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Sweet 'n Sour Meatballs
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Sweet 'n Sour Meatballs

Sweet 'n Sour Meatballs

with Pineapple and Green Peppers

Making your own sweet 'n sour sauce couldn't be easier, and our meatballs are simmered right in the sauce! We've even added a secret ingredient into our meatballs - flaxmeal. This ingredient not only helps to hold the meatballs together, it's also high in heart-healthy omega 3's!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


/ serving 4 people

500 g

Ground Pork

396 g


1 box

Tomato Passata

2 tbsp

Tomato Paste

2 tbsp

Onion-Garlic Powder Blend

1 tbsp

Worcestershire Sauce

⅓ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten, Sulphites)

2 unit

Green Onion

2 unit

Green Bell Pepper

227 g

Basmati Rice

2 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp

Flax Meal

Not included in your delivery

3 tbsp





Nutrition Values

Energy (kJ)0 kJ
Calories756 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate89 g
Sugar28 g
Dietary Fiber6 g
Protein32 g
Cholesterol90 mg
Sodium494 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Pot



Prep: Wash and dry all produce. Core, then cut the green peppers into 1/2-inch cubes. Thinly slice the green onion. Bring 2 cups salted water in a medium pot to a boil.

Mix flaxmeal and water

Make the meatballs: In a large bowl, stir the flaxmeal with 2 tbsp water until combined (mixture will look gloopy!) Add the ground pork, breadcrumbs and half the spice blend. Use your hands to mix everything until combined. Season with salt and pepper. Roll the pork mixture into 1-inch round meatballs.


Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.

Cook the veggies

Make the sauce: Heat a large pot over medium-high. Add a drizzle of oil, then half the pineapple and green peppers. Cook, stirring occasionally, until the pineapple is golden, 3-4 min.


Meanwhile, finely chop the remaining pineapple. Stir into the pot along with the passata, tomato paste, rice vinegar, Worcestershire sauce and remaining spice blend. Gently add the meatballs. Cover with a lid and simmer until the sauce is slightly thickened and the meatballs are cooked through, 10-12 min. (TIP: Cut a meatball in half to make sure it's no longer pink inside!)


Finish and serve: Stir as much sugar as you like into the sauce (TIP: Add 1 tbsp at a time, and give it a taste! If the pineapple is very sweet, you may not need as much.) Divide the rice between bowls and top with a hearty scoop of meatballs and sauce. Sprinkle with green onion. Enjoy!