Sweet and Sour Meatballs

Sweet and Sour Meatballs preparation time Serves: 4
Sweet and Sour Meatballs cook time Cook: 25 mins
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    • Large pan/wok
    • green chopping board
    • vegetable knife
    • Garlic crush
    • Tablespoons
    • teaspoon
    • measuring jug
    • Mixing Bowl
    • Bowl
    • Serving plates
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    • 500 g Northern Ireland Farm Quality Assured Mince Steak
    • 1 tbsp Olive oil
    • 250 ml Low salt beef stock
    • 1 Carrot
    • 1 Onion
    • 1 Red pepper
    • 1 Yellow pepper
    • 1 Clove garlic
    • 1 tsp Ginger paste
    • 2 tbsp Tomato ketchup
    • 2 tbsp Reduced salt soy sauce
    • Juice of half a lemon
    • 1 tbsp Cornflour mixed with 2tbsp water
    • 220g Pineapple chunks in juice
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    • Place the mince into a bowl and roll into 16 even sized meatballs.
    • Heat oil in a large frying pan, add the meatballs and fry for 5 minutes, turning occasionally.
    • On a green chopping board, finely dice the onion and crush the garlic. Add these to the pan and cook for a further 2 minutes.
    • Make the beef stock.
    • Peel and slice the carrot and add to the pan. Cook for a further 3-4 minutes or until tender.
    • Pour in the stock and bring to the boil, then reduce heat and simmer for 5-6 minutes.
    • Cut the peppers into chunks and drain the pineapple chunks, add both to the pan.
    • In a separate bowl, mix the ginger, ketchup, soy, lemon juice and cornflour paste to form a sauce.
    • Pour sauce over the meatballs and simmer for 2-4 minutes.
    • Serve with rice.