fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Sweet & Sour Meatballs

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

This quick and easy take on the Chinese takeaway classic is seriously good, and the homemade sauce is sticky, glossy and utterly gorgeous. I love using fresh pineapple in my sweet and sour sauce to make it fragrant and fabulous, but you can totally use a tinned variety to save time on those busy weeknights.

WATCH THIS RECIPE

SWEET & SOUR MEATBALLS

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

2 tbsp vegetable oil

500g (1 lb) pre-made mini meatballs

1 onion, sliced

1 capsicum (bell pepper), cut into bite-sized pieces

1 cup diced fresh pineapple

4 spring onions (scallions), trimmed, green and white parts cut into 3cm (just over 1”) batons

steamed rice, to serve

 

Sweet & sour sauce:

½ cup brown sugar

3 tbsp white vinegar

2 tbsp tomato ketchup

1 tbsp light soy sauce

1/3 cup pineapple juice

¼ tsp Chinese five spice

2 tsp cornflour (cornstarch), mixed with 2 tbsp water

Steps

To make the sweet & sour sauce, place the brown sugar, vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes or until the sugar has dissolved. Add cornflour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.

Heat a clean wok or large frying pan over high heat. Add the oil and the meatballs and cook, turning every so often, for 4-5 minutes or until almost cooked through. Add the onion and stir-fry for another 2 minutes. Add the capsicum and stir-fry for another minute. Then add the pineapple and the sweet & sour sauce. Stir-fry until well combined. Remove from heat and toss through the spring onion. Serve with steamed rice.

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen