Meatballs With Pineapple And Bell Pepper
These flavorful meatballs with pineapple and bell pepper are coated in a glossy homemade sweet and sour sauce, served hot over steamed rice for a family-friendly dinner that comes together quickly.
Ingredients
Main
- 2 tablespoons vegetable oil
- 500 g mini meatballs pre-cooked
- 1 onion sliced
- 1 red capsicum bell pepper, cut into bite-sized pieces
- 250 g diced fresh pineapple
- 4 spring onions green and white parts cut into 3 cm batons
- Steamed rice for serving
Sweet & Sour Sauce
- 90 g brown sugar ½ cup, packed
- 45 ml white vinegar 3 tablespoons
- 30 ml tomato ketchup 2 tablespoons
- 15 ml light soy sauce 1 tablespoon
- 80 ml pineapple juice ⅓ cup
- ¼ teaspoon Chinese five spice powder
- 2 teaspoons cornflour mixed with 2 tablespoons water
Instructions
- Make the sweet and sour sauce by simmering brown sugar, vinegar, ketchup, soy sauce, pineapple juice, and Chinese five spice in a saucepan until the sugar dissolves, about 5 minutes.
- Stir in the cornflour slurry and cook for 2 minutes until thick and glossy, then set aside.
- Heat a large wok over high heat with vegetable oil, add meatballs, and cook for 4–5 minutes, turning until nearly done.
- Stir in onion for 2 minutes, then add red capsicum and cook for another minute.
- Add pineapple and the sauce, tossing everything until coated and heated through.
- Remove from heat, fold in spring onions, and serve hot with steamed rice.