Making your own sweet 'n sour sauce can be daunting, so we've done the work for you! Juicy pork meatballs and fluffy rice soak up all the sticky sweet goodness in tonight's takeout-fakeout!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet and Sour Sauce(ContainsSoy/Soja)
Sweet Bell Pepper
Breadcrumbs(ContainsSoy/Soja, Wheat/Blé, Milk/Lait, Sesame/Sésame)
Sugar Snap Peas
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, core, then cut the pepper into 1/2-inch pieces. Thinly slice the green onions. Trim the sugar snap peas. Peel, then mince or grate the garlic. Combine the pork, garlic, breadcrumbs, 1/8 tsp salt (dbl for 4 ppl) and season with pepper in a large bowl. Roll mixture into 8 equal-sized meatballs. (NOTE: 16 meatballs for 4 ppl.)
Arrange the meatballs on a parchment-lined baking sheet. Bake in the middle of the oven until golden and cooked through, 8-10 min.**
While the meatballs cook, heat a large non-stick pan over medium-high heat. When hot add 1/2 tbsp oil (dbl for 4 ppl), then the onions, peppers and sugar snap peas. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper.
Add the sweet and sour sauce and 1/4 cup water (dbl for 4 ppl) to the pan with the veggies. Reduce heat to medium. Simmer until the veggies are tender-crisp and sauce thickens slightly, 3-4 min. Remove the pan from the heat. Once the meatballs are cooked through, add them to the pan, then toss to combine.
Fluff the rice with a fork. Season with salt, then stir in half the green onions. Divide rice between bowls. Top with the sweet and sour stir-fry. Sprinkle the remaining green onions over top.