Sweet and Sour Meatballs with Pineapple
SERVES
4
PREP TIME
15 mins
COOK TIME
20 mins
INGREDIENTS
- 2 tbsp caster sugar
- 1/2 C (140g) tomato sauce
- 1/4 C (60ml) rice wine vinegar
- 2 tbsp Worcestershire sauce
- 1 long red chilli thinly sliced
- 227g can pineapple chunks
- 1 tbsp peanut oil
- 1 brown onion cut into wedges
- 1 red capsicum seeded thinly sliced
- 1 green capsicum seeded thinly sliced
- coriander leaves
Calories
530
Carbs
44g
Sugar
26g
Protein
27g
Fat
120g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Combine the sugar, tomato sauce, vinegar, Worcestershire sauce, chilli and reserved liquid from the pineapple can in a small saucepan over low heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the sugar dissolves. Remove from heat.
- Begin cooking your meatballs in a small fry pan. We're frying these off for 4 minutes before transferring to a heatproof plate.
- Add the onion and combined capsicum to the same wok or pan. Cook, stirring, for 2-3 mins or until charred. Return the meatballs to the wok or pan with the pineapple chunks and the tomato sauce mixture. Cook, stirring, for 3 mins or until they reach an internal temperature of 75°c.
- Serve with rice or stand alone and sprinkle with coriander.
