Sweet and Sour Meatballs
with Pineapple and Buttered Rice
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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.
