red capsicum (bell pepper), cut into bite-sized pieces
05 -
250 grams fresh pineapple, diced
06 -
4 spring onions, cut into 3 cm batons (white and green parts)
07 -
Steamed rice, for serving
→ Sweet & Sour Sauce
08 -
90 grams (1/2 cup packed) brown sugar
09 -
45 millilitres (3 tablespoons) white vinegar
10 -
30 millilitres (2 tablespoons) tomato ketchup
11 -
15 millilitres (1 tablespoon) light soy sauce
12 -
80 millilitres (1/3 cup) pineapple juice
13 -
1/4 teaspoon Chinese five spice powder
14 -
2 teaspoons cornflour, mixed with 2 tablespoons water
# Directions:
01 -
Combine brown sugar, white vinegar, tomato ketchup, light soy sauce, pineapple juice, and Chinese five spice in a saucepan over medium-high heat. Simmer until the sugar fully dissolves, about 5 minutes. Stir in the cornflour mixture and continue to simmer until the sauce thickens, approximately 2 minutes. Remove from heat and set aside.
02 -
Heat a large wok or frying pan over high heat. Add vegetable oil and swirl to coat. Add meatballs and cook, turning occasionally, for 4 to 5 minutes or until nearly cooked through.
03 -
Introduce sliced onion and stir fry for 2 minutes. Add the capsicum and stir fry an additional minute.
04 -
Add diced pineapple and prepared sweet and sour sauce to the wok. Stir fry until the ingredients are thoroughly combined and heated through. Remove from heat.
05 -
Gently toss through the spring onion batons. Serve immediately with steamed rice.
# Notes:
01 -
For best results, use freshly cut pineapple rather than canned for a brighter flavor.