Name: Sweet and sour pork meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram pork mince; 2 cloves garlic, crushed; 1/2 teaspoon chilli powder; 1 cup (60g) stale breadcrumbs; 1 egg; 1/2 bunch coriander, stems and roots thoroughly washed, leaves coarsely chopped; 1 tablespoon peanut or vegetable oil; 1 (170g) red onion, cut into wedges; 1 (200g) red capsicum, cut into fine strips; 1 x 440g can pineapple pieces in juice, drained, juice reserved; 1/4 cup (60ml) white vinegar; 1 tablespoon cornflour; 1/2 cup (140g) tomato sauce; 1 tablespoon light soy sauce; steamed rice, to serve

Sweet and sour pork meatballs

Photography by Brett Stevens. Styling by Julz Beresford.

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

500 gram pork mince

2 cloves garlic, crushed

1/2 teaspoon chilli powder

1 cup (60g) stale breadcrumbs

1 egg

1/2 bunch coriander, stems and roots thoroughly washed, leaves coarsely chopped

1 tablespoon peanut or vegetable oil

1 (170g) red onion, cut into wedges

1 (200g) red capsicum, cut into fine strips

1 x 440g can pineapple pieces in juice, drained, juice reserved

1/4 cup (60ml) white vinegar

1 tablespoon cornflour

1/2 cup (140g) tomato sauce

1 tablespoon light soy sauce

steamed rice, to serve

Method

1.In a large bowl, combine the pork, garlic, chilli powder, breadcrumbs, egg and coriander, including stems and roots. Season with salt. Using your hands, thoroughly combine the ingredients. Form the mince mixture into golf ball-sized meatballs.

2.Heat half the oil in a large non-stick frying pan over medium-high heat and cook the meatballs for 6-8 minutes, or until browned all over and cooked through. Remove from pan and set aside. Heat the remaining oil and fry the onion and capsicum for 1 minute, or until just starting to soften. Remove and set aside.

3.In a jug, place the reserved pineapple juice, vinegar and cornflour; stir to combine. Add the tomato and soy sauces. Pour into the pan and stir until thickened, about 2-3 minutes. Add the meatballs back into the pan, along with the pineapple pieces, capsicum and onions. Stir until warmed through. Serve with steamed rice.

Meatballs suitable to freeze. Not suitable to microwave.
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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