Sweet & Sour Meatball Recipe with Pineapple
Welcome the month of love with open arms and a sweet and sour sharing platter dream that'll put a smile on anyone's face. This fun, spunky recipe combines sticky flavourful meatballs with a hint of chilli… we'd even recommend adding thick chunks of pineapple to really spice things up!
For this romantic celebration of flavours we recommend incorporating our Angel Bay Gourmet Beef Meatballs into this dish.
Ingredients
- Angel Bay Gourmet Meatballs
- 2 tbsp caster sugar
- 1/2 cup (140g) tomato sauce
- 1/4 cup (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
Serves 2
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 Angel Bay Gourmet Beef 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 heated through.
Serve with rice or stand alone and sprinkle with coriander.