Savory Meatballs With Pineapple And Bell Pepper
These Sweet and Savory Meatballs With Pineapple And Bell Pepper offer tender meatballs tossed in a glossy sweet and sour sauce with juicy pineapple, crisp bell peppers, and spring onions. Perfect over steamed rice for a quick, flavorful family meal.
Calories:
Ingredients
For the Main Dish
- 2 tablespoons vegetable oil
- 500 grams mini meatballs pre-cooked
- 1 onion sliced
- 1 red capsicum bell pepper, cut into bite-sized pieces
- 250 grams diced fresh pineapple
- 4 spring onions cut into 3 cm batons
- Steamed rice for serving
For the Sweet & Sour Sauce
- ½ cup packed brown sugar 90 grams
- 3 tablespoons white vinegar 45 millilitres
- 2 tablespoons tomato ketchup 30 millilitres
- 1 tablespoon light soy sauce 15 millilitres
- ⅓ cup pineapple juice 80 millilitres
- ¼ teaspoon Chinese five spice powder
- 2 teaspoons cornflour mixed with 2 tablespoons water
Instructions
- Combine brown sugar, white vinegar, tomato ketchup, light soy sauce, pineapple juice, and Chinese five spice powder in a saucepan over medium-high heat.
- Simmer for 5 minutes until the sugar dissolves, then stir in the cornflour mixture and cook 2 more minutes until thickened. Set aside.
- Heat vegetable oil in a wok over high heat. Add meatballs and cook 4–5 minutes, turning occasionally until nearly heated through.
- Add sliced onion and stir-fry 2 minutes, then add red capsicum and stir-fry 1 more minute until crisp-tender.
- Stir in diced pineapple and the prepared sauce, cooking until everything is evenly coated and heated through. Remove from heat.
- Toss in spring onion batons gently and serve immediately over steamed rice.