Description
Delicious sweet and sour meatballs made with juicy pineapple and seasoned meatballs, perfect for family gatherings.
Ingredients
- 2 tablespoons vegetable oil
- 500 grams mini meatballs, pre-cooked
- 1 onion, sliced
- 1 red capsicum (bell pepper), cut into bite-sized pieces
- 250 grams diced fresh pineapple
- 4 spring onions, green and white parts cut into 3 cm batons
- Steamed rice, for serving
- 90 grams brown sugar (1/2 cup packed)
- 45 millilitres white vinegar (3 tablespoons)
- 30 millilitres tomato ketchup (2 tablespoons)
- 15 millilitres light soy sauce (1 tablespoon)
- 80 millilitres pineapple juice (1/3 cup)
- 1/4 teaspoon Chinese five spice powder
- 2 teaspoons cornflour, mixed with 2 tablespoons water
Instructions
- 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.
- 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.
- Introduce sliced onion and stir-fry for 2 minutes. Add the capsicum and stir-fry an additional minute.
- 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.
- Gently toss through the spring onion batons. Serve immediately with steamed rice.
Notes
For a tangier sauce, add extra vinegar. If the sauce is too thin, let it simmer longer after adding the cornflour mixture.
