NZ Woman's Weekly

Sweet and sour pork meatballs recipe

Sweet and sour pork meatballs recipe
  • Meal Type

    Pork
  • Servings

    4
  • Courses

    Dinner
  • Meal Origin

    Asian

This recipe uses a few bottles and cans but the results are delicious and it makes the preparation a breeze. To cook from frozen, thaw meatballs overnight, then either microwave until piping hot or cover with foil and heat at 165°C for 30-40 minutes until hot and bubbling.

  • 600g pork mince
  • 1 packet bacon and onion soup mix
  • 1 tbsp chopped parsley
  • 1 egg
  • ½ cup breadcrumbs
  • 2 tbsp oil
  • 1 carrot, peeled and cut into strips
  • 1 red capsicum, sliced
  • 1 red onion, sliced
  • 1 x 432g tin pineapple chunks in juice
  • 1 x 355g bottle plum sauce
  • ¼ cup red wine vinegar
  • 2.5cm piece fresh ginger, peeled and sliced
  • 2 star anise
  • 4-6 cups cooked rice
  1. In a large bowl, combine the mince, soup mix, parsley, egg and breadcrumbs, mixing well.
  2. Divide the mixture and roll into about 20 meatballs. Heat the oil in a large frying pan and cook the meatballs for 5-8 minutes until golden all over.
  3. Remove from pan and set aside. Discard any excess oil from pan, then add the carrot, capsicum and onion and saute for 2 minutes. Add pineapple and its juice, plum sauce, vinegar, ginger and star anise, then simmer for 2 minutes.
  4. Return meatballs to the pan and simmer for 5 minutes or until cooked through. Divide the meatballs and sauce into four portions and spoon into freezer-proof containers over a bed of cooked rice. Chill, then cover and freeze until needed.

Take a look at these Midweek meals: Leek recipes here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

more of this author
Oct-27-2014-issue

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