Sweet and Sour Pork Meatballs
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Dinner time can certainly be a struggle. Especially when it’s time to think of something a bit more interesting than last night’s meal, so we can’t blame you if you’re feeling a bit stumped. Members, if you’re starting to lose inspiration in the kitchen, why not consider this tasty Sweet and Sour Pork Meatball recipe? The combination of sweetness from the pineapple and tomato sauce combined with the dash of heat coming from the ginger and garlic gives this dish a scrumptious balance of flavour that's hard to resist. Trust us, you’ll find yourself whipping this one up regularly.
Here are the ingredients you need:
1. Two slices of bread, crusts removed
2. A quarter cup of milk
3. 500g of pork mince
4. Three green shallots, finely chopped
5. 2cm a piece of ginger, peeled, finely grated
6. Two garlic cloves, crushed
7. Two tsp of cornflour
8. An egg
9. Three tbsp of soy sauce
10. Two tbsp of peanut oil
11. A brown onion, coarsely chopped
12. A red capsicum, deseeded, coarsely chopped
13. A green capsicum, deseeded, coarsely chopped
14. 227g of canned pineapple chunks in juice
15. Half a cup of tomato sauce
16. A quarter cup of rice wine vinegar
17. One tbsp of caster sugar
18. Steamed brown rice, coriander leaves, and bean sprouts, to serve (optional)
Start by placing the bread in a bowl and adding some milk to it. Set the bowl aside for two minutes to let the bread soak. After that, squeeze out the milk and place the bread in a separate, large bowl.
Combine the pork mince, shallot, ginger, garlic, cornflour, egg and a tablespoon of soy sauce with the bread mixture. Use your hands to mix the ingredients thoroughly. Season with some salt and pepper before rolling tablespoonfuls of the mixture into balls. Transfer the meatballs to a plate.
Heat some oil in a large frying pan over medium heat and cook the meatballs in batches for 8 minutes or until they are golden brown. Transfer them to a plate once they are cooked.
Heat some more oil in the pan over medium-high heat before adding the onion and capsicum. Cook for 3 to 4 minutes or until they have slightly softened. Reduce the heat to low before adding the pineapple and juice from the can, tomato sauce, vinegar, sugar and remaining two tbs of soy sauce. Bring the ingredients to a boil.
Reduce the heat to medium and add the meatballs to the pan. Cook for 4 to 5 minutes or until the meatballs are cooked through and the sauce thickens.
Divide the rice among serving bowls and top each of them with meatballs and sauce. Scatter over the fresh coriander and bean sprouts if you want a touch of green on your plate. And there you have it, members!
Source: Taste
Here are the ingredients you need:
1. Two slices of bread, crusts removed
2. A quarter cup of milk
3. 500g of pork mince
4. Three green shallots, finely chopped
5. 2cm a piece of ginger, peeled, finely grated
6. Two garlic cloves, crushed
7. Two tsp of cornflour
8. An egg
9. Three tbsp of soy sauce
10. Two tbsp of peanut oil
11. A brown onion, coarsely chopped
12. A red capsicum, deseeded, coarsely chopped
13. A green capsicum, deseeded, coarsely chopped
14. 227g of canned pineapple chunks in juice
15. Half a cup of tomato sauce
16. A quarter cup of rice wine vinegar
17. One tbsp of caster sugar
18. Steamed brown rice, coriander leaves, and bean sprouts, to serve (optional)
Start by placing the bread in a bowl and adding some milk to it. Set the bowl aside for two minutes to let the bread soak. After that, squeeze out the milk and place the bread in a separate, large bowl.
Combine the pork mince, shallot, ginger, garlic, cornflour, egg and a tablespoon of soy sauce with the bread mixture. Use your hands to mix the ingredients thoroughly. Season with some salt and pepper before rolling tablespoonfuls of the mixture into balls. Transfer the meatballs to a plate.
Heat some oil in a large frying pan over medium heat and cook the meatballs in batches for 8 minutes or until they are golden brown. Transfer them to a plate once they are cooked.
Heat some more oil in the pan over medium-high heat before adding the onion and capsicum. Cook for 3 to 4 minutes or until they have slightly softened. Reduce the heat to low before adding the pineapple and juice from the can, tomato sauce, vinegar, sugar and remaining two tbs of soy sauce. Bring the ingredients to a boil.
Reduce the heat to medium and add the meatballs to the pan. Cook for 4 to 5 minutes or until the meatballs are cooked through and the sauce thickens.
Divide the rice among serving bowls and top each of them with meatballs and sauce. Scatter over the fresh coriander and bean sprouts if you want a touch of green on your plate. And there you have it, members!
