Sweet and Sour Meatballs
with Pineapple and Buttered Rice- Blé
- Sulfites
- Lait
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- 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.
Ingrédients
227 g
Bœuf haché
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Lait, Sulfites, Soya)
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
2 cs
Ketchup
(Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
1 cs
Vinaigre de riz assaisonné
(Contient: Sulfites)
1 pièce(s)
Poivron
1 pièce(s)
Coupe d'ananas en cubes
2 pièce(s)
Oignon vert
1 pièce(s)
Courgette
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
½ cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
