Sweet and Sour Meatballs
with Pineapple and Buttered Rice- Wheat
- Sulphites
- Milk
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Tender meatballs in a flavourful glaze get a tangy-sweet burst of juiciness from pineapple chunks in this family-fave. Buttery rice is the perfect side to soak up all the sauce.
Ingredients
227 g
Ground Beef
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 tbsp
Ginger-Garlic Puree
(May be present: Milk, Sulphites, Soy)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 tbsp
Ketchup
(May be present: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Diced Pineapple Cup
2 unit(s)
Green Onion
1 unit(s)
Zucchini
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Halve zucchini lengthwise. Cut into 1/4-inch half moons.
- Thinly slice green onion.
- In small bowl, combine sweet and sour sauce, ketchup, vinegar and half the green onions.
- To a large bowl, add beef and panko. Season with half the garlic-ginger puree, salt and pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs. (TIP: If you prefer a tender meatball, add an egg to the mixture!)
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then meatballs. (NOTE: Don't crowd the pan; cook meatballs in 2 batches if needed, using 1/2 tbsp oil per batch.)
- Cook 8-10 min, turning meatballs often, until browned all over and cooked through.**
- Remove meatballs to plate.
- Carefully drain and discard all but 1/2 tbsp fat from the pan.
- Return the same pan (from step 4) to medium-high.
- Add peppers and zucchini. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Add remaining ginger-garlic puree. Cook for 30 sec, stirring often, until fragrant.
- Add sauce mixture, pineapple and meatballs. [Tester: does pineapple need to be drained? Too much liquid?]
- Cook for 1-2 min, stirring occacionally, until sauce thickens slightly.
- Season with pepper, if you like.
- Season rice with salt, then fluff rice with a fork.
- Divide rice between bowls.
- Top with meatballs, veggies and sauce.
- Sprinkle with remaining green onions.
