Name: Sweet and sour pork and plumb meatballs
Cook time: 17 min
Total time: 17 min
Yield: 4
Ingredients: 600 gram pork mince; 1 packet bacon and onion soup mix; 1 tablespoon chopped parsley; 1 egg; 1/2 cup breadcrumbs; 2 tablespoon oil; 1 carrot, peeled and cut into strips; 1 red capsicum, sliced; 1 red onion, sliced; 432 gram tin pineapple chunks in juice; 355 gram bottle plum sauce; 1/4 cup red wine vinegar; 2.5 centimetre piece fresh ginger, peeled and sliced; 2 star anise; 6 cup cooked rice

Sweet and sour pork and plumb meatballs

This recipe for sweet and sour meatballs in a fragrant and tangy plum sauce makes 4 serves. Why not take some to work and be the envy of your colleagues?

Serves 4

Cook

17M

Ingredients

600 gram pork mince

1 packet bacon and onion soup mix

1 tablespoon chopped parsley

1 egg

1/2 cup breadcrumbs

2 tablespoon oil

1 carrot, peeled and cut into strips

1 red capsicum, sliced

1 red onion, sliced

432 gram tin pineapple chunks in juice

355 gram bottle plum sauce

1/4 cup red wine vinegar

2.5 centimetre piece fresh ginger, peeled and sliced

2 star anise

6 cup cooked rice

Method

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.

5.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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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