NZ Woman's Weekly

Sweet and sour pork meatballs recipe

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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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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