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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!


Produit dans une installation 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.

Durée de préparation35 minutes


/ sert 4 personnes

500 g

Porc haché

396 g


1 boîte(s)

Coulis de tomates

2 cs

Pâte de tomates

2 cs

Onion-Garlic Powder Blend

1 cs

Sauce Worcestershire

⅓ tasse(s)

Chapelure italienne

(Contient Lait, Sésame, Soja, Blé/Wheat, Sulfites)

2 pièce(s)

Oignons verts

2 pièce(s)

Poivron vert

227 g

Riz basmati

2 cs

Vinaigre de riz

(Contient Sulfites)

1 cs

Farine de lin

Pas inclus dans votre livraison

3 cs





Informations nutritionnelles

Énergie (kJ)0 kJ
Énergie (kcal)756 kcal
Graisses30 g
dont saturés10 g
Glucides89 g
dont sucres28 g
Fibres6 g
Protéines32 g
Cholestérol90 mg
Sel494 mg


Grand bol
Grande casserole



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!