Evelyn’s Sweet & Sour Meatballs

Evelyn's Sweet & Sour Meatballs recipe by Annabel Karmel

Evelyn’s Sweet & Sour Meatballs

Named after Annabel’s mother, Evelyn’s Sweet & Sour Meatballs are delicious and perfect served on a bed of rice.

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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


  1. Mix together all the ingredients for the meatballs and chop for a few seconds in a food processor.
  2. 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.
  3. Meanwhile, to make the sauce, mix together the soy sauce and cornflour in a small bowl.
  4. Heat the oil in a pan and sauté the onion for 3 minutes. Add the red pepper and sauté, stirring occasionally for 2 minutes.
  5. Add the tomatoes, vinegar and sugar, season with freshly ground black pepper and simmer for 10 minutes.
  6. Add the soy sauce mixture and cook for 2 minutes, stirring occasionally. Add the soy sauce mix and pineapple juice.
  7. Pour the sauce over the meatballs, cover and simmer until cooked through (about 5 minutes).

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