Sweet and Sour Meatballs (Print Version)
Tender meatballs, pineapple, and vegetables tossed in a vibrant sweet and tangy sauce over steamed rice.
# Ingredients:
→ Main
01 -
2 tablespoons vegetable oil
02 -
500 grams mini meatballs, pre-cooked
03 -
1 onion, sliced
04 -
1 red capsicum (bell pepper), cut into bite-sized pieces
05 -
250 grams diced fresh pineapple
06 -
4 spring onions, green and white parts cut into 3 cm batons
07 -
steamed rice, for serving
→ Sweet & Sour Sauce
08 -
90 grams brown sugar (1/2 cup packed)
09 -
45 millilitres white vinegar (3 tablespoons)
10 -
30 millilitres tomato ketchup (2 tablespoons)
11 -
15 millilitres light soy sauce (1 tablespoon)
12 -
80 millilitres pineapple juice (1/3 cup)
13 -
1/4 teaspoon Chinese five spice powder
14 -
2 teaspoons cornflour, mixed with 2 tablespoons water
# Instructions:
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 -
Pre-made meatballs may be substituted with homemade, but ensure they are browned before adding to the stir-fry.