A twist on a Chinese classic
This Sweet and Sour Pork Meatballs Recipe is a delicious family-friendly take on sweet and sour pork made with capsicum, fresh pineapple, homemade sweet and sour sauce.
As a shortcut, we have used ready-made meatballs to ensure you can serve these in no time.
Pair this dish with the Katoomba Foods Premium Basmati Rice which is available from Woolworths and local supermarkets Australia wide.
Sweet and Sour Pork Meatballs Recipe
- 1 cup Katoomba Basmati Rice
- Olive oil
- 20 meatballs
- 1 cup Ketchup
- 1 tablespoon ketjap manis or honey
- 2 tablespoons soy sauce
- 3 tablespoons apple cider vinegar
- 1 teaspoon grated ginger
- 1 cup water
- 1 small gold pineapple, peeled and diced or 1 (400g) can pineapple chunks in juice, drained
- 1 red capsicum, cored and sliced
- 1 Lebanese cucumber, peeled and sliced
Cook rice according to packet instructions and strain.
Meanwhile, heat 2 tablespoons oil in a large frying pan set over medium heat and cook meatballs, in batches until browned on both sides. Remove each batch into a clean bowl before cooking the next – they do not need to be cooked through at this stage.
In a jug mix the ketchup, ketjap manis or honey, soy sauce, apple cider vinegar, ginger and water.
Return pan to high heat, add a tablespoon of olive oil, pineapple and capsicum Cook for 5 minutes, stirring occasionally, until the pineapple and capsicum are caramelised.
Return meatballs to the pan, add the cucumber, sauce and stir. Reduce heat to low, cover and cook for a further 10 minutes for the meatballs to cook through.
Serve on top of cooked Katoomba Premium Basmati Rice.