SHARE
Named after Annabel’s mother, Evelyn’s meatballs are deliciously sweet & sour & perfect served on a bed of rice.
Prep Time:
10 minutes
Cook Time:
22 minutes
Serves:
5
Suitable for Freezing
Ingredients
For the Meatballs
- 450 g lean minced beef
- 1 onion, finely chopped
- 1 apple, peeled & grated
- 50 g fresh white breadcrumbs
- 1 tbsp chopped fresh parsley
- 1 chicken stock cube, finely crumbled
- 2 tbsp cold water
- salt & freshly ground black pepper
- 2 tbsp vegetable oil for frying
For the Sweet & Sour Sauce
- 1 tbsp soy sauce
- 1/2 tbsp cornflour
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 50 g chopped red pepper
- 1 x 400 g can chopped tomatoes
- 1 tbsp malt vinegar
- 4 tbsp pineapple juice
- 1 tsp brown sugar
Method
- Mix together all the ingredients for the meatballs and chop for a few seconds in a food processor.
- Using floured hands, form into about 20 meatballs. Heat the oil in a frying pan and sauté the meatballs, turning occasionally for 10 to 12 minutes, until browned and sealed.
- Meanwhile, to make the sauce, mix together the soy sauce and cornflour in a small bowl.
- Heat the oil in a pan and sauté the onion for 3 minutes. Add the red pepper and sauté, stirring occasionally for 2 minutes.
- Add the tomatoes, vinegar and sugar, season with freshly ground black pepper and simmer for 10 minutes.
- Add the soy sauce mixture and cook for 2 minutes, stirring occasionally. Add the soy sauce mix and pineapple juice.
- Pour the sauce over the meatballs, cover and simmer until cooked through (about 5 minutes).
