Name Sweet and sour meatballs

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Sweet-and-sour-meatballs_cIngredients:
* 350g (12 oz) minced beef
* 1 onion, peeled and finely chopped
* Pinch of mace
* 25-50g (1-2oz) breadcrumbs
* Salt and pepper
* 1 egg, size 4, lightly beaten
* Plain flour, for coating
* 25g (1 oz) Stork margarine
* Sauce
* 275ml (1/2 pint) beef stock
* 1 x 5ml spoon (1 teaspoon) Worcestershire sauce
* 3 x 15ml spoons (3 tablespoons) wine vinegar
* 2 x 15ml spoons (2 tablespoons) brown sugar
* 2 x 15ml spoons (2 tablespoons) soy sauce
* 2 x 15ml spoons (2 tablespoons) tomato puree
* 1 1/2 x 15ml spoons (1 1/2 tablespoons) cornflour
* 1 x 210g (7 1/2 oz) can pineapple cubes in natural juice
* 1 green or red pepper, de-seeded and sliced

1. Mix the beef, onion, mace, breadcrumbs, and seasoning together. Add the egg and bind well.
2. Form into 16 balls and toss in a little flour.
3. Melt Stork in a frying pan and fry meatballs gently for 15-20 minutes, turning frequently. Keep warm.
4. For sauce, place stock, sauces, vinegar, sugar and tomato puree in a saucepan.
5. Blend cornflour with a little water and add to pan. Bring to the boil, stirring and simmer for 5 minutes.
6. Add pineapple and pepper and cook for a further 10 minutes.
7. Place meatballs on serving dish and pour sauce over. Serve with noodles or rice.

Serves: 4
Preparation time: 20 mins
Cooking time: 30 mins

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